Temperature Measuring Devices Observation: There was no temperature measuring device located in the cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: no splashguard at handsink
Correction: need splashguard at handsink
Critical: Sanitizer - Criteria/Chemicals for food contact* Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
07/08/2015
Routine
No violation noted during this evaluation.
02/24/2015
Risk Factor
No violation noted during this evaluation.
08/22/2014
Risk Factor
No violation noted during this evaluation.
04/17/2014
Risk Factor
No violation noted during this evaluation.
03/22/2013
Routine
Equipment - Good Repair and Proper Adjustment Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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