Subway (Bj's), 3985 Plank Road, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway (BJ's)
Address: 3985 Plank Road, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 540 379-4403
Total inspections: 5
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type
The above observations and the following were discussed with the person in charge:
-Ensure beard guards are worn during any food preparations.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The meatballs, chicken/dumplings soup and broccoli/cheese soups classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. The meatballs measured at 116'F, soups measured at 63'F and 58'F. The PIC stated they are reheated in the microwave to 165'F (per company policy) and placed into hot holding. PIC placed the items back into the microwave and reheated to over 165'F during the inspection.
    Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
  • Employee Accommodations, Designated Areas
    Observation: Observed an employees purse and bag stored on a rack used to hold sauces in the back of the kitchen.
    Correction: Ensure employees belongings are stored away from food, equipment and single-service and single-use articles to protect them from contamination
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored on the rim of the 3 compartment sink facing the clean equipment on the drain board.
    Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
02/09/2016Routine
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Temperature of water in sanitizer basin.
The person in charge was very knowledgeable regarding holding and reheating temperatures, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils (such as knives) are washed, rinsed and sanitized or changed out once every shift. Shifts are 6 hours long. Discussed washing and sanitizing or changing out in use utensils at least once every 4 hours with the PIC.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Wash, rinse and sanitize or change out all in use utensils at least once every 4 hours.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors by the soda boxes and under the dry storage shelves holding onions noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
02/24/2015Routine
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2-3 hours.
-Provide a thermometer for the walk in cooler.
-Quaternary ammonia sanitizer in the 3 compartment sink measured at 200 ppm.
Ensure the cutting boards along the prep line are being cleaned and sanitized any time water from the ceiling has leaked on them. PIC contacted the repair company during the inspection to repair the ceiling.
The PIC was knowledgeable regarding food safety and employee health, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
  • Physical Facilities in Good Repair
    Observation: The ceiling in the facility is not maintained in good repair. Observed a leak in the ceiling over the food prep area during the inspection. Repair company has been contacted.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/05/2014Routine
Training conducted for EHA.
No violation noted during this evaluation.		02/05/2013Training
Discussed with PIC:
-The employee health policy was observed.
-The quaternary ammonium sanitizer in the sanitizer bucket and the three compartment sink measured at 200 ppm.
Facility observed to be very clean and well maintained, great job by all staff members!
Food sources approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
  • Food Storage - Clean and Dry Location
    Observation: Bread was stored in a location where it is subject to splash, dust or other contamination. Bread was stored on the bread rack without being covered.
    Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Potato soup observed to be hot holding at improper temperatures. Potato soup hot holding at 114'F. PIC discarded during inspection.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
02/05/2013Routine

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