Subway #60343, 6215 Chesapeake Circle E, New Kent, VA 23124 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway #60343
Address: 6215 Chesapeake Circle E, New Kent, VA 23124
Type: Fast Food Restaurant
Phone: 804 389-3096
Total inspections: 4
Last inspection: 11/03/2015
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Inspection findings

Inspection date

Type
All items received frozen pre cooked. All items thawed before use. Hot items like soup and meatballs are reheated in microwave. Discussed reheating temperatures for hot holding. Meatballs may be re used for next day service so discussed cooling methods and temperatures as well. PIC indicates cools to < 41 degrees. Temperature logs reveiwed. Food and equipment checked two times a day. All temperatures within proper range. Good use of handwashing and glove use. Discussed Employee Health. Subway University reviewed for Employee Health Training.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed unprotected from contamination.(to go salad bowls and bowls used to make chop salads)
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the front of the facility is being used for purposes other than washing hands. (meatball sauce observed in the sink)
    Correction: The handwash facility identified above is to be used for washing hands only
11/03/2015Routine
Food Supplier is US Foods. All proteins come in precooked. Discussed hot holding, reheating, & cooling procedures. Discussed Employee Health and observed From 1B not signed. Recommend keeping signed form 1B's in facility to verify employees are aware of employee health. Recommend cleaning ice build up in Walk In Freezer. Observed great date marking & glove use. Overall clean facility.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Roast Beef, Tomato Sauce & Postrami cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods moved to prep unit 3 hours prior. PIC relocated foods to Walk In.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Reach In 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 - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
11/25/2014Routine
PIC should check temperature of chicken strips cooling in walk in cooler by 6:40 to ensure strips cool to 41 degrees or below.Discard food if it does not reach 41 degrees of below. Discussed cleaning and sanitizing of in use utensils every 4 hours, employee health and date marking policy. Checked store temperature logs. EHSS requested that PIC notify EHSS when sink is repaired. PIC stated that meatballs will be cooled for next day service.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed diced buffalo chicken, diced teriyaki chicken, diced chicken and sliced tomatoes cold holding at improper temperatures. All foods cold holding less than 4 hours. PIC stated chicken and tomatoes prepared around 2 p.m.
    Correction: Relocate food to walk in cooler or a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend checking temperature of chicken and tomatoes at 5 p.m. If foods do not cool to 41 degrees or below by 6:00 p.m., discard foods.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed basin (normal wash basin) in 3 basin sink not holding water. Discussed warewashing process with Person in Charge. Proper procedure of wash, rinse and sanitize is being followed. Equipment is washed in the middle basin, spray rinsed and sanitized in the sanitizing basin.
    Correction: Repair the sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
01/31/2014Routine
Final New Kent Building Inspection on 12/12/13. EHSS notified New Kent Building Inspector of Pre-opening inspection on 12/16/13. Discussed employee health. Form 1B is part of employee hiring packet and must be reviewed and signed by all newly hired employees. Discussed employee health training and having OEHS Guide to Employee Health readily available as reference. Dumpster area is being addressed by property owner. New doors will be placed on enclosure in January 2014. Recommend the following:
1. installing splash guard on left side of hand sink on the front service line
2. caulking sink where top back splash meets the wall once sink is attached to the wall -- sink was being serviced during the inspection
3. ensuring hot water at 3 basin sink is a minimum of 110 degrees --hot water heater was adjusted and the temperature was rising at the 3 basin sink
Soups are commercial products and reheated to 165 degrees in microwave according to the area manager. Soups are discarded at the end of each 4 hour shift. Meatballs are commercial products and reheated to 165 degrees in the microwave according to the area manager. Meatballs are discarded after second shift and are not normally cooled and held over for next day service.
No violation noted during this evaluation.		12/16/2013Pre-Opening

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