Subway # 448, 108 Front Expy., Coeburn, VA 24230 - Fast Food Restaurant inspection findings and violations
Business Info
Restaurant: Subway # 448
Address: 108 Front Expy., Coeburn, VA 24230
Type: Fast Food Restaurant
Phone: 276 395-3065
Total inspections: 7
Last inspection: 12/10/2015
Address: 108 Front Expy., Coeburn, VA 24230
Type: Fast Food Restaurant
Phone: 276 395-3065
Total inspections: 7
Last inspection: 12/10/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| True refrigerator now holding in the low 30's. No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
| No other violations observed. The temperature controlled for safety (TCS) foods in the True refrigerator were prepped and placed in the unit just prior to my inspection. All of the TCS foods in the unit were moved to the walk in refrigerator. The ham and turkey that was out of temperature on the make table had been in the True refrigerator. These items were beginning to get cold, but there was most likely too much of each product in each container to timely reach 41 degrees. The amout of each food was reduced to about half. Follow up to be done on or around Wednesday of this week to check the True refrigerator. Note: Received a phone call on 12-3-15 from Subway manager Sherry Strong. She said that yesterday her refrigeration maintenance person replaced the thermostat in the True refrigerator, but the temperature inside the unit this morning was 48 degrees. She said she would call me when the unit has been repaired or replaced. Prepped foods are still being held in the walk in refrigerator.
|
11/30/2015 | Routine | |
| No violations observed. No violation noted during this evaluation. | 06/02/2015 | Risk Factor | |
| Facility in great shape. Observed very good hand washing and personal hygiene. Excellent date marking also observed.No hazards noted today. Heavy evening rush at time of visit and was handled very well, food safety was not compromised. No violation noted during this evaluation. | 12/08/2014 | Risk Factor | |
Sherrie Strong the person in charge, is certified food manager. Ms. Strong properly answered all food safety and reportable disease questions. She is an extremely knowledgeable and capable manager, good job. Facility in very good shape today.
|
05/29/2014 | Routine | |
| A person in charge must be designated at all times. The employee with the most experience stepped up to answer questions and discuss any observations. Discussed cleaning and sanitizing. The knives and thermometer probes must be washed, rinsed, and sanitized before use and every 4 hours of continuous use. Discussed using a bucket of sanitizer with wiping cloths to wipe them in between uses. Also use the wiping cloths to wipe down handles and other surfaces that are constantly touched, when time allows. The employee knew symptoms that employees should not work with, but was not aware of the diseases that they would have to report to their manager if they were diagnosed with them. Discussed with employees. The employee was knowlegable with their duties and was about to do a temperature check. Clarified that the sanitizer used must be at a concentration of 150 to 400 ppm. Employee was aware of the 60 second contact time. Employee answered all temperature questions correctly.
|
11/23/2013 | Risk Factor | |
| Good handwashing observed. The handsink in the back was briefly blocked when the truck arrived and was being put up. Remember that this handsink must be available for handwashing at all times, even though the front handsink is the one that is used most of the time. Overall the facility is well maintained.
|
05/31/2013 | Routine |
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