Firehouse Subs., 12515 Jefferson Ave, Newport News, VA 23602 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Firehouse Subs.
Address: 12515 Jefferson Ave, Newport News, VA 23602
Type: Fast Food Restaurant
Phone: 757 968-5880
Total inspections: 3
Last inspection: 09/15/2015
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Inspection findings

Inspection date

Type
Discussed employee health, cooling, and sanitizer maintenance. Monitor food temperatures while cold holding. Food handlers cards are due in 90 days. Certification in food management due in 90 days. Permit issued.
  • Critical: Cooling* (corrected on site)
    Observation: Meatballs were noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling deli meats and meatballs were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Deli meats and cheese were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Prep unit does not hold foods properly.
    Correction: Adjust or repair unit.
09/15/2015Routine
Foods were relocated from the Small Make Unit to a colder unit( a small quantity of sliced tomatoes will remain in the upper section of the Small Make Unit and will be discarded or used up in 4 hours). To check back on the operation of the Small Make Unit. All Foodhandlers should have their foodhandler's card with them or have them on site. Also, at least one person should have a Manager's Certificate in food sanitation. Food Permit will not be re-issued until payment for Food Permit Renewal is made/received. HM
  • Jewelry - Prohibition (corrected on site)
    Observation: Found Food Employee wearing jewelry (wrist band) on hand while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food.
  • Cooling, Heating, and Holding Capacities
    Observation: The Small Make unit was found operating at improper temperature. The lower section where sliced tomatoes were being stored ranged in temperature from 43 F to 50 F.
    Correction: Relocate all the potentially hazardous foods to a colder unit. Lower the temperature of the Small Make unit so that it can properly cold hold foods at less than 41 F.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand sinks in the Foodhandling areas.
    Correction: Ensure that all hand sinks used by foodhandlers are supplied with means for drying hands.
01/09/2014Routine
Permit expires at end of this month. Invoice was provided to management at time of inspection.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the front line hand wash sink.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
06/27/2013Routine

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