All temperatures taken internally.
No violation noted during this evaluation. | 10/22/2015 | Risk Factor | |
All temperatures taken internally.
No violation noted during this evaluation. | 04/20/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes being stacked wet.
Correction: Air dry before stacking dishes.
|
02/10/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Information sheet given to manager.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink on the prep line is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
|
07/21/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple Cambro pans were stacked in a manner that would not allow them to properly air dry after being washed, rinsed, and sanitized.
Correction: Store utensils and equipment so they are allowed to air dry after sanitization.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of glass cleaner was observed being stored on a shelf with in use salt and pepper shakers at the front line.
Correction: Remove. Keep all chemicals in their own designated area away from food and equipment.
|
02/07/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: There is an open box of cookie dough being stored on the floor of the walk in freezer.
Correction: Keep all food stored 6 inches or more off the floor.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The front line reach in refrigerator does not have a thermometer.
Correction: Provide a thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The black tray being used in the is damaged.
Correction: Replace.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There aren't trash can provided at both back area handsinks.
Correction: Provide a trash can at each handsink.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the front handsink.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: The drip pan of the hood system contains a dead insect.
Correction: Clean.
|
10/09/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: 1 box of green peppers is being stored on the walk in refrigerator floor.
Correction: Food should be stored at least 6 inches off the floor.
- Equipment - Cutting Surfaces
Observation: The front sandwich prep line cutting board is heavily scored.
Correction: Repair or resurface.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There isn't a trash can at the back hand sink adjacent to the employee washroom.
Correction: Trash can' must be provided at all hand sinks.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of glass cleaner was found stored on a shelf with clean dishes.
Correction: Store cleaners/toxic chemicals away from food and food service equipment.
|
06/11/2012 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: The meatballs were hot holding at 119*
Correction: Product was reheated to 194*. Hot hold all potentially hazardous food at 135* or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods were cold holding improperly in the reach in refrigerator:
- tuna 50*
- buffalo chicken 48*
- Chicken 46*
Correction: Food was moved to the walk in cooler to cool down. Cold hold all potentially hazardous foods at 41* or below. Manager called service person during the inspection to come repair the unit.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Kitchenware and Tableware
Observation: The customer self serve coffee stir sticks are not dispensed in a manner that will prevent them from potential contamination.
Correction: Use individually wrapped stir sticks or dispense them in an approved manner.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the backhand sink.
Correction: Provide a refuse container for the disposal of paper towels at the back hand sink.
|
02/09/2012 | Routine | |
All food temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The potentially hazardous foods (meatballs, chicken) on the steam table were hot holding improperly at 122-124*
Correction: Hold all potentially hazardous foods at 135* or above. Corrected food was reheated to 200*
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods were cold holding improperly in the two door undercounter refrigerator:
- pepperoni 49*
- Cheese 46*
Correction: Move all potentially hazardous foods to the upright reach in refrigerator and cold hold all potentially hazardous food at 41* or below.
- Cooling, Heating, and Holding Capacities
Observation: 2 door under counter refrigerator is not capable of maintaining potentially hazardous food at 41* or below.
Correction: Repair the unit so that it is capable of maintaining PHF's at 41* or below.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer in the 2 door under counter refrigerator was reading a 32* ambient air temperature. Internal food temperatures ranged from 46-49*.
Correction: Replace or calibrate the thermometer.
- Equipment and Utensils, Air-Drying Required
Observation: Black food 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front hand sink used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
- Lighting, Intensity (corrected on site)
Observation: Oven hood lights were turned off at the time of the inspection.
Correction: Ensure the oven hood lights are on while the oven is in operation.
- Ventilation - Mechanical Ventilation (corrected on site)
Observation: The bread oven vent was turned off at the time of the inspection.
Correction: When the bread oven is in operation, ensure the hood is on to remove excess heat and fumes.
|
10/13/2011 | Routine | |
Permit to operate is issued. It will expire on September 22, 2011. All violations are to be corrected by that date
- Person in Charge
Observation: Certified food manager not registered with this office
Correction: Register CFM
- Food Storage - Clean and Dry Location
Observation: There is no splash shield next to front handsink
Correction: Provide
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site)
Observation: 3 compartment sink not sealed to wall
Correction: Caulk
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There was no trash can at handsink
Correction: Provide
- Toilet Room Receptacle Covered
Observation: There is no covered trash can in women's restroom
Correction: Provide
- Dressing Areas and Lockers - Designation
Observation: Personal belongings not stored properly
Correction: Store personal belongings away from food and food service areas
|
08/11/2011 | Routine | |
Restaurant representatives - add corrected or new information about Subway #52500, 99 Thomas Nelson Dr, Hampton, VA 23666 »