Subway/Auntie Anne's, 14501 Hancock Village Street, Chesterfield, VA 23832 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway/Auntie Anne's
Address: 14501 Hancock Village Street, Chesterfield, VA 23832
Type: Fast Food Restaurant
Phone: 804 739-7071
Total inspections: 11
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer/wiping cloth set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Roasted chicken & turkey were found 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.
12/29/2015Routine
Operator provided information regarding FDA form 1-B and where staff have reviewed and signed this form. Prior to hiring staff, they should review and sign this form.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers. Large containers of cinnamon sugar, baking soda and salt observed without a label.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken, egg, sliced tomato cold holding at improper temperatures. Foods were moved to the freezer for quick chilling.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: The temperature measuring device in the auntie anne's under counter reach-in and the subway under counter reach-in was not properly located in the warmest part of the unit. Thermometers were located in the back of these coolers. Thermometers should be by the doors. Thermometer in the Subway reach-in was moved to the front.
    Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
07/09/2015Routine
NOTES:
* No violations observed at the time of inspection.
No violation noted during this evaluation.		11/05/2014Routine
NOTES:
* The purpose of today's visit was to conduct an complaint inspection in conjunction with a complaint received on 9-24-14.
* The complaint was confirmed at the time of inspection. The complaint was corrected at the time of inspection.
* Complaint will be closed.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed entering the establishment without washing hands prior to beginning food preparation. Employee observed touching face & hair without washing hands prior to beginning food preparation. Certified food manager observed handling cell phone without washing hands prior to beginning.
    Correction: ALL EMPLOYEES OBSERVED WASHING HANDS AT THE TIME OF INSPECTION. Food handlers shall was hands as needed and any time following potential contamination prior to beginning food preparation and/or dawning clean unused gloves.
09/25/2014Complaint
The proposed Auntie Annie's opening date is 9/22/14 with the staff training scheduled 9/22/14. The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's Final inspection for Auntie Annie's addition.
The facility has been approved for operation pending the Chesterfield Building Department approval.
  • Food Display
    Observation: The front counter service/prep area sneezeguard were observed not installed at this time. The owner stated that the sneezeguards will be installed as of 9/22/14 (awaiting glass insert installation))
    Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor wall juncture at the front bulk dry storage area is not coved and closed to no larger than 1/32 inch space.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
09/15/2014Pre-Opening
NOTES:
* Discontinue the construction of the Auntie Anne's while the Subway is operational to prevent potential cross-contamination.
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
  • Food - Miscellaneous Sources of Contamination
    Observation: Construction taking place during operational food service.
    Correction: Construction shall take place during non-operational food service hours to prevent potential cross-contamination. Protect food from miscellaneous sources of contamination.
09/11/2014Complaint
NOTES:
* Discontinue the use of the Duke 2DR Cooler until it has been serviced/repaired and maintaining proper cold-holding temperatures.
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Meatballs hot-holding in the steamtable with an internal food temperature of 110 degrees.
    Correction: REHEATED at time of inspection. Monitor hot-holding temperatures of potentially hazardous foods to ensure a minimum of 135 degrees.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Chicken, Salami, Steak, Pork, Cold Cuts inside the Duke 2DR Low Cooler were observed with internal food temperatures of 45-54 degrees at the time of inspection.
    Correction: DISCARDED at the time of inspection. Monitor cold-holding of potential hazardous foods to ensure temperature of 41 degrees or less.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Duke 2DR Low Cooler observed with an ambient air temperature of 44 degrees at the time of inspection.
    Correction: Discontinue the use of the Duke 2DR Low Cooler until it is capable of maintaining potential hazardous foods with an internal food temperature of 41 degrees or less.
07/01/2014Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink set-up and the sanitizer set-up was adequate. Adequate employee health policy in place. Health permit posted & visible to the public.
Additional food temperatures (degree Fahrenheit) turkey 40, 41, 40, 40, 40, 35, 35, 36, 36, 35, 34, ham 36, 36, 35, 34, 36, 34, 34, 35, 34, sliced cheese 41, 41, 37, 35, 35, chicken 33, 32, 32, shredded cheese 35, 35, 41, 40, banana peppers 36, 34, black olives 36, 37, roasted red & green peppers 35, jalapenos 36, pickles 36, chocolate milk 34, 34, 35, orange juice 34, 34, apple juice 35, 35, sauces 35, 35, 36, 35, 36, steak 22, 20, 22, 18, 34, seafood salad 34, 35, pizza 37, 38, 37, 37, bacon 35, 34, green peppers 38, 37, red onions 36, shredded lettuce 36, 40, cranberry juice 35, 35, 34.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meatballs were found hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Steak and chicken were found cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Cutting Surfaces
    Observation: The cutting board in the rear area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the rear hand-sink.
    Correction: Hand soap must be provided at all hand-sinks at all times.
01/16/2014Routine
Additional Food Temperature:
Chicken Breast(CH)- 40.
NOTES:
* All non-critical violations must be corrected within 30 days.
* POC: (804)748-1694
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken Breast, Chopped Steak, and Cold-Cut Trio cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Front-line RIC was observed in a state of disrepair and damaged.
    Correction: Repair the Front-line RIC 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 Front-line RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
07/29/2013Routine
NOTES:
* No violations observed during inspection.
* Form 1-B given to PIC at the time of inspection.
* Verified sanitizer concentrations, sanitizer test kit, and calibrated food thermometers.
No violation noted during this evaluation.		03/06/2013Routine
There are no violations noted during todays inspection.
Quaternary ammonium sanitizer in use and at proper concentration.
No violation noted during this evaluation.		02/07/2011Routine

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