Zero's Subs & Pizza, 1523 N Main St. B, Suffolk, VA 23434 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Zero's Subs & Pizza
Address: 1523 N Main St. B, Suffolk, VA 23434
Type: Fast Food Restaurant
Phone: 757 934-0550
Total inspections: 7
Last inspection: 11/12/2015
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Inspection findings

Inspection date

Type
Facility great overall improvement. Current food handler cards for all employees, facility very neat and clean and great improvement on cold holding temperatures in all units.
No violation noted during this evaluation.		11/12/2015Routine
  • Ventilation Hood Systems - Filters
    Observation: Grease filters observed with an accumulation of dust and grease.
    Correction: Please remove and clean the filters as often as necessary to prevent a buildup of debris or grease.
05/14/2015Routine
All items corrected.
No violation noted during this evaluation.		11/26/2014Follow-up
Recommend the use of temperature logs on equipment at a set schedule to eliminate large gaps of time where temperature cannot be accounted for.
  • Person in Charge
    Observation: PERSONNEL entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. Not all active personnel holds a current food handlers card.
    Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please ensure all active employees obtain or renew their food handlers cards as soon as possible.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Lunch meat, cheeses and tomato sauce 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Lunch meat and cheeses cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Cooling, Heating, and Holding Capacities
    Observation: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity and capapble of providing food temperatures at specified under Part III.
    Correction: Repair or properly adjust walkin refrigeration unit and 3 door refrigeration unit to ensure food items are maintained at an internal termperature of 41 degrees or below.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
11/13/2014Routine
Employee requires Suffolk health card. Obtain card within 30 days.
Reviewed proper cold/hot holding temps with staff as well as how to read a thermometer as staff was unaware.
Keep prep unit lid in down position during lulls in business in an effort to maintain All information reviewed with PIC.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers observed.
    Correction: Provide English common name on exterior of containers as to contents.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: Thermometers inside of prep units observed to be located in the furthermost part of the unit.
    Correction: Relocate thermometers to the front of the units as this is the warmest part and most conducive to temperature monitoring due to ease of use.
05/02/2014Routine
Employee requires current Suffolk health card. Obtain card within 30 days of inspection.
Employee health policy reviewed and in place.
Prep unit not adequately maintaining/holding <41F. PIC advised that unit is problematic and recently serviced. Contact made with owner by EHS regarding ongoing issue. Owner advised that unit will be fixed or replaced. Alternate cold holding is required until that time.
Towel dispenser in stock room inoperable. CORRECTED
Quats/Cl used as sanitizer. Test kits for both provided.
All information reviewed with PIC.
  • Critical: Demonstration of Knowledge*
    Observation: PIC unaware of reportable illness types, symptoms, or responsibilities as the person in charge.
    Correction: Reportable illness information reviewed in detail with PIC.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Prep unit top open at time of inspection. No customers. Tuna salad observed to have internal temperature of 50F. PIC advised that tuna salad has been in unit >4 hours.
    Correction: Maintain prep unit top in closed position during lulls of business to allow for more sufficient cooling. Tuna salad voluntarily discarded.
08/12/2013Risk Factor
Handwashing signage required at handsink.
Ice scoop unprotected. Provide protective covering.
Maintain prep unit lid in closed position during business lulls.
Recommend more frequent food temp monitoring throughout the day.
Good handwashing/glove use observed.
All information reviewed with PIC.
  • Critical: Employee Health (corrected on site)
    Observation: PIC unaware of reportable illnesses.
    Correction: Reviewed reportable illnesses in detail with PIC.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tuna salad/cheese slices observed to be well above fill line of plastic insert pans. Temps >41F (49F/53F, respectively).
    Correction: Product removed from RI <4 hours ago. Return product to RI and replace with fresh. Reduce volume by half to ensure safe cold holding temps are maintained throughout.
02/07/2013Risk Factor

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