Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Cooling* (corrected on site)
Observation: Tuna salad was noted not being adequately cooled to prevent the growth of harmful bacteria. Three containers of tuna salad were prepared at 9:00am today, with ambient temperature ingredients, and placed in the walk-in cooler. Tuna salad measured at 50'F at 1:45pm. PIC voluntarily discarded all containers of tuna salad during the inspection. Proper cooling methods discussed with the employees.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under-counte 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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the kitchen is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers stored over the 3-compartment sink 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer (1.9 foot candles) and in the walk-in cooler (2.3 foot candles).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/21/2016 | Routine | |
Discussed with the person in charge:
- PIC stated that the under-counter reach-in cooler on the front line was recently repaired and is now functioning properly.
The facility is very clean and well maintained. Good Job! Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the back of the facility is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several black plastic food containers stored over the 3-compartment sink 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.
|
01/23/2015 | Routine | |
Provide thermometer for reach in under cooler
No violation noted during this evaluation. | 01/22/2014 | Risk Factor Assessment | |
Discussed the following items with the Person in Charge:
1. Ensure quaternary ammonium sanitizer is being dispensed at the proper concentration. Tubing/dispensing system does not appear to be working properly during inspection and facility is manually measuring and setting up the sanitizer. Recommend contacting chemical company for service if unable to get system functioning properly.
2. Facility in general is very clean and very well maintained. Thank you!
3. Observed good hand washing and glove use during today's inspection. Thank you.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cooler under the microwaves.
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.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the exterior of the ice chute has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
03/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 9817 Jefferson Davis Highway, Spotsylvania, VA 22407 »