Discussed with the Person-in Charge:
1. Lights
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: multiple knives on the magnetic strip and a spreading knife in the drying area. Person-in charge washed, rinsed, and sanitized the equipment during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Observed gaps in the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors.
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11/05/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after working in the back room and before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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11/19/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/01/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed several plastic food containers that were found stacked while wet after cleaning and chemical sanitization. PIC removed containers to rewash, rinse and sanitize and then air dry.
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 (corrected on site)
Observation: Observed broken floor tile at the prep table. PIC has tiles to replace broken ones.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/22/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed a can of insecticide stored under the 3-compartment sink. During conversation with person in charge, they stated that they were spraying insecticide for ants in the restroom. Person in charge discarded the can of insecticide..
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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06/21/2013 | Risk Factor | |
Abbreviations: WIC- Walk In Cooler, SP- Sandwich Prep, RIC- Reach In Cooler, PIC- Person in Charge
Quaternary ammonia sanitizer in the 3-compartment sink measured 200 ppm.
Discussed the following:
Employee Health. Ensure an employee health policy is in place and that employees are familiar with the policy. Example provided.
Ensure that there is a person in charge of the facility during all hours of operation that can demonstrate food safety knowledge. ServSafe Food Handler's Course registration info provided.
Keep mop sink accessible. Observed shelf with boxes of chips stacked (high) in front of the mop sink. Ensure mop water is being dumped in the mop sink and not outside or in the 3-compartment sink.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to identify the minimum hot holding temperature for potentially hazardous foods such as meatballs and soup on the steam table. The PIC was not familiar with the symptoms of food borne illness that would require an employee to stay home from work.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge was not aware of the "Big 5" food borne illnesses that would require exclusion from the facility, nor did she know whether or not an employee health policy was in place at the facility. (I provided a sample employee health policy for the employees)
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location
Observation: Bottled beverages stored next to the hand washing sink are subject to splash and contamination from employees washing their hands.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Relocate beverages away from the hand washing sink.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under counter reach in 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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Mildew growth observed in the ice chute to the soda machine.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Carry-out sandwich bags and cups were stored under the sewer line to the hand sink at the front counter.
Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Subway Rt 17 Inc., 29 Banks Ford Parkway Suite #109, Fredericksburg, VA 22406 »