Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 06/05/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the 3-compartment sink were not observed sanitized. There was no measurable sanitizer being dispensed into the sink. A Subway representative was on site and repaired the mixing unit during the inspection. The Quaternary Ammonium sanitizer then measured 200 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station. Observed food debris in the sink. Person in charge was instructed to use the sink for handwashing ONLY.
Correction: The handwash facility identified above is to be used for washing hands only
|
12/10/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed uncovered drinking cup stored on the hand sink. Drink was discarded.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen near the 3-compartment sink is blocked, preventing access by employees for easy handwashing. Observed a large bowl of tomatoes stored on the sink. Bowl was removed during inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bowl preventing its use.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination. Observed an employee's purse stored on the dry food storage shelf. Purse was removed.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of all propose cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle of all purpose cleaner hanging from a shelf over the prep table during prep. Bottle was removed and placed in the chemical storage area.
Correction: Containers of all purpose cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/28/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs (110'F) and Cream of Broccoli Soup (111'F) were observed hot holding at improper temperatures. Both items were placed in the microwave and re-heated to 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the kitchen. Person on charge provided paper towel.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning solutions are not properly labeled. Observed a spray bottle in chemical storage that was not labeled. Person in charge labeled the spray bottle.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/27/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed 2 uncovered drinks stored in the dry storage area. Both drinks were moved.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw meatballs and diced steak. Observed items thawing on the back prep table. Items were places under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced chicken (45'F) and chicken breasts (46'F) on the sandwich prep line cold holding at improper temperatures. Both items were moved to the line RIC.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- 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: 1-the cutting board used for the tomato slicer, 2-several inserts stored on the pot storage rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several metal line insert pans were found stacked while wet after cleaning and chemical sanitization. Pans were re-washed.
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.
- Plumbing System Maintained in Good Repair
Observation: The toilet in the men's restroom appeared to be clogged.
Correction: Repair and maintain all plumbing components and fixtures.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect single service items and food from contamination. Observed a purse hanging from the dry storage rack. Also observed a plate of food on the dry storage rack. All items were removed.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
|
07/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 15 South Gateway Drive Suite #117, Fredericksburg, VA 22406 »