Unsinkable Subs, LLC, 13771 - 39 Warwick Blvd, Newport News, VA - Restaurant inspection findings and violations

September 02, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) shredded steak stored in the refrigeration walk-in unit was not properly dated for disposition.
  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 41F 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.
• 3180 - Dust, grime and residue accumulated on walls, ceiling and attached cables/cords and equipment.
  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 in order to prevent continued/further accumulations and build-ups.

March 06, 2009 (Routine)

September 03, 2008 (Routine)

• 0220 - Critical Food handler were eating in the main kitchen space where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1580 - Repeat The cutting board attached to the make unit was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the tops of the food service equipment (e.g. ovens, pizza dough press etc.) had accumulations of grime, dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 06, 2008 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) tuna salad and other containerized rood items in the refrigeration unit were not properly dated for disposition.
  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 41F 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.
• 1580 - The cutting board attached to make unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting tip of can opener had encrusted build-up of sticky food residue.
  Clean and sanitize these surfaces routinely to prevent cross contamination.

September 06, 2007 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1320 - There was no temperature measuring device located in the chest freezer.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer (meat holder) arm.
  Clean and sanitize this piece of equipment prior to next use to prevent contamination of fresh product.
• 1770 C - Observed accumulations of food spatters and sticky residue on the following nonfood-food contact surfaces: External surface of the door of the microwave oven staged (on the shelf) below the meat slicer.
  Clean to eliminate pests attractants and to prevent further accumulations.
• 3180 - (1) Wall area above the meat slicer and the three compartment sink had food spatters and residue. (2) Dried blood and residue on the floor beneath the rack/shelves in the walk-in cooler.
  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.

March 07, 2007 (Routine)

September 06, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the walk-in cooler.
  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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: The internal surface of the microwave oven and the staging plate.
  Clean and sanitize to prevent further accumulation and spoilage of fresh procuct.

March 09, 2006 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Internal surface of the microwave oven.
  Clean and sanitize as necessary to prevent cross contamination.
• 3170 - Vent hole in ceiling not covered/screened.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 09, 2005 (Routine)

• 1770 B - Observed accumulations of food residue,encrusted grease deposits or other soil on the following food contact surfaces: can opener blade
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the pizza catch trays has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Ceiling vents has accumulations of grease, grime,dust
  Maintain clean

March 07, 2005 (Routine)

• 1800 - The nonfood contact surface of the pizza caught trays has accumulations of food debris,grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Ceiling vent has accumulations of grease,grime
  Maintain clean

September 16, 2004 (Routine)

• 3180 - Repeat Kitchen ceiling vents have accumulation of grease, dust and other soil
  Maintain clean
• 1770 B - Ice maker has accumulation of mold and other soil
  Clean and sanitize surfaces
• 2640 - The refuse container located outside the establishment has rust holes at bottom and sides.
  Replace the outside refuse container

March 15, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the glass door unit.
  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.
• 3340 - Critical Containers of spray cleaner and cigarette lighters are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items, Correction at inspection containers moved from shelf.
• 3180 - Repeat Ceiling and walls in kitchen in need of cleaning.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside microwave, ice machine
  Maintain nonfood-contact surfaces of equipment clean.

September 08, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 3180 - Ceiling vents in need of cleaning.
  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.

January 07, 2003 (Critical Procedures)

• 1770 - Observed accumulations of food debris on the food contact surfaces of pizza oven.
  Clean and sanitize these surfaces for food contact.
• 3180 - Accumulation of greasy dust on ceiling vents.
  Ceilings must be cleaned as often as necessary to keep them clean. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.