Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food at the left side of the prep counter was cold holding at improper temperatures. PIC moved the potentially hazardous foods to the right side to keep cold. Repair person has been notified and PIC will fax invoice to health department. The following foods were cold holding at improper temperatures: Chicken pieces 45'F, Chicken patties 50'F, Tuna 43'F, Sliced ham 43'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair
Observation: The following are not properly sealed to adjoining wall: prep sink, hand sink in back, 3 compartment sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: There is mold above the back splash at the 3 compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/04/2016 | Routine | |
Observed excellent handwashing by entire staff. Good job! Thank you.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls hot holding at improper temperatures. Temperature was 122'F, PIC reheated in microwave to 171'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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01/07/2015 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/23/2014 | Risk Factor Assessment | |
The plan review packet and application you submitted has been approved.
All items are subject to final inspection. I reserve the right to make additional requirements at the time of the inspection for items that were not shown on the plans.
The facility will need at least (2) inspections prior to opening.
Please contact me to schedule an inspection. (540)288-9018 X102.
No violation noted during this evaluation. | 05/08/2014 | Other | |
Abbreviations: WIC=walk in cooler
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter RIC nor in the soda and milk cooler.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several baking sheets and plastic food containers that were 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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01/08/2014 | Routine | |
Inspection conducted due to change of ownership. Facility is clean and well maintained. Permit issued. Post permit for customer viewing.
Discussed:
Soda nozzles are stained and worn. The Person In Charge (PIC) stated that new soda nozzles are on order.
Employee Health- sample policy provided. Ensure an employee health policy is in place.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs and sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Meatballs measured 119'F-121'F (internally) and the sauce (at the bottom of the pan) measured 155'F. Meatballs & sauce were reheated to 149-170'F.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Tomato Slicer
Correction: Clean and sanitize these surfaces for food contact.
- Insect Control Devices - Design and Installation
Observation: Insect control devices are located over the clean equipment shelf and the food prep table where dead insects may be impelled or fall. Discussed with PIC approved locations to relocate insect control devices.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway/Auntie Anne's Pretzel (Inside Wal*mart), 11 Village Parkway, Fredericksburg, VA 22406 »