New York Subs, 32 Market Square Se, Roanoke, VA 24011 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: New York Subs
Address: 32 Market Square Se, Roanoke, VA 24011
Type: Carry Out Food Service Only
Phone: 540 904-2771
Total inspections: 8
Last inspection: 10/19/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/19/2015Routine
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
10/15/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw chicken (50°F), Salami (50°F) in freezer 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.
03/28/2014Routine
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food (bag of onions) 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 - Cold Holding* (corrected on site) (repeated violation)
    Observation: FOOD in the sandwich prep unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Owner stated that food in this unit was frozen this morning and he adjusted the unit to be warmer. Adjusted again to be colder during inspection.
08/30/2013Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    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.
  • Food Storage - Clean and Dry Location (corrected on site)
    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 - Cold Holding*
    Observation: Turkey and chicken in the top prep unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: The temperature measuring device in the prep unit was not properly located in the warmest part of the unit.
    Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Facility is washing and rinsing dishes only and not sanitizing in the three compartment sink. There is no stopper for the sanitizing sink bowl.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 to 200 parts per million. Provide stoppers for all three compartments of the sink.
02/04/2013Routine
Copy of Certificate of Completion received. Beach and test strips have been provided as well as soap and paper towels. Tip sensitive thermometer also provided. Unit that was supposed to be a freezer is actually a refrigerator. Freezer will be brought in today to replace refrigerator unit. Make sure freezer can hold food frozen before food is placed in this unit. Call me when freezer is in place and working properly.
No violation noted during this evaluation.		11/14/2011Follow-up
Prep unit temperature turned down during inspection.
Install paper towel and soap dispensers at hand sinks
Supply sanitizer and test strips.
Supply metal stem thermometer that is tip sensitive
Copy of certificate of completion (copy seen during inspection)
Issue permit.
No violation noted during this evaluation.		11/10/2011Routine
After discussion with the owner, the following still need to be done: Provide thermometers for the 2 refrigerators (should run around 36-37 F), provide storage shelves above the 3-compartment sink, in the back next to the 2-door refrigerator and underneath both counter areas up front. Provide a prep table with a shelf on wheels for cutting fries. Make sure meat slicer and potato slicer are in place. Need copy of the certificate of completion. We will do a re-inspection when everything is in place and refrigerators are holding proper temperature.
No violation noted during this evaluation.		11/09/2011Pre-Opening

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