- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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12/14/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: employees smoking in back of kitchen
Correction: smoking is not allowed in kitchen area and only in approved designated smoking areas.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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07/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several TCS foods observed to be out of temperature in the cold holding unit sub prep area.
Correction: All TCS foods must be maintained at 41 degrees or below, or time must be used as a public health control. Reviewed time as a public health control handout with manager.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: No hand sink in the rear prep and dishwashing area.
Correction: As per regulation a readily accessible handwashing sink must be provided for employees in areas in which food preparation, food dispensing, and warewashing occurs to prevent cross contamination via employees hands between ready-to-eat foods and dirty dishes.
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04/30/2015 | Follow-up | |
Need to see correct documentation of time being used as a health control measure. Gave time/temp log. Will follow up in two weeks to see if maintaining temperatures or using log for time. Owner asked for a month to allow time to install new hand sink in back area where food prep and dishwashing occurs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several TCS foods observed to be out of temperature in the cold holding unit sub prep area.
Correction: All TCS foods must be maintained at 41 degrees or below, or time must be used as a public health control. Reviewed time as a public health control handout with manager.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: No hand sink in the rear prep and dishwashing area.
Correction: As per regulation a readily accessible handwashing sink must be provided for employees in areas in which food preparation, food dispensing, and warewashing occurs to prevent cross contamination via employees hands between ready-to-eat foods and dirty dishes.
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03/24/2015 | Follow-up | |
Ceiling tiles in prep area were missing at time of inspection and in need of repair. Will verify repair during follow-up inspection. Decision must be made on installation of new hand washing sink at time of follow-up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several TCS foods observed to be out of temperature in the cold holding unit sub prep area.
Correction: All TCS foods must be maintained at 41 degrees or below, or time must be used as a public health control. Reviewed time as a public health control handout with manager.
- Critical: Handwashing Lavatory*
Observation: No hand sink in the rear prep and dishwashing area.
Correction: As per regulation a readily accessible handwashing sink must be provided for employees in areas in which food preparation, food dispensing, and warewashing occurs to prevent cross contamination via employees hands between ready-to-eat foods and dirty dishes.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee observed washing hands in three-compartment sink.
Correction: Advise employees to wash hands at designated handsink only, and never at the three-compartment sink.
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03/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, steak @ 60°F, ham @ 57°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the front counter reach-in 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.
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08/06/2014 | Routine | |
Overall the facility was well maintained. Good date marking, glove usage, handwashing observed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (>400 ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature (116 degrees F).
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/31/2013 | Routine | |
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