Noted observations and corrective actions were discussed with the person in charge. The NOAV process was also discussed with the person in charge.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (preparing a sandwich).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara and meatballs are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, turkey, cheese, and steaks are 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: There is no policy in place for properly dating ready-to-eat (RTE) foods for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: There is no policy in place for properly dating prepared ready-to-eat (RTE) foods for disposition.
Correction: 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 41°F 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with the following potentially hazardous foods: pizza
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine (Cl) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The sandwich prep unit was observed in a state of disrepair and damaged.
Correction: Repair the sandwich 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 sandwich prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Sinks, Use Limitation
Observation: The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine (Cl) chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, and other kitchen equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front of the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the faucet of the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front of the kitchen.
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
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present at each toilet.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Physical Facilities in Good Repair
Observation: Walls are not maintained in good repair and the entry door to the kitchen is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings in the kitchen 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects/roaches/flies were found in the control device(s).
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Rodent Bait Stations/Pesticides* (corrected on site)
Observation: Rodent bait station is not covered and tamper-resistant.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
- Personal Care Items - Storage
Observation: Shoes (sandals) stored in such a way that could contaminate bread in the to-go-container area of the kitchen
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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12/14/2015 | Routine | |
Employees are reminded to ensure that TCS foods stored inside refrigeration units are not overstocked and temperatures are maintained at proper cold holding temperatures, as required. A permit was issued.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigeration units
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings in the kitchen 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.
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05/27/2015 | Follow-up | |
Noted observations and corrective actions were discussed with the person in charge.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is eating in areas where he or she may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and butter are 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed ham and cheese in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (pizza).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigeration units
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings in the kitchen 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.
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05/21/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bulk seasoning containers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/13/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: meatballs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatenary ammonuim test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach-in refrigerators has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the pizza prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the grill area.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: walls in the food prep 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.
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09/11/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Tuna stored in metal can,The food contact surface of the tuna can is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Store food in container that prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stand mixer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over prep table in the kitchen, and over ice machine where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall behind stand mixer 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.
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11/06/2013 | Routine | |
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach-in refrigerators has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the grill area.
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
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04/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Little Jimmy's Subs, Pizza, And Pho, 24 Newmarket Square, Newport News, VA 23605 »