The Sandwich Shoppe, 5715 Richmond Road, Williamsburg, VA 23188 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: The Sandwich Shoppe
Address: 5715 Richmond Road, Williamsburg, VA 23188
Type: Fast Food Restaurant
Phone: 757 880-0013
Total inspections: 6
Last inspection: 03/30/2015
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Inspection findings

Inspection date

Type
NO violations. Permit issued.
No raw foods, only RTE foods served. No leftovers are kept. Only chili, cheese, and hot dogs are kept hot.
No violation noted during this evaluation.		03/30/2015Routine
Fruit fly's seen near Pepsi machine. Contact pest control if havening issues with pests.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chili hot holding at improper temperatures, at 125°F
    Correction: ,Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
10/24/2014Risk Factor
All violations were corrected. New permit issued today.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Spoons for hot beverages were stored in a cup of water.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
04/03/2014Routine
All violations from last inspection were corrected.
No violation noted during this evaluation.		11/19/2013Follow-up
All critical violations shall be corrected within 10 days. Will return for a follow-up inspection. Please submit a plan review packet about new addition to facility. Need new floorplan with equipment list and a menu.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Cheese sauce hot holding at improper temperatures.115°F
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed hot dogs and meatballs 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) chicken salad and tuna fish in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the handsink.
    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.
10/29/2013Risk Factor
All violations were corrected, permit issued. Ensure all food contact surfaces are cleaned and sanitized in the three compartment sink after each use or before every 4 hours of use.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: food container for RI.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
04/23/2013Routine

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