- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the drink cooler.
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.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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10/08/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan at dishwashing area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken,tuna salad, and teriyaki chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
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10/08/2014 | Routine | |
Cooler repaired and all PHFs at <41F in cooler and walk-in cooler No violation noted during this evaluation. | 04/22/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHFs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/17/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the milk cooler and drink cooler.
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.
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10/23/2013 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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04/15/2013 | Routine | |
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