All non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.(JM)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler and reach-in freezer (DQ)
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 - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device (DQ)
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener (JM)
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water from the handwashing sink in the back area was turned off.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair
Observation: The mop sink is broken and can not be used. (JM)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/10/2015 | Routine | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink at entrance to kitchen production area is in poor repair, and mop sink basin is broken.
Correction: Repair and maintain all plumbing components ans fixtures.
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05/19/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Meats in front display cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Hand sink at entrance to kitchen production area is in poor repair, and mop sink basin is broken.
Correction: Repair and maintain all plumbing components ans fixtures.
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05/12/2015 | Routine | |
Discussed refrigerating tuna cans to expedite cooling of tuna salad.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food container of cornmeal.
Correction: Label bulk storage containers with the common name of its contents.
- Food Storage - Clean and Dry Location
Observation: Bag of onions stored on the floor of walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the DQ area is being used for staging food utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/29/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some TCS foods in display cooler and walk-in are cold holding at improper temperatures.
Correction: Keep doors closed between transactions. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-use items were observed reused for the scooping of non-TCS foods stored in bins..
Correction: Discontinue the reuse of single-use containers for dispensing from storage. Provide approved utensils with adequate handles to avoid bare-hand contact with foods.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the DQ customer counter
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/06/2014 | Routine | |
Need to establish cyclic schedule for emptying, cleaning and sanitizing ice makers.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Cups are being scooped through ice for beverages, risking bare hand contact with consummable ice. Use scoop with handle.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The whole beef or corned beef roast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Roast was removed from oven after reading of 130 degrees
Correction: but reading was not taken in thickest part of roast with inaccurate thermometer, and actual internal temp was 68-85 degrees.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Utility/mop sink in DQ kitchen is being used for holding and rinsing/pre-flushing utensils and equipment.
Correction: Cease use of mop sink for contact with utensils and equimpent and utilize 3-vat sink alone to manually wash, rinse, and sanitize equipment and utensils.
- Good Repair and Calibration of Thermometers (corrected on site) (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: registered 39 degrees F in ice water.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the DQ kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the Jersey Mike's kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/20/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the JM kitchen is being used as a dump station
Correction: pickle slices noted in basin.
- Plumbing System Maintained in Good Repair
Observation: Hot water leak noted at mop sink.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/13/2013 | Routine | |
Provided flyer for upcoming ServSafe course.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, and (3) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato sauce and meatballs in sauce are hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in customer display refrigerator are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Tuna salad was discarded. Other foods moved to walk-in refrigerator.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy (registered 39 degrees in ice water).
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in Dairy Queen kitchen is being used as a dump station. Waffle observed in basin.
Correction: The handwash facility identified above is to be used for washing hands only
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07/09/2013 | Routine | |
| No violation noted during this evaluation. | 03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jersey Mike's Sub/Dairy Queen, 2011 Boulevard, Colonial Heights, VA 23834 »