The operator provided a digital probe thermometer, quat test strips and an Employee Health policy during today's inspection.
Note: Discussed with management concerning the repair of the shared female restroom ceiling (the ceiling surface was observed peeling and damaged).
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the front service under counter cooler is not accurate ( ambient reading of 22 degrees C was noted
Correction: subsequently the digital display was no longer operable).
|
11/03/2015 | Routine | |
Change wiping cloths once they become soiled.
No violation noted during this evaluation. | 05/05/2015 | Routine | |
Foods on the prep line were maintaining the proper temperature but thermometer was reading 42 F. Check food temperatures frequently to ensure that this is not a refrigeration issue.
Frequent hand washing noted.
No violation noted during this evaluation. | 10/21/2014 | Routine | |
Facility was treated yesterday for pests.
Two fruit flies observed during todays inspection.
Once again recommended placing lids on product.
No violation noted during this evaluation. | 07/23/2014 | Follow-up | |
Hot water at hand sinking reading 100+.
Cups of vinegar were placed on the cook line to help with fruit fly problem. Facility had last been serviced by All Seasons pest control company on June 23, 2014. A dead fruit fly was noted on the green peppers. Pepper was thrown away along with cups of vinegar. Lids were placed on foods on the prep line. Recommended having facility treated for fruit flies once again.
Will return July 23, 2014 to check on fruit fly issue.
No violation noted during this evaluation. | 07/02/2014 | Follow-up | |
Small build-up noted on the soda nozzles.
Under counter reach-in reading right at 41 F. Foods inside were the same temperature. Cooler was turn down slightly. If this does not work, may want to have cooler looked at.
Review hand washing procedures with staff.
Will return on/about July 01, 2014 for follow-up inspection.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (No soap was used)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: After arriving for shift, employee failed to wash her hands prior to handling food contact surfaces.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Front counter hand sink would only reach 92 F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
06/19/2014 | Routine | |
Cooler is now working properly.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under counter reach-in.
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.
|
02/28/2014 | Follow-up | |
Will return on/about 02/28/2014 to check on refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey, roast beef, enchilada meat, and cold cut combo cold holding at improper temperatures. Foods were either moved from the prep line or discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter reach-in.
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 - Good Repair and Proper Adjustment
Observation: Prep line cooler observed with an ambient air temperature of 54 F. Cooler had been turned off recently, because product being frozen. Cooler had been turned back on for at least 30 minutes and temperature has not yet come down.
Correction: Repair the prep line to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep line, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
02/18/2014 | Routine | |
- Gloves - Use Limitation
Observation: The same gloves were worn when grabbing door handles of refrigerators and preparing sandwiches.
Correction: Discard gloves once soiled.
|
10/17/2013 | Routine | |
Check yogurts to ensure they are not out of date.
Do not dump anything in the hand sink.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, prior to donning gloves between different tasks or after engaging in any activity which may have contaminated his/her hands.
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.
|
06/17/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Provided operator with FDA form 1-B. Have employees review all illnesses and symptoms. Keep signed copies in facility for person in charge to show regulatory authority each visit.
No violation noted during this evaluation. | 02/06/2013 | Routine | |
Infrared thermometer available. Metal stem thermometer recently broken and operator has a new thermometer on order.
Quaternary ammonium sanitizer at proper concentration.
Employee health policy is now in place.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
|
01/07/2011 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 15740 Woods Edge Road, South Chesterfield, VA 23834 »