Observed food handler cards, employee health policy, and temperature charts. Permit not observed displayed in public view. Facility is very well maintained and very clean. Excellent inspection, great job!
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of various cleaning and sanitizing chemicals were observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/17/2015 | Routine | |
Observed temperature charts, employee health policy, and food handler cards. Restrooms observed well maintained and stocked. Employee observed registered for additional CFM for facility. CFM certificate and health department permit needs to be displayed in public view.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Meatballs observed hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the shelving units are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed cardboard used as shelf liners.
Correction: Remove the cardboard to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The automatic sanitizer dispensing equipment was observed in a state of disrepair and damaged.
Correction: Repair the automatic sanitizing dispensing unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Until repaired, manually add sanitizer to buckets and basin at proper concentrations.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms 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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03/20/2015 | Routine | |
CFM not available during inspection. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 09/11/2014 | Follow-up | |
Additional CFM needed- provide confirmation upon follow up. Observed employee health policy and food handler cards. Not approved for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep Unit to the left was observed in a state of disrepair and damaged. The right side of the unit is not maintaining proper food temperatures.
Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide sanitizer at proper concentration of QAC and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops and brooms 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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09/05/2014 | Routine | |
CFM Certificate expired- manager has already registered for re-cert class. Provided new employee health policy, 2014 food handler class schedule, and effective changes to 2013 FDA Food Code. Did not observe food handler cards.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops and brooms 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.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed sanitizer concentration >400 ppm.
Correction: Utilize the sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Maintain sanitizer levels at approximately 200 ppm.
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02/26/2014 | Routine | |
Provided CFM with Food Handler's Class schedule and Employee Health policy. Observed accurate and valid temperature logs. Observed well maintained and clean restrooms. Observed clean and well maintained equipment. CFM will submit Subway's Food Safety Program Training program for new employees to EHS. Approved for Permit. Authorized to operate.
- Food - Miscellaneous Sources of Contamination
Observation: Observed paint brushes and caulking gun in the facility.
Correction: Protect food and food contact surfaces from miscellaneous sources of contamination.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatula to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were found stacked 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: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located beside the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the waste receptable preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the soda syrup noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops and brooms 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Sanitizer bucket was observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Sanitizer bucket must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage
Observation: Personal items were observed stored in such a way that they could potentially contaminate food items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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08/12/2013 | Routine | |
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