- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in pre portioned containers on the line 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. After portioning items place on a tray in the walk in freezer or refrigerator untill they get below 41 degrees F before placing in pans
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soft drink nozzles
Correction: Clean and sanitize these surfaces for food contact.
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01/12/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD individually portioned, some items on right side of make tabl,e and tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Facility will use time for control until refrigeration is repaired. For preportioned items -put them in the walk in freezer on bread sheet to cool below 41 degrees F prior to placing in plastic containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soft drink nozzlers
Correction: Clean and sanitize these surfaces for food contact.
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06/30/2015 | Routine | |
Received invoice from hobart on 1/20 showing that the refrigeration was repaired on 1/2/15
- Temperature Measuring Devices (repeated violation)
Observation: There was no working temperature measuring device located in the front reach in refrigerator.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soft drink nozzles
Correction: Clean and sanitize these surfaces for food contact. Use a brush when cleaning these to remove the mold.
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01/21/2015 | Follow-up | |
Fax proof of repair to refrigeration to the health department at 857-7315. Facility is doing a better job with pre chilling pre portioned items on the line.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD on vegtable side of the make table cold holding at improper temperatures
Correction: Use time as a control for the tomatoes until the unit is repaired. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no working temperature measuring device located in the front reach in refrigerator.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soft drink nozzles
Correction: Clean and sanitize these surfaces for food contact. Use a brush when cleaning these to remove the mold.
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12/31/2014 | Routine | |
Manually add sanitizer and test each time the sink is filled. Replace broken part and keep a spare for the future.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak in pre portioned containers cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 - 400 parts per million or otherwise identified by manufacturer's recommendations.
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04/22/2014 | Routine | |
After pre portioning items, put them in the walk in freezer for awhile to bring them back down below 41 degrees F. Do not stack pre portioned items to the top of pans.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pre portioned chicken top layers and chicken breast on the line 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front prep unit
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.
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09/12/2013 | Routine | |
Aprons worn during food prep are to be removed when leaving building, taking out trash etc.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in pre portioned containers 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.
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01/10/2013 | Routine | |
Facility is clean and organized. Temperatures on make table are all good since discontinuing individual serving containers.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the glass front drink cooler
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the glass front self service drink refrigerator was ajar and temperatures ranged from 42 to 45 degrees F
Correction: Provide a self closing mechanism so that door will shut automatically after customer use.
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10/12/2011 | Routine | |
Restaurant representatives - add corrected or new information about Subway #19830, 3940 Valley Gateway Boulevard Space B-4, Roanoke, VA 24012 »