Violations discussed for correction
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in cabinet under the sink
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Light Bulbs Protective Shielding
Observation: Light bulb in front serving area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
10/14/2015 | Routine | |
Observation discussed and corrected with manager. New Permit Issued.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the undercounter refrigerator was not properly located.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit (the front of the unit) to properly represent the ambient air temperature.
|
06/09/2015 | Routine | |
No violations. Establishment is in very good sanitary condition at time of visit!
No violation noted during this evaluation. | 03/09/2015 | Routine | |
Observation discussed & corrected with manager. Kitchen is in good sanitary condition.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide QUAT at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
10/07/2014 | Routine | |
Violations discussed and corrected with managers. Kitchen appears very clean. Employee Health Policy is posted on the Employee's Information board.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drink 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.
- Prohibitions (corrected on site)
Observation: Clean silicone cookie baking sheets were found stored on the faucet arm at the 3x sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
|
05/30/2014 | Routine | |
Violation discussed and corrected with person=in=charge.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
|
02/12/2014 | Routine | |
Observation discussed and corrected with manager.
- Mops - Drying Mops (corrected on site)
Observation: Mop at mop rack is touching floor due to mopholder not being able to support weight of the mophead when it is wet.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
09/18/2013 | Routine | |
New Permit Issued. New ownership
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor noted in need of some cleaning in back area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
05/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway #1968 (01-1300), 665 Newtown Road #105, Virginia Beach, VA 23462 »