- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking from an uncovered container in the food preparation area.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) veggie patty in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/01/2016 | Routine | |
All violations corrected or discussed for correction during inspection. PIC was able to adjust the cooler temperature.
- Thawing
Observation: Improper methods used to thaw frozen chicken breast bag
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food (deli meat) in walking cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/23/2015 | Routine | |
All violations corrected or discussed for correction during the inspection. Permit issued at time of inspection. Please post permit in public view. Provided fact sheet on the Big 5 reportable diseases and the decision tree chart for employee exclusion and restriction.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect single service items from contamination.
Correction: 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
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02/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food cold holding at improper temperatures in that turkey, ham and steak (cold cuts) registered at a range of 46-48 degrees F in front line refrigeration unit.
Correction: Operator voluntarily relocated said food to walk in refrigerator holding at less than 41 degrees F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front and rear food prep area is being used for purposes other than washing hands in that said handwashing sinks were observed with pizza cutter and plastic cover.
Correction: The handwash facility identified above is to be used for washing hands only. Operator voluntarily removed said plastic covers and pizza cutter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handwashing facility in rear food prep area observed without paper towel.
Correction: Operator voluntarily provided paper towels.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handwashing facility in front food prep area observed with paper towel dispenser not functioning adequately.
Correction: Operator voluntarily placed paper towel next to it.
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07/03/2014 | Risk Factor | |
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