Ice is being used under food containers in the sandwich prep unit. Cold holding temperatures were appropriate. Continue using ice until unit is repaired or replaced.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: The condenser in the walk-in cooler is leaking and collecting into two containers in the walk-in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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12/28/2015 | Follow-up | |
The sandwich prep unit in front is unable to maintain food at 41 degrees F or below when food containers are filled to the fill line (even when covered). Strongly recommend only filling these containers about 2 inches and maintain them covered when not in use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple foods in the sandwich prep cooler were cold holding at improper temperatures
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. When replacing food, only fill containers about 2 inches high and keep covered when not in use.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: The condenser in the walk-in cooler is leaking and collecting into two containers in the walk-in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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12/22/2015 | Follow-up | |
Checked temperature logs. Temperatures of the food at the sandwich prep are less than 41 degrees F. Discussed with operator filling up containers with paper serving boats only half full and ensure that lids are kept on the containers.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: The condenser in the walk-in cooler is leaking and collecting into two containers in the walk-in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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12/11/2015 | Follow-up | |
Operator will keep a temperature log to monitor the front sandwich prep unit prior to filling up first thing in the morning. Discussed the proper way to reheat the meatballs prior to placing into the hot holding well (according to corporate protocol). Went over with operator when food employees need to wash their hands.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees are not aware of when they need to wash their hands or how to reheat food for hot holding.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employees failed to wash their hands before engaging in food preparation after they walked in to the kitchen.
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: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria (the operator failed to microwave the product that had been leftover from the previous night and placed the container directly into the hot holding well after taking out of the walk-in cooler).
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Product voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food on the front line sandwich prep unit was cold holding at improper temperatures.
Correction: The food had been taken out of the walk-in cooler at opening and placed in a warm sandwich prep unit. The unit had been turned on when store opened but the temperature was not monitored to ensure that it was below 41 degrees F before placing food in it. Rapidly cool the food to ensure that it reaches 41 degrees F.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink next to the three compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: The condenser in the walk-in cooler is leaking and collecting into two containers in the walk-in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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12/03/2015 | Routine | |
Operator will hot hold the meatballs in another hot holding unit that will be located away from the cold holding wells in the front line prep unit. Another thermometer will be placed on the right side of the front line prep unit and both thermometers will be monitored every 4 hours. Operator will discard all the Temperature Controlled for Safety (TCS) food in the front line prep unit. Operator will keep temperature logs to document the time the front line prep unit is turned on
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees are not aware of when they need to wash their hands or how to reheat food for hot holding.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All TCS food in the front line prep unit was still cold holding at improper temperatures as well as the cold cuts that had been placed in the walk-in cooler around 10:15 AM.
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. Operator voluntarily discarded.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink next to the three compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: The condenser in the walk-in cooler is leaking and collecting into two containers in the walk-in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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12/03/2015 | Follow-up | |
The sandwich prep unit was repaired - had a Freon leak. Unit is now cold holding at <= 41 degrees F. Thank you very much for your prompt attention in correcting violations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken on the right side of the sandwich prep unit was cold holding at improper temperatures >44 degrees F. Discarded
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.
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11/18/2014 | Follow-up | |
Cold holding temperatures at the front sandwich prep unit have repeatedly been out of compliance.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. The person-in-charge is not ensuring that food is cold holding at appropriate temperatures at the prep line.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All food at the sandwich prep unit was cold holding at improper temperatures. Will discard the food and use time as a public health control for a short time until the sandwich prep unit is repaired or replaced so that food is able to maintain 41 degrees or less.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich prep unit was observed in a state of disrepair and damaged (unable to maintain 41 degrees F or less.
Correction: Repair the sandwich prep unit 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 sandwich prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair
Observation: The handwash sink in the dishwash area is non-operational and the handwash sink in the front prep area has the hot water turned off (owner states that the hot water is leaking).
Correction: Repair and maintain all plumbing components ans fixtures.
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11/13/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All foods on prep table/sandwich line cold holding at improper temperatures. All items temped at a range of 48degrees F to 55degrees F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: There was no hot water at the handsink located in the front of the establishment and no water at all at the handsink in the back..
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.
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11/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 408 W Gordon Ave. D, Gordonsville, VA 22942 »