Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed foods hot holding at improper temperatures, meat balls 92'F, chili 121'F. PIC reheated meat balls to 183'F and chili to 150'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures on the prep line and inside the prep RIC: ham 49'F and 50'F, steak 47'F, Chicken filet 47'F, brisket 49'F (top of prep) ham 47'F and 50'F, pastrami 51'F, roast beef 47'F, diced tomatoes 49'F, cooked onions 50'F, cucumbers 49'F (inside of reach in cooler). PIC voluntarily discarded all foods.
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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the prep reach in cooler for the meats. PIC corrected.
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.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the vegetable prep unit was not properly located in the warmest part of the unit. PIC corrected.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The upsplash of the soda machine observed soiled with accumulations of grime and debris.
Correction: Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap at the bottom of the back exit door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed 2 chemical spray bottle without a label. PIC corrected.
Correction: Label spray bottles with contents or discard.
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03/24/2016 | Routine | |
Inspection conducted for new owner.
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed surfaces of the: 1. soda nozzle 2. tea nozzle was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of 1. soda nozzle 2. tea nozzle at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Observed gaps in the back door to the food establishment.
Correction: Protect the food establishment against the entry of insects and rodents by a solid, self-closing, tight-fitting door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray sanitizer near 3 compartment sink are not properly labeled. Person-in charge labeled spray bottle during inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/03/2015 | Routine | |
Restaurant representatives - add corrected or new information about Firehouse Subs, 1036 Warrenton Road #103, Fredericksburg, VA 22406 »