Firehouse Subs, 6300 Mechanicsville Tnpk Suite D, Mechanicsville, VA 23111 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Firehouse Subs
Address: 6300 Mechanicsville Tnpk Suite D, Mechanicsville, VA 23111
Type: Fast Food Restaurant
Phone: 804 730-1880
Total inspections: 6
Last inspection: 10/08/2015
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Inspection findings

Inspection date

Type
Food suppliers are Sigma PA and Produce Source. Discussed Employee Health and reviewed corporate policy. Observed overall clean facility.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Observed in quaternary ammonium sanitizer less than 100ppm.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (150-400ppm)
  • Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
    Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed at 86°.
    Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing located under the 3 comparment sink maintained in poor repair.Observed sitting water in drain located under 3 compartment sink.
    Correction: Repair and maintain all plumbing components ans fixtures.
10/08/2015Routine
Food Suppliers are Sigma and Produce Source. All proteins are precooked. Discussed facility Employee Health Policy, provided PIC with Form 1B and OEHS guidelines to employee health. Discussed cooling and reheating of meat balls. Recommend ensuring wiping cloths are stored in sanitizer concentration between 150-400ppm. Observed good handwashing, glove use, and datemarking.
PIC to send EHS ServSafe information.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: PeperJack Cheese (45/46) cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
04/09/2015Risk Factor
Ensure that the sandwich prep unit lid is kept closed when not in use.
  • Equipment - Cooking and Baking Equipment (repeated violation)
    Observation: The cavities of the microwave ovens are observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
10/14/2014Follow-up
Abbreviations: RIC-reach-in cooler, PIC-person in charge
A follow-up inspection will be conducted to ensure that the sandwich prep unit is capable of holding the foods at or below 41°F. During preparation, ensure that foods are not held at room temperature for extended periods of time and place the foods back into refrigeration whenever preparation is disrupted.
Observed the overall facility clean.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: The following foods cold holding at improper temperatures: Sandwich prep unit-sliced tomato-46°F, deli roast beef-46°F, deli pastrami-46°F, tuna salad-46°F, precooked chicken-50°F
    Correction: RIC-deli ham-45°F, deli turkey-49°F, deli roast beef-51°F. The PIC lowered the thermostat on the sandwich prep unit.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavities of the microwave ovens are observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Equipment and Utensils, Air-Drying Required
    Observation: The plastic food storage pans 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.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Spray bottles of sanitizer and all purpose cleaner (Spic N' Span) are not properly labeled. The PIC immediately labeled the bottles.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
10/10/2014Routine
sliced beef 42 degrees. PIC Kyle Dunn, Serv Safe certified 2013, certificate to be posted. Employee health information posted.
No violation noted during this evaluation.		12/11/2013Routine
Hand soap functioning in baths. Thermometers available in all cooling units.
  • Critical: Hands - When to Wash*
    Observation: Observed hand washing and glove use should be done prior to handling foods. Employee touching face and nose and then handling food.
    Correction: Recommend hand washing be done prior to food handling and/or preparation.
05/14/2013Risk Factor

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