- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Single-service and/or single-use articles are improperly stored. Boxes of cups were stored on the floor in the closet.
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
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08/11/2015 | Routine | |
The premix sanitizer system is dispensing too much sanitizer. The CFM has to dilute the sanitizer and frequently test the solution before use. Calibrate the premix sanitizer solution.
- Refuse/Covering Receptacles (corrected on site)
Observation: Receptacles for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors. The lid is trapped between the wall and the receptacle.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
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08/20/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cold cut ham at 45 F inside the prep table.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Single service items found stored under the front hand sink.
Correction: Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
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08/01/2013 | Routine | |
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