Pound Subway, 8102 Main St., Pound, VA 24279 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Pound Subway
Address: 8102 Main St., Pound, VA 24279
Type: Fast Food Restaurant
Phone: 276 523-2662
Total inspections: 9
Last inspection: 03/16/2016
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Inspection findings

Inspection date

Type
Facility in very good shape, well maintained. Went over the allergen hand-out with staff. Discussed the allergens and procedures to follow when dealing with customers with known allergies.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen, corrected.
    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
03/16/2016Routine
Refrigerator has been fixed and is properly cold holding food.
No violation noted during this evaluation.		10/05/2015Follow-up
Discussed allergens. Peanuts, treenuts, fish, eggs, soy, wheat, and dairy products used. Be mindful of allergens such as when cutting a sandwich with tuna and if a customer states they have an allergen change gloves/wash hands and use separate equipment when making their food.
Good handwashing observed. Quick action on the cold holding and hot holding issues observed.
The under counter refrigerator has failed before. This unit may need to be replaced. Do not put food into this unit until it is replaced or repaired.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meat balls hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Meat balls reheated in microwave.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Food in under counter refrigerator cold holding at improper temperatures in undercounter refrigerator.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food moved to three door refrigerator
09/19/2015Risk Factor
Great handwashing observed by all employees. Good prevention of barehand contact observed.
Complying with boil water advisory.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to this condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
03/23/2015Routine
Under counter refr. unit now functioning satisfactorily, thank you.
No violation noted during this evaluation.		10/15/2014Follow-up
Good personal hygiene, hand washing and proper glove use observed. Facility well maintained.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The chicken strips, Teriyaki chicken strips, ham and tuna salad in under counter refr. at service cold holding at improper temperatures. The Items were 46Deg.F as was the refrigeration unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Foods relocated to the Norlake refr.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The under counter refr. at service line was observed in a state of disrepair, unit was not holding cold potentially hazardous foods at or below 41Deg.F. The unit was 46Deg.F. It appears the unit is frosted/iced over in rear cooling compartment.
    Correction: Repair the under counter refr. 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 under counter refr., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Do not use the under counter refr. until it is repaired and functioning properly ie-foods held at or below 41 Deg.F.
10/01/2014Routine
Observed very good hand washing procedure and frequency as well as proper glove use. Good personal hygiene observed as well. overall very good job.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device or it could not be seen located in the 4 door glass refr., Delfield freezer, Frigidaire freezer and the thermometer in the Kenmore freezer is broken.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
04/09/2014Routine
No other violations observed.
Observed good handwashing and glove use practices.
Demonstrated to pic how to check thermometer for accuracy.
Printouts left as reminders for hot, cold holding, and re-heating requirements.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge (pic) did not correctly state the required hot and cold holding temperature requirements of potentially hazardous foods.
    Correction: Proper hot and cold holding temperatures were gone over with pic, (hot holding is 135 deg. F. or above, cold holding 41 or below). Prrintouts were given to manager for posting as reminders to all employees.
10/09/2013Routine
No violations observed. Glove use and handwashing practices good. Keep a close check on the big glass door refrigerator in the back. Right now it is holding your foods exactly at 41, which is ok. But when summer hits, you may have problems with this unit. This unit actually has a history of periodic problems. Just monitor temperatures daily in this unit.
Quaternary ammonium compound sanitizer in 3 compartment sink at 400 parts per million. (good).
No violation noted during this evaluation.		04/16/2013Risk Factor

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