Subway, 1950 Anderson Hwy, Powhatan, VA 23139 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 1950 Anderson Hwy, Powhatan, VA 23139
Type: Fast Food Restaurant
Total inspections: 6
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meatballs were found 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.
03/18/2016Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink set-up was adequate. Adequate quaternary sanitizer in use. Adequate employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation.		10/02/2015Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Health permit posted & visible. Reviewed & provided Form 1-B.
  • Critical: Employee Health*
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his between glove changes & receiving money between customer orders.
    Correction: Instruct food employees to wash hands between glove changes and customer orders.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Buffalo chicken strips were found cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
03/11/2015Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) egg whites 30, 29, yellow eggs 26, 27, chicken 34, 34, 35, 34, 34, meatballs 37, sauces 38, 36, 36, 39, 40, 35, 36, shredded cheese 37, black olives 31, sliced green peppers 34, 35, red onion 34, 35, chicken 34, 35, roasted red & green peppers 34, jalapenos 34, 36, banana peppers 33, sliced pickles 30, sliced cheese 34, 34, 33, 35, bacon 38.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken breasts and chicken pieces were found cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
07/31/2014Routine
Establishment with an adequate metal food stem thermometer and quaternary test kit. Discussed employee health policy with manager & staff. Health permit posted & visible to the public.
Additional food temperatures (degree Fahrenheit) pickles 37, red onions 39, 40, banana peppers 38, jalapenos 40, sliced cucumbers 40, sriracha sauce 40, sweet onion sauce 39, 40, ranch dressing 40, BBQ mayonnaise 39, honey mustard sauce 40, mayonnaise 41, 40, buffalo sauce 40, sliced cheese 40, 38, 38, shredded cheese 41, 40, 36, 37, steak 38, 38, 37, 38, 38, 41, 40, pastrami 38, 38, 37, 36, 37, 36.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pastrami & buffalo chicken were found cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (discontinue high stacking of product)
12/13/2013Routine
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set-up correctly.
Additional food temperatures (degree Fahrenheit) shredded cheese 38, 39, 39, sliced tomatoes 35, 34, 38, 39, 38, shredded lettuce 40, black olives 36, sliced green peppers 37, 38, banana peppers 35, 31, jalapenos 35, sliced red onion 36, 38, roasted red & green peppers 35, egg 30, mayonnaise 38, sliced cucumbers 38, 40, apple juice 37, milk 35, 36, 36, orange juice 35, yogurt 35, 37.
  • Critical: Cooling* (corrected on site)
    Observation: Pre-chilled tuna salad was not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many food-borne illnesses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken breasts, BBQ chicken, diced chicken, ham and buffalo chicken were found cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
05/16/2013Routine

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