All critical violations were discussed and corrected during inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/05/2016 | Routine | |
There were no critical violations during time of inspection. Permit issued.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the low boy unit.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored in the storage area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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10/26/2015 | Routine | |
Restaurant in good sanitary condition!
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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07/07/2015 | Routine | |
All violations were discussed and corrected during inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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03/24/2015 | Routine | |
Restaurant in very good sanitary condition!
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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09/15/2014 | Routine | |
No violations - establishment observed in sanitary condition!
No violation noted during this evaluation. | 05/20/2014 | Routine | |
No violations - observed facility in great sanitary condition!
No violation noted during this evaluation. | 01/21/2014 | Routine | |
No violations! Observed facility in very good sanitary condition! Employee health policy given to manager to have posted and individual sheets to be signed by each employee concerning health status.
No violation noted during this evaluation. | 09/23/2013 | Routine | |
Violation discussed with PIC. A Certified Food Manager must be present at all times. Note: Certified Food Manager's certificate expires in September, be sure to sign up for the re-certification class.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. A Certified Food Manager must be present at all times of operation.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
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05/13/2013 | Routine | |
Discussed observations with PIC. Violation corrected during inspection. Clean and sanitary establishment!
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway (01-6034), 208 North Birdneck Road #103, Virginia Beach, VA 23451 »