- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee drink not covered in back kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in Cooler must be maintenaced to ensure food temperatures will be in appropriate range.
Correction: Repair the Walk in Cooler 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 Walk-in Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep top are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing. Hand sink was also used as a dumpsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the traypreventing its use.
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02/09/2015 | Routine | |
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