There were no priority violations observed. The PIC was able to answer questions and all staff have food handler cards. The CFM must post the three year certificate, along with a sign that indicates the last inspection is available for review upon request. Hand washing techniques are good and constant. One refrigerator is not in operation. Thank You
No violation noted during this evaluation. | 03/31/2016 | Risk Factor | |
There were no violations observed. The staff are well trained.. The facility is clean and organized. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The Emergency Response plan was read and signed as well. The permit was issued. Thank You.
No violation noted during this evaluation. | 10/07/2015 | Routine | |
All violations were discussed and corrected during the inspection. Hand washing, employee health, and no bare hand contact with ready to eat food was also discussed. Thank You
- Critical: Cooling* (corrected on site)
Observation: Buffalo and Teriyaki chicken noted not being adequately cooled to prevent the growth of harmful bacteria after prep.
Correction: Cool potentially hazardous foods prepared from 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.
- Rinsing Procedures (corrected on site) (repeated violation)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
|
04/06/2015 | Routine | |
Discussed the following with the PIC:(1) Observations, (2) The storage of single use items, (3) The immersion time for items in the sanitizing solution, (4) Hot holding practices.
- Critical: Demonstration of Knowledge*
Observation: Noted that the Certified Food Service Manager's certificate was expired.
Correction: Obtain a valid food service managers card.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Meatballs were hot holding at improper temperatures. When checked meatballs were at 125 degrees F. The PIC voluntarily reheated the meatballs.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The underneath counter refrigeration unit was observed in a state of disrepair and improperly cold holding with an ambient air temperature of 52 degrees F. The unit did not contain any TCS foods inside it. The unit should be capable of maintaining an ambient air temperature of 41 degrees F or below.
Correction: Repair the underneath the counter refrigeration 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
07/07/2014 | Routine | |
Provided information on upcoming classes for both the Food Handler and Certified Food Manager. Discussed the following with the CFM: 1. Observations, 2. The method used for drying dishes.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
|
03/12/2014 | Risk Factor | |
The facility was clean and organized. Good hand washing and glove practices noted.
No violation noted during this evaluation. | 11/14/2013 | Risk Factor | |
Discussed observations with the PIC. Discussed discarding the sanitizer solution test strips which were expired.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of degreaser was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/23/2013 | Risk Factor | |
Discussed observations with PIC. Provided information regarding Food Handler Classes.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen near the walk-in cooler.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Pests - Controlling Pests*
Observation: Observed fruit flies near the mop storage, mop sink areas.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
03/26/2013 | Routine | |
Discussed observations with the CFM. Discussed employee health policy. The facility was clean and organized.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the two-door lowboy refrigeration unit near the service line.
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.
|
12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 3537 Airline Boulevard, Portsmouth, VA 23701 »