Jerry's Subs & Pizza - Inspection Report

Inspection Information:


Facility Type:Fast Food Restaurant
Inspection type:Routine
Inspection date:November 05, 2012
Number of critical violations:3
Number of non-critical violations:  9

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
2-401.11(A)  Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
2-301.15  Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
ALL food employees shall wash their hands in ONLY a designated handsink.
5-205.11(A)  Corrected During Inspection Repeat The handwashing facility located at the back food prep area is blocked, preventing access by employees for easy handwashing.
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
3-501.16(A)(1)  Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: meat ball marinara 134F, french fries 70F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
3-501.17  Corrected During Inspection Critical The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: sliced tomatoes, shredded cheese
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
4-302.12(A)   The certified food manager could not provide a working food temperature measuring device
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
6-202.13(B)(1)-(2)  Corrected During Inspection Insect control device is located over food storage area where dead insects may be impelled or fall.
Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
3-305.11(A)(3)  Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor.
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
4-601.11(B)   Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: gaskets in all prep coolers
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
5-501.115   Trash and litter were observed adjacent to the refuse container outside the facility.
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
6-501.12(A)   Observed that the walls of food prep area is in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
6-501.110(B)  Corrected During Inspection Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.

Comments:


Today’s inspection was to conduct a routine assessment inspection. EHS provided additional training, handouts, and/or written instructions on: glove usage Water Heater: State GTS505NI, KW 15 Soda machine is leaking and catch basin is stored under the table. FOR MORE INFORMATION: If you have any questions or concerns, please call 703-246-2444. Thank you.