- Critical: Cooling* (corrected on site)
Observation: Ambient temperature &/or pre chilled tuna salad not being adequately cooled to prevent the growth of harmful bacteria. It was found at 48 F in walk in. It was made this morning.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC placed two pans in freezer to pull temp down quickly to 41 F. PIC to let all workers know to pre chill mayo as they do tuna.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of chicken strips found at 50 F on line.
Correction: PIC discarded this container. All other foods were found at proper temps.
|
01/26/2016 | Risk Factor | |
Foods have been placed in bulk containers on line and this appears to be working to maintain foods at 41 F or below. Good job. Establishment is doing a good job. I was told this site will be undergoing renovation. Please submit plans to the Health Department for a proper plan review. Permit issued.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored under sewer line..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Lids were relocated.
|
07/10/2015 | Routine | |
Follow up on front line and procedures used to cool foods properly after prepping. When asked who was in charge I was told no one. This is a critical violation. You must have a person in charge at all times the store is operating. This person is to be able to answer all food related questions. A call was made. Prepped tuna is still higher than desired. Chicken strips and steak have been placed on the line without boats/paper. This has improved the temperature. Continue this until you replace the unit. Containers of chicken in walk in had air space between containers.
- Critical: Cooling* (repeated violation)
Observation: Food prepped today was not cooled prior to placing on front line. Buffalo chicken and other portioned meats in cardboard boats were not cooled before stacking and covering in walk in.
Correction: Step to be taken to cool properly. I suggest placing in freezer for just a short time to reduce temperature before stacking and placing a lid on food. While cooling do not stack. All of the paper and cardboard is a challenge for rapid cooling, leave ample air space in walk in for circulation. Restaurant intends to use the two pans of tuna prepared today for the lunch crowd.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sandwich line had marginal temperatures. I was able to get 43 F on roast beef and banana peppers.
Correction: Unit is monitored at 11 AM and at 1:00 PM according to PIC. If you are not getting 41 or lower have unit serviced. I will follow up.
|
02/13/2015 | Follow-up | |
Follow up to check on line. PIC stated temps were still high around 45 F. I checked log that is kept but temps were documented as 39 F or lower. PIC was not taking temperatures with probe in proper position. This was discussed. Minimal food was in unit. Call from Gary about unit. A new cold case has been ordered. Ice was added to unit and food will be changed every 4 hours. Gary mentioned that he will monitor and they will discontinue using cardboard boats if needed.
- Critical: Cooling* (repeated violation)
Observation: Food prepped today was not cooled prior to placing on front line. Buffalo chicken and other portioned meats in cardboard boats were not cooled before stacking and covering in walk in.
Correction: Step to be taken to cool properly. I suggest placing in freezer for just a short time to reduce temperature before stacking and placing a lid on food. While cooling do not stack. All of the paper and cardboard is a challenge for rapid cooling, leave ample air space in walk in for circulation. Restaurant intends to use the two pans of tuna prepared today for the lunch crowd.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sandwich line had marginal temperatures. I was able to get 43 F on roast beef and banana peppers.
Correction: Unit is monitored at 11 AM and at 1:00 PM according to PIC. If you are not getting 41 or lower have unit serviced. I will follow up.
|
02/10/2015 | Follow-up | |
Post a NO SMOKING sign in a conspicuous location. I will follow up on cooling and cold holding. Light in walk in freezer is not working. It is also dark inside walk in refrigerator. Protect baking papers in back. I observed bag dropped onto floor and it was picked up and placed on sandwich paper. Once falling to floor do not put on food counter.
- Critical: Cooling*
Observation: Food prepped today was not cooled prior to placing on front line. Buffalo chicken and other portioned meats in cardboard boats were not cooled before stacking and covering in walk in.
Correction: Step to be taken to cool properly. I suggest placing in freezer for just a short time to reduce temperature before stacking and placing a lid on food. While cooling do not stack. All of the paper and cardboard is a challenge for rapid cooling, leave ample air space in walk in for circulation. Restaurant intends to use the two pans of tuna prepared today for the lunch crowd.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sandwich line had marginal temperatures. I was able to get 43 F on roast beef and banana peppers.
Correction: Unit is monitored at 11 AM and at 1:00 PM according to PIC. If you are not getting 41 or lower have unit serviced. I will follow up.
|
02/09/2015 | Risk Factor | |
No critical violations observed. Gloves worn during prep. Gave DOK to 2 employees who passed. Issued annual permit.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no employee handwash sign at rear handsink.
Correction: Correct by providing sign.
- Lighting, Intensity
Observation: Observed light in walk-in being blocked by items stacked on top shelf.
Correction: Correct by providing light at 10 foot candles in all parts of walk-in box.
|
07/29/2014 | Routine | |
Sanitizer solution - Quat - satisfactory. Gloves worn during prep. Discussed length of lathering time during handwashing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food held above 41 degrees on prep line (steak 51.2 degrees, chicken breast 48.3 degrees, cut chicken 53.4 degrees).
Correction: Correct by removing to refrigerator - replace with items at correct temperature. Do not fill containers above fill line.
|
03/26/2014 | Risk Factor | |
Gloves worn, hands washed. Annual permit inspection - permit issued. 3 compartment sink - Quat sanitizer - 200 ppm/test kit (ok).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found sanitizer sink overfilled with kitchen equipment.
Correction: All food contact items are to be in sanitizer solution at least 30 seconds. Avoid stacking items too high in sanitizer sink (sink was operating properly, items not in sanitizer were rewashed and sanitized).
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Found drain to handsink at front counter was damaged and leaking inside cabinet.
Correction: All plumbing to be in good condition. Please repair drain pipe. (pipe was removed and repaired).
|
07/09/2013 | Routine | |
Gloves worn during prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS foods (on front display/prep line) not held at 41 degrees or below (steak 52-54 degrees, diced chicken 51-52 degrees, chicken breasts 47 degrees).
Correction: Correct by moving to other refrigeration. Do not stack deeply in the pan (use deep pan with less food - food should be below the top of the pan).
|
01/24/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Subway Sandwiches & Salads, 11347 Nuckols Road, Glen Allen, VA 23059 »