Ferry Farm Subway Inc., 125 Washington Square Plaza, Fredericksburg, VA 22405 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Ferry Farm Subway Inc.
Address: 125 Washington Square Plaza, Fredericksburg, VA 22405
Type: Fast Food Restaurant
Phone: 540 373-5383
Total inspections: 3
Last inspection: 04/28/2015
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Inspection findings

Inspection date

Type
Observed/Discussed with Person in Charge:
1) Facility opening, 3 compartment sink not set up.
2) Very good holding temperatures, date marking procedures.
3) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		04/28/2015Routine
WCB - 200 ppm quaternary ammonium
3-compartment sink - 200 ppm quaternary ammonium
Observed delivery. Temperatures taken were good. Milk - 38'F.
Facility is very clean and well organized.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Hotdogs - 112'F hot holding at improper temperatures on hot dog roller. PIC adjusted temperature of machine.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/25/2014Routine
Sanitizer: Quaternary Ammonia: Wiping Bucket @ 400ppm, Three Compartment Sink @ 400ppm
Discussed With Person in Charge:
1. Employee Health
2. Thawing foods
3. Setting up temporary hand washing station to provide hot water at hand washing station until sinks can be repaired.
Requested repair invoice for hand washing sinks when repaired so they can be placed in file.
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints. Employee put on Hair Restraint.
    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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The tomato slicer and lettuce slicer. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized.
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at kitchen and prep line area were measured at a temperature less than 100°F. Observed both hand sinks in the kitchen and the prep line area measuring less than 85'F when tested.
    Correction: Make necessary adjustments to valves and lines serving the hand sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
03/05/2013Routine

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