Subway Restaurant, 1024 Centerbrooke Ln. A, Suffolk, VA 23434 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway Restaurant
Address: 1024 Centerbrooke Ln. A, Suffolk, VA 23434
Type: Fast Food Restaurant
Phone: 757 539-3079
Total inspections: 5
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. Four boxes observed on the floor next to the walkin freezer. Truck had arrived earlier that morning and all other items were located up off the floor where they should be.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the walkin cooler. Lighting is in place but is blocked by cabinet in the cooler, suggest installing a brighter light to compensate for the blockage.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
12/16/2015Routine
Inspection was completed during the breakfast hours. Facility was clean to sight and no signs of pest and rodent infestation. Person in charge (PIC) was knowledgeable about Employee Health and reporting instruction as well as temperatures relating to food borne illnesses. Good glove use and proper handwashing was observed. Facility utilizes a 3 vat sink and the PIC need to utilize test strips to ensure proper concentration for killing pathogens. Handwashing sinks were well stocked however, one in back area needs to be utilized as handwashing use only and needs maintenance. PIC states that temperature is used to monitor foods on serving line. Temps are checked in the morning and the afternoon. Also, two items on serving line temps were observed in the danger zone (prime rib @ 44F and sliced turkey @ 43F). PIC states items were pulled out at 5AM. PIC replaced items in reach in to reduce temps and replaced items for serving line. (within 4 hour rule).
  • Equipment - Cutting Surfaces
    Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. PIC states that the cutting board in question is the only one at the facility. Recommend not using the cutting board until it is replaced or resurfaced to prevent foodborne illnesses.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. The observed concentration at the 3-vat sink was 0ppm. When redone by the PIC it still read 0ppm. When looking into the situation the PIC is adding to much water to the solution. The manufactures recommendation is 150 to 400ppm.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Recommend utilizing the test strips available to test solution everytime it is made and through the day because it will break down over time. Too little concentration is not killing pathogens in preventing foodborne illnesses. Also, there is no sanitizing bucket with wiping cloths at prerp area for proper cleaning in between task and use.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station is being used as a possible dump station. Observed food debris i in handwashing sink in the back. The sink was dirty as well. The water was very slow to drain.
    Correction: The handwash facility identified above is to be used for washing hands only. Recommend licensed plumber to look at the plumbing issue. Also, ensure that only hadnwashing is being conducted a the handwashing sink to encourage handwasing and prevent cross contamination.
  • Refuse - Covering Receptacles
    Observation: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:
    1. Inside the food establishment if the receptacles and units (i) contain food residue and are not in continuous use or (ii) after they are filled
    Correction: and
    2. With tight-fitting lids or doors if kept outside the food establishment.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facilities are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
12/30/2014Routine
No violations at time of inspection
No violation noted during this evaluation.		06/19/2014Risk Factor
- Please do not any single use items under waste plumbing (deli paper was found under hand sink drain-please correct).
- Excellent date marking.
- Excellent hand washing.
- Excellent glove use.
No violation noted during this evaluation.		02/05/2014Routine
No violations at time of inspection
No violation noted during this evaluation.		05/17/2013Risk Factor

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