Subway, 2105-A Academy Rd, Powhatan, VA 23139 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 2105-A Academy Rd, Powhatan, VA 23139
Type: Fast Food Restaurant
Total inspections: 3
Last inspection: 10/22/2015
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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.
No violation noted during this evaluation.		10/22/2015Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink was set up correctly. Adequate employee health in policy. Health permit posted & visible.
No violation noted during this evaluation.		03/11/2015Routine
Establishment with an adequate food thermometer & quaternary test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) milk 40, 38, 39, 39, salami 38, 37, 37, 37, pepper relish 37, jalapenos 38, black olives 35, pepperoni 39, 40, 38, 36, avocado 33, 40, marinara sauce 36, apple juice 35, 36, 35, orange juice 38, 39, 38, shredded cheese 38, 38, sliced cheese 39, 39, 40, 38, roasted red & green peppers 38, sliced tomatoes 40, 40, 38, 37, 37, 36, bacon 39, 40, sauce 38, sliced cucumbers 38, 40, 39, 37, 35, sliced red onion 37, 40, 35, 36, sliced green peppers 39, 40.
  • 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.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the hand-washing sink beside the three vat sink was measured at a temperature less than 100°F. (74 degree Fahrenheit)
    Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
07/10/2014Routine

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