Pilot Travel Center And Subway #159, 6721 Emmaus Church Rd., Providence Forge, VA 23140 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Pilot Travel Center and Subway #159
Address: 6721 Emmaus Church Rd., Providence Forge, VA 23140
Type: Fast Food Restaurant
Phone: 804 966-2733
Total inspections: 4
Last inspection: 11/09/2015

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Inspection findings	Inspection date	Type
Reveiwed temperature logs. Temperatures appropriate but Display unit and Turbo Air observed operating greater than 41 degrees. Time control will be used on items in Display unit #1 until unit is worked on. Items were marked. Good use of handwashing and glove use. Discussed reheating temperatures for soup and meatballs. Fly measures observed in place. Discussed Employee Health. Subway training units cover EH. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Multiple PHF cold holding at improper temperatures in Turbo Air and Display Unit#1 (chicken patty, chicken, roast beef, cut tomatoes, tuna fish, and white egg.) Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.(items in display unit will use time as control until unit can cold hold at 41 degrees or less, items in Turbo Air recommend discard as items > 41 degrees greater than 24 hours) Equipment - Good Repair and Proper Adjustment Observation: Display unit #1 and Turbo Air was observed in a state of disrepair. Units observed not cold holding at 41 degrees or less. Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	11/09/2015	Routine
Good use of handwashing and glove use. Employee Training Forms 1B observed for all employees. Discussed reheating temperatures of meatballs and soup. Discussed hot holding times and temperatures. Meatballs and soups are discarded every 4 hours. Temperature logs observed for food and equipment. Temperatures taken every 6 hours. Handouts given: Employee HEalth notice, Big 5 Foodborne Illness, Reheating. No violation noted during this evaluation.	03/24/2015	Routine
Observed good hand washing/glove use practices by employees. Corporate policy for reheating commercially processed meatball for hot holding is 140 - 160 degrees. Reheated meatballs are not held over for next day service. Meatballs are discarded every 4 hours. Critical: Employee Health* (repeated violation) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Pilot training manual did not include information related to exposures. There is an online food safety training course and test that employees take upon hiring, however, EHSS was not able to verify that employee health information is part of this training/testing. EHSS provided a copy of Form 1B for review and signing by employees as a means to verify that they have been trained to report symptoms of concern and exposures to and diagonsis of confirmed diseases. Critical: Employee Health* (repeated violation) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Pilot training manual did not include information related to jaundice or lesions. Hair Restraints - Effectiveness (corrected on site) Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Observed equipment stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Handwashing Lavatory, Water Temperature, and Flow (repeated violation) Observation: Water from the handwashing sink was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	09/10/2014	Routine
All meats in Turbo Air reach in cooler at 41 degrees or below. Meatballs reheated in microwave to 145 degrees and placed in steam well with 4 hour hold time market on containers. Form 1 B signed for by employees. Discussed employee health and cooling methods with employees. No new menu items. Discussed cleaning and sanitizing in use utensils. Observed excellent handwashing and glove use and discussed with employees. Critical: Cooling* (corrected on site) Observation: Ambient temperature or pre-chilled meatballs not being adequately cooled to prevent the growth of harmful bacteria. Meatballs and sauce had been mixed around 9:40 a.m. and temperature at around 3:15 was 44 degrees Correction: Recommend discarding meatballs. Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discussed cooling foods prepared at ambient air temperature with employees.	10/28/2013	Routine

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