Subway, 11670 Lakeridge Parkway Unit 1, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 11670 Lakeridge Parkway Unit 1, Ashland, VA 23005
Type: Fast Food Restaurant
Phone: 804 798-3663
Total inspections: 7
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy signed by all staff and kept on file in the office.
2. Ensure that the knives and other utensils used continuously at the sandwich & salad prep units are cleaned and sanitized at least every 4 hours.
Observed good holding temperatures of foods and good food handling practices (handwashing and glove use) by all staff.
No violation noted during this evaluation.		01/11/2016Risk Factor
Observed the employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office.
Observed good food handling practices (handwashing and glove usage) by all staff and the overall facility very clean.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Food storage pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sinks in both restrooms (used by employees) was measured at a temperature less than 100°F. Observed the water temperature in both restrooms at 91°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
07/07/2015Routine
Food supplier is US Foods. All proteins come in precooked. Observed great handwashing/glove use. Discussed cleaning/sanitizing food contact surfaces, cooling, reheating for hot holding, & hot holding procedures. Discussed employee health & observed signed form 1B for each employee. Recommend keeping prep units shut when not in use. Overall facility very clean.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Provolone & white american cheese cold holding at improper temperatures in drive thru prep unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC stated food has been in unit since this morning. PIC discarded cheese
12/01/2014Risk Factor
US Foods is the supplier. Proteins are received pre-cooked. Meatballs and soups are reheated for hot holding in the microwave
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed chopped steak and BBQ in the front prep unit cold holding at improper temperatures. Observed chopped steak at 49 F and BBQ at 48 F. PIC stated these were removed from the walk in cooler at 5:40am, temperature checked at 8:20am. All other food in prep unit and WIC observed properly cold holding. Chopped steak and BBQ located on side of prep unit closest to bread oven.
    Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC moved the chopped steak and BBQ to the WIC and will monitor to ensure they cool to 41 F within 4 hours (by 9:40am) or discard. Discussed ensuring top to prep unit stays closed and relocating non-TCS (time-temperature controlled for safety) to side of prep unit closest to oven.
07/11/2014Routine
US Foods is the supplier. All foods are received pre-cooked. Meatballs and soups are reheated in the microwave
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed broccoli and cheese soup hot holding at improper temperatures
    Correction: observed at 124 F. PIC stated this had been hot holding since 9:00am (2 hours).
12/13/2013Risk Factor
US Foods is supplier. Meatballs and soups may be cooled and reheated depending on quantity left
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures on the front prep unit. Observed turkey at 50 F, ham at 46 F, roast beef at 44.5 F, grilled chicken at 48 F, chopped steak at 51 F, BBQ chicken at 62 F, and diced grilled chicken at 55 F. The thermometer on the prep unit observed at 35 F. Per the PIC, the top of the prep unit had been opened in the morning and bread had been baking in the ovens behind the prep unit with the doors opened and closed. Observed food temperature logs showing these foods at less than 41 F at 8:00am
    Correction: temperatures were checked at 10:30am.
07/16/2013Routine
Numerous employees are ServSafe certified but certificates were not available at the time of inspection. Meatballs are cooled and reheated
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed buffalo chicken cold holding at 44 F and teriyaki chicken at 43 F. Person in charge (PIC) stated these were removed from the walk in cooler at 8:00am.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria and discard TCS food cold holding > 41 F for 4 or more hours.
01/17/2013Risk Factor

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