Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Tomatoes 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.
11/09/2015
Routine
No violation noted during this evaluation.
07/20/2015
Routine
No violation noted during this evaluation.
03/12/2015
Routine
No violation noted during this evaluation.
09/23/2014
Routine
No violation noted during this evaluation.
05/07/2014
Routine
No violation noted during this evaluation.
01/02/2014
Routine
No violation noted during this evaluation.
09/12/2013
Routine
Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Thawing (corrected on site) Observation: Improper methods used to thaw meats
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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