Subway - Hull, 9919 Hull Street Rd, North Chesterfield, VA 23236 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway - Hull
Address: 9919 Hull Street Rd, North Chesterfield, VA 23236
Type: Fast Food Restaurant
Phone: 804 276-4367
Total inspections: 7
Last inspection: 10/21/2015
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Inspection findings

Inspection date

Type
Hand sinks are for hand washing only. Nothing should be dumped out in a hand sink.
Make sure the hose at the mop sink is always stored with the end held above the flood rim to maintain an air gap.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the kitchen is being used as a dump station. Observed employee emptying a sanitizer bucket in the hand sink.
    Correction: The handwash facility identified above is to be used for washing hands only
10/21/2015Routine
Notes:
Old food permit on the wall must be updated with a new one.
Provide additional training for employees on hot/cold holding temperatures and equipment requirements. Youth Activity training classes flyer provided.
All violations must be corrected within 30 days.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employee was not aware of cold holding temperature requirements.
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk cold holding at improper temperatures in the glass reach-in cooler.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: True glass front cooler found at 52 F internal temperature.
    Correction: Repair/adjust the reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
03/23/2015Routine
NOTES:
* Violations corrected at the time of inspection.
* Form 1-B given to PIC.
* Observed good hand-washing practices, calibrated food thermometer, sanitizer concentration, sanitizer test kit, and verified employee health policy with employees.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Food preparation staff observed drinking from an uncovered containers in the food preparation area(dish area and prep area).
    Correction: RELOCATED & COVERED. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Plastic food containers observed wet stacked in prep area after sanitizing.
    Correction: RELOCATED. Allow for adequate air drying of food contact surfaces to prevent potential cross-contamination and bacterial growth.
08/18/2014Routine
Notes:
Maintenance personal is aware of the water heater situation and supposed to come and repair it today. If unable to repair heater today, facility must find a way to heat water for dish washing.
  • Critical: Water Capacity*
    Observation: Water heater found in condition of disrepair.
    Correction: Ensure that water heater is turned on and set at proper operating temperature.
02/12/2014Routine
There are no violations noted during inspection.
Sanitizing solution tested correctly at 200 ppm.
Clean and organized facility.
No violation noted during this evaluation.		08/19/2013Routine
Non-critical violation must be corrected within 30 days.
Notes:
Do not dump anything in hand sink! Hand sink for washing hands ONLY.
Maintenance call was placed to get plumbing connections repaired.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced roast beef, steak, chicken strips, sliced turkey and ham upper layers cold holding at improper temperatures. Upper layers of food items voluntarily discarded.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not overload containers.
  • Plumbing System Maintained in Good Repair
    Observation: One of the hoses connected to soda machine and coming out of wall next to walk-in freezer is leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
04/23/2013Routine
Maintenance call was placed to get sanitizer dispenser adjusted.
Non-critical violation must be corrected within 30 days.
Notes:
Suggested to keep containers with portioned chicken strips and steak covered at all times to keep cold holding temperature below 41 F.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Sanitizer dispenser is not dispensing sanitizer at the proper concentration.
    Correction: Adjust/replace dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
12/19/2012Routine

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