Observed/Discussed with Person in Charge: 1) Very good date marking and holding temperatures. 2) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 03/10/2016 | Routine | |
Observed/Discussed with Person in Charge: 1) All Corrective Actions from previous Inspection have been Corrected. 2) Very good holding temperatures and date marking (2-5 days). 3) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 03/16/2015 | Routine | |
The quaternary ammonium sanitizer in the sanitizing bucket measured at 200 ppm. The quaternary ammonium in the 3 compartment sink measured at 150 ppm. Manufacturer recommends between 150 ppm and 400 ppm.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the RIC in the front prep area. PIC stated one has been ordered.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer. Inspector removed slicer from shelf and placed it at the 3 compartment sink area to be washed, rinsed and sanitized again.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled: 1) the ice chute on the soda fountain was observed with a large amount of black mold inside 2) the soda nozzles had accumulation of dirt and debris PIC cleaned items.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: There is no backflow preventer on the hose located at the mop sink. Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed the hand sink beside the prep table was blocked by a large trash can. Inspector removed the trash can but was placed back in front of the hand sink by employee.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Hand Drying Provision
Observation: The automatic towel dispenser at the hand sink beside the prep table does not function. Staff informed me that it works inconsistently.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The toilets in both mens and womens bathroom are in need of cleaning.
Correction: Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Observed OTC meds stored over top of the prep table.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
- Personal Care Items - Storage (corrected on site)
Observation: Observed purse, keys and cell phone stored on top of the prep table. On the shelf above the prep table was stored, lip balm and hand lotion along with facility supplies. PIC removed items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/22/2014 | Routine | |
Routine inspection for Change of Owner Sanitizer: Quaternary Ammonia: 200ppm in Three compartment Sink Discussed with Person in Charge: Employee Health Hot Holding procedures Cooling Procedures, gave handouts Facility is well maintained, permit is issued Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Equipment - Good Repair and Proper Adjustment
Observation: The sanitizer mixing valve was observed in a state of disrepair and damaged. Observed the mixing valve not dispensing sanitizer at proper concentration.
Correction: Repair the Sanitizer Mixing Valve 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 Sanitizer Mixing Valve, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/15/2013 | Routine | |
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