All deficiencies noted on the previous inspection report have been corrected. Thank you.
Observed the employee health policy signed by the current staff and kept on file in the office.
Observed the ambient air temperature of the sandwich prep unit (left side) at 33°F and the food temperatures at 34°F.
No violation noted during this evaluation. | 12/07/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Ensure that all employees are familiar with the employee health policy. Recommend that all employees sign a copy of the policy to be kept on file and a copy of the policy be posted in the kitchen. The EHSS gave the PIC a copy of FDA Form 1-B (English and Spanish versions).
2. Ensure that the sandwich prep unit on the left hand side is operating at a temperature that can maintain foods at or below 41°F. Observed the unit operating at an ambient air temperature of 45°F according to the thermometer in the unit.
3. Observed a frozen bag of soup thawing in a container of warm water. Discussed proper thawing methods with the person in charge.
Observed good food handling practices (handwashing and glove use) by the foodhandlers and the overall facility clean.
- Person in Charge
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. The PIC had no verification that new employees are knowledgeable of the employee health policy. The EHSS observed the employee health policy signed by staff that no longer work in the facility but none signed by any of the current staff.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwashing sink located next to the 3 compartment sink/prep area is being used for purposes other than washing hands. Observed soup thawing in a container of water in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink located next to the 3 compartment sink/prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink located next to the 3 compartment sink/prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/03/2015 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. The remodel (addition of Auntie Anne's) is almost complete. The plans for the remodel were submitted to the health department and approved on March 10, 2015. The EHSS informed the PIC that an inspection of the remodeled areas is required prior to opening the Auntie Annes.'
2. Ensure that the sandwich prep units are operating at a capacity that can maintain the foods at or below 41°F. Observed several food items cold holding at 42°F.
Observed good date marking of foods and the overall facility clean.
- Equipment and Utensils, Air-Drying Required
Observation: Many food storage 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 - Cleaning Frequency and Restrictions
Observation: The ceiling HVAC vent covers are in need of cleaning due to dust buildup.
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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05/12/2015 | Routine | |
Food Supplier is US Foods. All meats come in precooked. Discussed employee health, cleaning & sanitizing prep areas and utensils, reheating for hot holding, & hot holding. Per PIC, there is no cooling of hot foods, leftovers are discarded at the end of each day. Observed great handwashing, glove use, & date marking. Overall facility is very clean. Last fire service May 2014. Orkin used for pest control.
PIC to email ServeSafe information to Inspector.
- Person in Charge
Observation: Observed no means to verify employees are trained in employee health and informed of their responsibility to report to Person In Charge certain symptoms, illnesses, & exposures related to foodborne illnesses.
Correction: Recommend documenting training to verify all employees are informed on Employee Health. Inspector supplied PIC with Form 1B.
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11/25/2014 | Risk Factor | |
US Foods is the supplier. All proteins are received pre-cooked. Meatballs and soups are reheated in microwave and discarded
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chili and meat balls hot holding at improper temperatures < 135 F
Correction: observed chili at 117 F and meatballs at 125 F. PIC stated these were reheated about 11:30am, temp. taken at 3:30pm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed numerous time and temperature controlled for safety (TCS) foods in the front prep unit cold holding at improper temperatures. Observed top layers of TCS foods on the left side of the prep unit cold holding > 41 F. PIC stated last food temperatures were taken at 8:00am, temps. checked at 3:00pm. PIC was not aware how long these foods had been cold holding > 41 F. Observed the following: chopped steak at 48 F, pork at 46 F, cold cut combos at 47 F, buffalo chicken at 51 F, and teriyaki chicken at 48 F. Observed bottom layers of these items properly cold holding at or below 41 F.
Correction: Recommend discarding the food improperly cold holding > 41 F for 4 or more hours and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend not filling containers too full so food on top properly cold holds. Recommend keeping the top to the prep unit down when not in use. Recommend checking food temperatures every 2-3 hours and having the unit serviced if needed.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the rear hand washing sink.
Correction: Recommend ensuring that all hand sinks are properly stocked with disposable paper towels for hand drying. Hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/03/2014 | Routine | |
US Foods is the supplier. Discussed employee health
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the rear handwash station being used for purposes other than washing hands
Correction: observed soup thawing in a container in the hand sink.
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12/16/2013 | Risk Factor | |
All food is received pre-cooked. Meatballs are reheated in the microwave for hot holding and leftovers are discarded. Discussed employee health
- Equipment - Good Repair and Proper Adjustment
Observation: Observed prep unit/ thermometer in a state of disrepair and/or not accurate. Observed the prep unit's (on the left side) thermometer reading 45 F. All foods temperature checked were cold holding at or below 41 F.
Correction: Recommend repairing the unit or the unit's thermometer gauge 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend checking food temperatures every 2 hours to ensure food continues to cold hold at or below 41 F. Recommend having the unit checked/ serviced so that the thermometer is accurate and/or the unit is working properly.
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05/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway/Auntie Anne's, 145 Hill Carter Parkway, Ashland, VA 23005 »