All temperatures taken internally.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Turkey(46°F), cheese(45°F), pepperoni(46°F), and tuna(44°F) on the serving line were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/21/2016 | Routine | |
All temperatures taken internally.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found 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.
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04/07/2015 | Routine | |
All temperatures were taken internally.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the reach in cooler at the serving line. The thermometer in the soda display cooler is not working.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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11/17/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employees' drinks were store on the handsink in the prep area.
Correction: Employees' drinks were moved to a new designated area during the time of the inspection.
- Food Storage - Clean and Dry Location
Observation: Hand sink was constructed without a splash guard. Hand sink is located next to the prep table.
Correction: Install splash guard between prep table and hand sink to prevent contamination of foods at prep table.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and mop sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The paint on the wooden shelves was chipped and worn.
Correction: Per PIC and owner, the shelves will be removed and replaced during the renovation that is to take place in the next few months.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the beverage dispenser nozzles to be soiled during the time of the inspection.
Correction: Clean, rinse, and sanitize the beverage dispenser nozzles at any time when contamination may have occurred, at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The sanitizer dispenser for the 3 compartment sink was not functioning properly. Sanitizer was not being dispensed at the proper concentration.
Correction: Employees will be manually adding sanitizer to the proper concentration.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Pests - Controlling Pests*
Observation: Numerous living roaches observed in the kitchen area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/14/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The wire shelving surfaces above the 3 compartment sink are damaged.
Correction: Resurface.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board on the vegetable slicer is heavily scored and stained.
Correction: Resurface or replace.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The paper cups at the cash register are being stored in a manner where there lip contact surface can be contaminated.
Correction: Store cups upside down to prevent contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Employee beverages are being stored on the ledges of the handwashing sink.
Correction: Hand washing sinks are to be used for handwashing only.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are multiple wooden shelving areas that have damaged/worn surfaces.
Correction: Repair. All equipment must be durable, smooth, easy to clean and non absorbable.
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12/21/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The reach refrigerator at the front line does not have a thermometer.
The drink display does not have a thermometer.
Correction: Provide thermometers in all refrigerated units.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white cutting board used for slicing vegetables is heavily scored and stained.
Correction: Resurface or replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> There are 2 stained/saturated ceiling tiles in the dining area.
>> The wooden shelving above the handwashing sink has damaged paint that exposes bare wood.
Correction: >> Replace ceiling tiles.
>> Repaint wood shelves.
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08/17/2012 | Routine | |
All temperatures are internal unless otherwise noted. The operator was reminded that the summer months are coming and they will need to adjust their refrigerator and freezer temps to ensure they maintain proper temperature.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee drinks in an uncovered container are being stored at the back handsink.
Correction: Employee's may have beverages in a container with a tight fitting cover and a straw and they should be stored on a lower level away from the food prep area and handsink.
- Equipment - Cutting Surfaces
Observation: The white cutting board in the prep area is heavily scored and stained.
Correction: Resurface or replace.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple plastic food containers were stacked in a manner that would not allow them to air dry.
Correction: Single stack all washed and sanitized containers and equipment so they are allowed to completely air dry.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The dumpster drain plug is missing.
Correction: Contact garbage company and have it replaced.
- Physical Facilities in Good Repair
Observation: The wooden shelving above the 3 compartment sink and food prep table surfaces has chipped paint exposing bare wood.
Correction: Paint.
- Mops - Drying Mops
Observation: The mop was not hung to allow it to air dry.
Correction: Hang mops so they will completely dry.
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04/17/2012 | Routine | |
All food temperatures are internal.
2012 permit issued, employee health and emergency hazards reviewed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs were hot holding improperly at 126*-140
Correction: Hold all potentially hazardous foods at 135* or above. Meatballs were reheated to 200*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ham, salami, and pepperoni in the walk in refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of opening if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The paper towel dispensor is stuck at the hand sink.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The ice chute at the soda fountain needs cleaning.
Correction: clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The exterior of the black lexan containers have old stickers.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Black lexan containers were found 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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Employee personal items (hats, bags) are stored with food on the shelf.
Correction: Store personal belongings in a designated area away from food.
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10/14/2011 | Routine | |
All food temperatures are internal.
Attached is a list of approved CFM classes.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks at the prep table and the womens rest room are not sealed to adjoining equipment or walls.
Correction: Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following food contact surfaces need cleaning:
- the ice chute has a mold build up
- the tea nozzles
Correction: Clean
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- the exterior of the test strips container
- exterior of some of the food containers have old sticker residue.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found 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.
- Physical Facilities in Good Repair
Observation: There are holes in the wall at the mop area.
Correction: fill the holes so that the wall is smooth, durable, easily cleaned, and nonabsorbent.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Personal items were stored on top of the food stored on the racks left of the bread ovens.
Correction: Store personal belongings in a designated break area away from food, food contact surfaces, or single service items.
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04/05/2011 | Routine | |
All food temperatures are internal.
2011 permit issued post in public view.
Reviewed emergency hazards and employee health.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Personnel beverages were stored with single service items above the hand sink.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Temperature Measuring Devices
Observation: The thermometer in the drink display refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ice chute at the drink machine needs cleaning.
Correction: clean.
- Kitchenware and Tableware
Observation: Coffee stir sticks are not protected from potential contamination
Correction: Provide individually wrapped stir sticks or use an approved method of dispensing i.e a sugar container or any manner in which they are dispensed individually.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/15/2010 | Routine | |
Restaurant representatives - add corrected or new information about Subway #13404, 1114 Big Bethel Rd., Hampton, VA 23666 »