- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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10/09/2015 | Routine | |
No violation noted during this evaluation. | 04/08/2015 | Risk Factor | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the True refrigerator..
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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10/03/2014 | Routine | |
No violation noted during this evaluation. | 04/09/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna and salami cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was discarded.
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10/07/2013 | Routine | |
No violation noted during this evaluation. | 06/07/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak and 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.
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02/08/2013 | Risk Factor | |
No violation noted during this evaluation. | 02/01/2012 | Risk Factor Assessment | |
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