The purpose of the visit was to follow up on the visit of last week. There were too many PHF's in the danger zone. The owner and thre supervisors were present. There was only one PHF in the danger zone (turkey = 43.6 F.) The owner said he would have eight of his employees ServSafe certified. See attached sheet for data.
No violation noted during this evaluation. | 10/05/2015 | Other | |
Unsatisfactory operation. Too many foods in the danger zone. See above.
- Critical: Demonstration of Knowledge*
Observation: The person in charge was not knowledgeable about food service sanitation.
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: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meatballs were at improper hot 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* (repeated violation)
Observation: Several PHF's were at improper cold temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/02/2015 | Routine | |
Excellent restaurant.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: PHFs at improper cold temperatures
Correction: Decrease food temperature to at 41°F or below.
- 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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05/01/2015 | Routine | |
Excellent operation. No deficiencies. Good Job Marcos !
No violation noted during this evaluation. | 10/03/2014 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Correction:
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities in Good Repair
Observation: The toilet in the ladies' room was not maintained in good repair. It was not flushing properly and needed service.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Get help ASAP.
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02/18/2014 | Routine | |
Excellent operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, steak and seafood at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/25/2013 | Risk Factor | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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. Recommend recertification.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes at improper cold temperatures
Correction: Discard the tomatoes and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quat. santizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Use Quat. sanitizer at 200 ppm that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/31/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Subway, 45985 Regal Plaza #120, Sterling, VA 20165 »