Subway #55388, 675 Ft Chiswell Rd, Max Meadows, VA 24360 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 03/25/2016 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw fully coooked beef product (thawing in sanitizer bay of 3 bay sink, without flowing cold water)
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
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the: upper interior surface of microwave oven, has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
10/16/2015 | Routine | |
| No violation noted during this evaluation. | 08/10/2015 | Routine | |
| No violation noted during this evaluation. | 12/08/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cream of Broccoli & Cheese Soup hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato Slices cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
02/18/2014 | Routine | |
Notes: Went over with the manager the proper ways to cool food. Suggested to manager that she get food safety training/certification. Contact the health department for upcoming training options. Very clean and organized facility.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cooling and (2) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling*
Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a temperature measuring device for measuring the internal temperature of food. The only themometer onsite was an infared thermometer that measures surface temperatures only.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the internal temperature of food items in the establishment.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
|
03/27/2013 | Routine | |
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