Maintain the corrected items as corrected. Discussed 810 cooling methods for correction (tuna salad).
- Critical: Employee Health* (corrected on site)
Observation: The manager was not able to describe the employee health policy.
Correction: Train all staff on the employee health policy - corrected during inspection - EHS trained new General Manager on the employee health flowcharts
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers.
Correction: Instruct staff to drink from closed containers such as a cup with a lid and straw.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: There is a piece of equipment stored in the rear hand sink.
Correction: Remove the item blocking the sink and maintain access at all times.
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12/09/2015 | Routine | |
Maintain the corrected item as corrected. Correct the remaining item within 24 hours. Provide specification sheets for walk in cooler and freezer - one week.
- Critical: Cooling* (repeated violation)
Observation: Tomatoes improperly cooling.
Correction: Cool potentially hazardous foods prepared from ingredients that are pre-chilled or ambient temperature to 41°F or below within 4 hours. Note: food spread into thinner portions during inspections.
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04/01/2015 | Follow-up | |
Correct the above items today. Note: new walk in cooler and freezer installed since last inspection -> provide specification sheets to EHS and provide spec sheets to LCHD prior to purchasing new equipment. New walk in cooler observed running at 39°F, 43°F, 46°F. Facility overall clean and well organized.
- Critical: Cooling*
Observation: Tomatoes improperly cooling.
Correction: Cool potentially hazardous foods prepared from ingredients that are pre-chilled or ambient temperature to 41°F or below within 4 hours. Note: food spread into thinner portions during inspections.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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03/25/2015 | Routine | |
Correct the remaining item today. Please monitor one step cooling (tuna salad). Observed the interior ceiling of the top microwave in poor condition - repair/replace within 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the front of the right prep cooler cold holding at improper temperatures.
Correction:
Cold hold potentially hazardous food at 41°F or below.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored above sanitized equipment.
Correction: Store chemicals below and away from food and clean equipment.
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03/24/2014 | Risk Factor | |
Both items corrected on the spot. Very good date marking observed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee food on prep table in close proximity to customer food.
Correction: Instruct food service workers to eat only in designated areas such as the dining room or an area away from customer food and clean items.
- Critical: Cooling* (corrected on site)
Observation: Improperly cooled foods - one step cooling.
Correction: Cool foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours.
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07/23/2013 | Risk Factor | |
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