- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham and sliced cheese were observed cold holding at improper temperatures in the meat prep table.
Correction: Keep lid closed as much as possible to maintain food temperatures at 41°F or below.
|
09/10/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tuna, provolone cheese, salami, and meatballs cold holding at improper temperatures in the walk in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust temperature on unit.
|
04/15/2015 | Risk Factor | |
Inspection for the health permit renewal. Permit was revalidated at the facility.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Couchs, cushions, miscellaneous furniture were observed adjacent to the refuse container outside the facility.
Correction: Notify the landlord that the apartment people are putting these items out at the dumpster and the dumpster truck is not able to take these items away. The truck only empties the dumpster.The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. Employee coffee cup without a lid.
Correction: (cup was tossed away) Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Brooms, squeegies, dust pans , etc. were all stored on the floor.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they are raised above the floor.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (there was no sanitizing agent. Pans were soaking but kitchen personnel forgot to add the quat sanitizer.
Correction: Utilize only sanitizer in the sink before putting in the sheet pans.
|
09/23/2014 | Routine | |
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: The automatic sanitizer dispensing tube has air bubbles and is not dispensing properly.
Correction: Clear the sanitizer line of air and ghet free flowing quatarnary amonia sanitizer running through the line.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Mens room hand sink hot water does not get hot-
Correction: Keep handwashing facilities available with hot and cold running water.
|
04/17/2014 | Routine | |
Inspection for the health permit renewal. Permit was revalidated.
- Thawing (corrected on site)
Observation: Improper methods used to thaw diced chciken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. (2 bags of thawing diced chicken were in the sink).
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the thawing food preventing its use.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Mops and brooms and dust pans are still stored on the floor in a corner.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
|
09/17/2013 | Routine | |
| No violation noted during this evaluation. | 05/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Subway, 1209-A East Main Street, Richmond, VA 23219 »