Permit Issued.
- Lighting, Intensity (repeated violation)
Observation: Observed light intensity <3 ft. candles in the walk-in cooler.
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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08/26/2015 | Follow-up | |
Data logger put in walk-in cooler. Products delivered this morning are ok to serve but the extra must be put in another stores walk-in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the TCS foods (ham, turkey, egg etc.) at temperatures of 45°F in the walk-in cooler. These items had been at this temperature since the inspection the previous day. No repair was done on the walk-in cooler.
Correction: Products were discarded.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: No thermometer in the small refrigerated unit.
Correction: Provide an accurate thermometer.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. This is a dumpster used for 3 restaurants. Subway wrappers were observed on the ground along with other trash.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Observed light intensity <3 ft. candles in the walk-in cooler.
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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08/20/2015 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed meatballs at 116-126°F after being reheated after the lunch rush.
Correction: Reheated however temperature was not taken and when checked by EHS the temperature still was under 135°F. After the second time in the microwave the temperature was above 135°. Use thermometer to make sure the food is at proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the TCS foods (ham, turkey, egg etc.) at temperatures of 53-55°F in the small prep unit. Also, milk and other TCS foods in the walk-in cooler were 43-44°F.
Correction: Product was pulled. Both the small unit and the walk-in cooler must be repaired.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No thermometer in the small refrigerated unit.
Correction: Provide an accurate thermometer.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. This is a dumpster used for 3 restaurants. Subway wrappers were observed on the ground along with other trash.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Observed light intensity <3 ft. candles in the walk-in cooler.
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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08/19/2015 | Routine | |
Strong sewer odor in the back around 3 compartment sink. I noticed that the grease interceptor has been removed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handle money and credit cards and not wash hands before putting on gloves.
Correction: Hands must be washed after contamination before putting on gloves. Discussed with PIC.
- Hand Drying Provision (corrected on site)
Observation: No hand towels at hand sink behind the sandwich line
Correction: Provided.
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02/18/2015 | Risk Factor | |
No risk factor violations observed. Gloves worn. 3 compartment sink - Quat sanitizer - test kit (ok).
No violation noted during this evaluation. | 08/12/2014 | Routine | |
No risk factor violations observed. Gloves worn. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
Gloves worn. Annual inspection for permit. 3 compartment sink - 200+ ppm (reset), Quat sanitizer/test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found egg product and sliced turkey in cold hold at 64 degrees and 52 degrees.
Correction: All cold hold to be 41 degrees or less. Products were extracted from service and discarded. Cold hold unit was reset for lower temperature.
- Temperature Measuring Devices
Observation: Found cold hold unit had no thermometer so temperature could be monitored.
Correction: All cold units to have thermometer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found 3 compartment sink had Quat sanitizer below 50 ppm.
Correction: Sanitizer solution for food contact surfaces is to be 200+ or more for proper sanitizing. Sink was emptied and reset.
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08/22/2013 | Routine | |
No risk factor violations observed. Gloves worn, hands washed. 3 compartment sink - 200+ ppm/test kit (ok).
No violation noted during this evaluation. | 07/18/2013 | Risk Factor | |
Gloves used. 3 compartment sink - Quat sanitizer - 200+ ppm/test kit (ok)
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Found meatballs and sauce not reheated to proper holding temperature prior to placing on hot unit.
Correction: All reheat foods to be at least 140 degrees prior to transfer to hot holding unit (product was reheated to 170 degrees).
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01/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Subway #25657, 1090 Virginia Center Parkway Ste 105, Glen Allen, VA 23059 »