Subway Sandwiches\salads, 4012 Meadowdale Blvd, North Chesterfield, VA 23234 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway Sandwiches\Salads
Address: 4012 Meadowdale Blvd, North Chesterfield, VA 23234
Type: Fast Food Restaurant
Phone: 804 743-8219
Total inspections: 9
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type
NO violations noted. Discussed with PIC , better location of TCS foods in the WIC to keep them at lower cold holding temperatures. This will ensure that products in the MUT will not be in the 41 F temperature borderline( roast beef and chicken for example) when they are transfer to the MUT, before opening for lunch.
No violation noted during this evaluation.		12/02/2015Routine
Notes:
Monitor food temperature in the left portion of sandwich table. Relocate sliced tomatoes and dressings if temperature elevated above 41 F. Place maintenance call to get unit checked.
No violation noted during this evaluation.		05/05/2015Routine
Notes:
- ensure proper reheating temperature and hot holding temperature for meat balls. Use thermometer. Reheat to 135 F or above and hold at 135 F and above.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meat balls hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Backflow Prevention, Air Gap*
    Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the mop sink is less than 1 inch.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
10/28/2014Routine
Notes:
Instruct employees to shut the walk-in refrigerator door completely and keep all PHFs deep inside in the unit and produce can be stored close to the door , in the warmest part of the unit.
The mop hanger must be install to allow mop to air dry.
Non-critical violation must be corrected within 30 days.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tuna and seafood salads cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. Install mop hanger.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
04/29/2014Routine
There are no violations noted during inspection.
Discussed food safety training and procedures for new employees.
No violation noted during this evaluation.		10/29/2013Routine
Notes:
Do not overload food containers specially with portioned items such as steak and chicken strips. Keep lids on if not busy.
Order additional quaternary ammonium strips, existing test kit had water damage and can not be used properly.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Top portion of overloaded containers with sandwich meats cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Plumbing System Maintained in Good Repair
    Observation: Hand sink near 3 compartment sink is out of order due to plumbing issues.
    Correction: Repair and maintain all plumbing components and fixtures.
07/02/2013Routine
Non-critical violations must be corrected within 30 days.
Notes:
Place thermometer inside walk-in cooler.
Check sanitizing solution concentration with test strips, if container with sanitizer near empty, replace it.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Warewashing - Manual Warewashing, Sink Compartment Requirements
    Observation: Stoppers are missing in the 3 VAT sink which makes difficult to proper wash, rinse and sanitize equipment food contact surfaces.
    Correction: Obtain stoppers for 3 VAT sink to provide proper wash, rinse and sanitize procedure.
03/05/2013Routine
Above remaining non-critical violation must be corrected within 30 days.
  • Handwashing Cleanser - Availability (corrected on site) (repeated violation)
    Observation: Soap was not provided at the hand washing sink in the Men's Room.
    Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink in the Men's Room that is used by food employees.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
02/14/2012Routine
No violations noted at time of inspection.
Adequate food testing thermometer, sanitizer test kit and 3 compartment sink set-up in use.
Quaternary sanitizer concentration in use at the 3 compartment sink tested within the manufactures acceptable range.
Observed proper handwashing and use of single-use gloves to prevent bare hand contact with ready-to-eat foods.
Reviewed and left laminated copy of the poster "Food Safety and Glove Use" with the manager to use as a training aide with the staff.
No violation noted during this evaluation.		11/30/2010Routine

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