Subway # 404, 101 Railroad Ave, Wise, VA 24293 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway # 404
Address: 101 Railroad Ave, Wise, VA 24293
Type: Fast Food Restaurant
Phone: 276 328-6923
Total inspections: 6
Last inspection: 12/12/2015
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Inspection findings

Inspection date

Type
Discussed cleaning and sanitizing. The employee knew where to look for the answers that she didn't know, but the writing on the sign at the three compartment sink was too small. Provided a sign with a larger front that explains the concentration, temperature, contact time, and frequency of sanitizing.
Discussed temperature control. The food on the sandwich line was in good shape, just remember the pans have a cool line about an inch below the rim, if food is above this rim then it not be under proper cold holding.
Good frequency of handwashing, but the time of scrubbing was less than 10 seconds at times. Good prevention of barehand contact observed.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 10-15 seconds and thoroughly rinsing with clean water. The entire process should be at least 20 seconds.
12/12/2015Risk Factor
Good handwashing and prevention of barehand contact observed.
Discussed cleaning and sanitizing of knives, these are cleaned and sanitized every 3 hours. Also the bowl and chopper for salads are washed and sanitized each time.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Drink station counter. Gasket for roper refrigerator.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
06/05/2015Routine
No violations observed.
Observed good handwashing and glove use.
Cold and hot holding very good.
Sanitizer in 3 compartment sink 200 parts per million quaternary ammonium compound.
No violation noted during this evaluation.		12/09/2014Risk Factor
Continue to monitor the holding temperatures in the Roper refrigerator. There is now a thermometer in the unit.
Discussed holding temperatures, (hot and cold) with manager. Also explained the procedure for calibrating your metal stem thermometers. To calibrate, place probe in ice water. The temperature on the dial should stabalize at 32 degrees. If it doesn't, turn the dial on the underside of the probe to 32 while the stem remains in the ice water.
Handout given to employees to remind them of hot and cold holding requirements.
  • Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
    Observation: The person in charge failed to identify the required cold holding temperature of potentially hazardous foods.
    Correction: The requirement for cold holding of potentially hazardous foods is 41 degrees F. or below.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Potentially hazardous foods in the white Roper refrigerator holding at improper temperatures.
    Correction: Unit setting was on "1", which is the warmest setting for the unit.Unit was turned down, and had dropped to from 46 to 43 in 15 minutes.
06/18/2014Routine
Good frequency of handwashing and when to wash hands, but the scrubbing time was less than 10 seconds.
Good prevention of barehand contact.
Person in charge was able to explain the steps of proper washing, rinsing, and sanitizing. But did not know how often this must be done for in use utensils(every 4 hours), the concentration(150-400 ppm), or the contact time for the sanitizer(60 seconds).
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Correction: Ensure the person in charge and all employees are aware of the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. These must be washed, rinsed, and sanitized every four hours. The contact time for your sanitizer is 60 seconds. The sanitizer must be at the right concentration, use test strips to assure it is at the right concentration. The concentration is suppose to be 150 to 400 PPM for the sanitizer used in your facility.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for 10 to 15 seconds and thoroughly rinsing with clean water. The entire procedure should be 20 seconds.
12/18/2013Risk Factor
Front condenser/fan blowing out 48°F and the rear condenser/fan blowing out at 38°F.
Moved food to colder section.
All other units working properly
Good handwashing and prevention of barehand contact.
No open previous observations.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Moved food from the front portion to the back portion of the walk-in. 10 degree temperature difference.
05/22/2013Risk Factor

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