The Sub Station, 3257 South Main Street, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Sub Station
Address: 3257 South Main Street, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 432-3317
Total inspections: 5
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
These good conditions are observed: ice scoops, gloves and utensils are used to handle ready-to-eat foods and ice
  • Critical: Cooling* (corrected on site)
    Observation: Horchata beverage is not being adequately cooled to prevent potential bacterial growth.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and to 41°F in 6 hours total time (from 135°F). A longer cooling time provides favorable conditions for bacterial growth.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Salsa is not under any form of cold holding.
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sealed bags of cheese are not at proper cold holding 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Roast beef portioned 3 days ago is not date marked.
    Correction: All ready-to-eat (RTE) potentially hazardous foods (PHF) must be dated when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
  • Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
    Observation: A can of Raid ant and roach spray is stored next to clean dishes. A can of Raid flying insect spray is stored in the facility.
    Correction: Pesticide application may be performed in a food establishment only by a licensed pesticide applicator due to the inherent risk of contamination during the application process. VDACS regulations 3.2-3931-E permits application of pesticides only by an applicator who is certified by the Department of Agriculture. Exemptions for licensure do not apply for pesticide application in any area where food is processed, stored, or sold at any establishment, REGARDLESS of whether or not a pesticide is labelled for restricted use.
03/23/2016Risk Factor
Hand washing sinks available and in use. Gloves in use. Reviewed food safety information with PIC. He had very good food safety knowledge. PIC to monitor required temperature of storage room refrigerator. PIC to monitor temperature of low temp ware washing machine. Machine is 120 after a few washes. Sanitizer okay at 300 ppm in bucket and sink and 100 ppm in low temp washer.
No violation noted during this evaluation.		01/29/2015Routine
PIC knowledgeable of food safety. Discussed employee health, proper holding temps., and proper cook temps. All food in prep units prepared daily. Good cleaning and sanitizing of food contact surfaces and equipment. Gave refrigeration logs and employee health policy. Hand sinks in use and stocked with soap and towels.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced tomatoes in prep unit above 41 degrees for 4 hours.
    Correction: Discard tomatoes due to being out for more than 4 hours. PIC discarded food immediately.
06/25/2014Routine
Owner knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves when handling foods. Owner has two separate slicers (one for raw meat / one for ready-to- eat foods) to prevent any cross contamination.
No violation noted during this evaluation.		08/05/2013Routine
Employee observed wearing gloves when cutting and preparing raw vegetables. Foods held at proper temperatures. Sanitizer being used at proper concentrations
No violation noted during this evaluation.		02/04/2013Routine

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