Subway, 9130 Jefferson Davis Hwy., North Chesterfield, VA 23237 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 9130 Jefferson Davis Hwy., North Chesterfield, VA 23237
Type: Fast Food Restaurant
Total inspections: 9
Last inspection: 12/21/2015
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Inspection findings

Inspection date

Type
There are no violations noted during inspection.
No violation noted during this evaluation.		12/21/2015Routine
Work order was placed to replace tube to the dispenser, until that time, measure and manually add sanitizer to water. Use test kit to ensure proper concentration.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Dispenser tube to the bucket with sanitizer hooked to the wall was observed in a state of disrepair and not dispensing sanitizer properly.
    Correction: Repair 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. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
06/03/2015Routine
There are no violations noted during inspection.
ServSafe application provide and explained to PIC.
No violation noted during this evaluation.		12/01/2014Routine
Non-critical violations must be corrected within 30 days.
Notes:
Sanitizing solution must be mixed manually until dispenser is calibrated or switch to sani tablets.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The hand sink in the back prep area is not sealed to walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Sanitizer dispenser was observed in condition preventing the equipment to be used as designed. Dispenser is not distributing sanitizer properly, sanitizing solution found at low concentration.
    Correction: Discard, replace or repair the dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
05/27/2014Routine
Notes:
Operator to monitor temperature of the food in left portion of make-up table. Food items left from breakfast found stored at improper temperatures, Recommended to keep lids on and don't overload containers.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Egg patties, pizza sausage and pepperoni (all items served for breakfast) cold holding at improper temperatures in the make-up table.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
01/23/2014Routine
There are no violations noted during inspection.
Sanitizing solution tested correctly at 200 ppm.
No violation noted during this evaluation.		10/01/2013Routine
Notes:
DO NOT overload containers in the display prep unit! Top portion of the food found being 10 F above compare to the bottom portion!
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: PHFs in the left portion of prep table cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink near cash register used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
05/31/2013Routine
Critical violation must be corrected within 10 days.
Facility is clean and organized.
Excellent hand washing observed.
  • Critical: Sanitizer - Criteria/Chemicals for food contact*
    Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940, Sanitizer dispenser is not set -up at proper concentration and dispensing pure sanitizer.
    Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Dilute sanitizer.
02/07/2013Routine
Additional Food Temperatures (degrees F.):
Chicken Salad - 38, Seafood Salad - 40
Adequate food testing thermometer, sanitizer test kit and 3-vat sink set-up on hand. Quaternary Ammonium sanitizer in use tested within the manufactures acceptable range.
Observed good food safety practices in use in the facility.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Plastic 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.
01/06/2011Routine

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