Contact the health department once repairs to the walk in cooler have been made. A follow-up inspection to ensure the walk in cooler is holding proper temperatures will be made on 11/6/2015.
Observed temperature log maintained by employees. No temperature for the walk in cooler was noted during yesterday's temperature check. Ensure temperatures are documented each day. Recommend taking temperatures of foods stored inside the walk in cooler in addition to the ambient air temperature of the cooler itself.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed speed rack of baked breads and cookies stored next to the front line hand sink and observed soups stored in a steam table that was loacted below the paper towel dispenser at the front hand sink. Speed rack was moved further away from the hand sink and the soups were placed on the side of the steam table furthest away from the paper towel dispenser.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods observed cold holding at improper temperatures in the walk in cooler. Observed tuna at 52'F, sliced tomatoes at 52'F, and chicken at 51'F. Observed chicken at 50'F and egg whites at 54'F on the sandwich line. These foods on the sandwich line were recently removed from the walk in cooler. PIC contacted the refrigeration repair company to fix the walk in cooler. Foods that were observed to be significantly out of temperature (such as those listed above) were discarded. Other foods were relocated to the reach in cooler under the front counter to cool back to 41'F and below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several insert pans were observed 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 wall behind the three compartment sink is noted in need of cleaning.
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.
|
11/05/2015 | Routine | |
Discussed with the Person in Charge:
1. Facility is scheduled for a remodel in the next few months which will allow for repairs to be made to the physical facilities. The "remodel" is mostly going to involve replacing physical facility surfaces. Please contact the health department after determining what will be done to determine if a plan review is needed.
2. Observed minimal food preparation during today's inspection.
3. Ensure reach in cooler under the microwave on the front line drops back down to 38'F or below prior to storing any food in it. Observed cooler to be holding high ambient air temperatures during the inspection. PIC believes it was high following a busy lunch.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front line is being used to clean equipment and utensils. Observed owner rinse off two paring knives. Discussed importance of using hand washing sink for hand washing purposes only.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The wall coverning and vinyl coving along the side of the walk in cooler are not maintained in good repair. There is a hole in the wall covering and the coving is currently being held in place by black duct tape.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/06/2014 | Routine | |
Facility is observed to be very clean and well maintained overall. Thank you!
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard used to line the bottom shelf of the dry storage rack is not washable and is absorbing oil. Person in charge removed cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front-line reach in cooler and hand sink cabinet is no longer sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employee jacket and purse stored directly on top of a case of bottled drinks. Person in Charge relocated the employee's belongings.
Correction: Designate an area for employees to store their personal belongings, away from food, equipment and single-service and single-use articles to protect them from contamination
|
11/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway (Massaponax), 4605 Southpoint Parkway, Fredericksburg, VA 22407 »