Violation corrected during inspection. Serve safe class test for employees coming up next week.
- 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, (3) Cooling, and (4) 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. Remember COLD HOLDING 41 OR BELOW AND HOT HOLDING 135 OR ABOVE.
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02/08/2016 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms prior to donning and/or changing single use gloves.
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08/12/2015 | Routine | |
No violation noted during this evaluation. | 01/26/2015 | Routine | |
Complaint given to management. Pods in parking lot are filled with renovation equipment. Long awaited remodel finally taking shape. Most equipment etc. will be replaced, facility gutted and new evrything installed. No violation noted during this evaluation. | 07/24/2014 | Risk Factor | |
Staff could benefit from serve safe classes. Call Candy Cofer 863-1652 for local offerings. Also available on line at serve safe website.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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. Took opportunity for a teaching moment and inspector explained the significance and relationship between holding time and temperature as it affects the preparation area contents.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back kitchen area. Towels were there but dispenser inoperable.
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
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02/04/2014 | Routine | |
No violation noted during this evaluation. | 07/19/2013 | Risk Factor | |
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