Subway - Bassett, 324-A T.B. Stanley Highway, Bassett, VA 24055 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway - Bassett
Address: 324-A T.B. Stanley Highway, Bassett, VA 24055
Type: Fast Food Restaurant
Phone: 276 629-2929
Total inspections: 7
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.12/07/2015Risk Factor
Manager knowledgeable on food safety temperatures. Employees observed washing hands and wearing and changing gloves during inspection. Food date marked as required. Manager knowledgeable on food allergens and informed all cookies are prepared/processed with peanut oil.
No violation noted during this evaluation.		06/17/2015Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Employee water bottle on counter in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee preparing bread on next to water bottle on counter.
    Correction: All employees should store drinking cups in a designated break area away from food preparation/handling areas to prevent cross contamination.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution was not being used at the three comparment sink during inspection. Sanitizing is necessary for proper cleaning of equipment and utensil (washing and rinsing equipment only).
    Correction: Filled the 3rd compartment and adminsitered sanitizing solution to 300 parts per million for proper cleaning of equipment. Automatic sanitizer dispensing unit has been repaired and operating correctly.
02/18/2015Follow-up
Employees knowledgeable on safe food handling practices. Employees observed washing hands and wearing/changing gloves when necessary during inspection. Foods date marked as required. Inspection was conducted during busy time of day.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Automatic sanitizer dispensing unit at the 3 compartment sink was not operating properly and Quaternary Ammonium sanitizing solution was not at an acceptable concentration (50 ppm).
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
02/12/2015Routine
Managers knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing and changing gloves during inspection. All ready-to-eat foods date marked as required. Manager knowledgeable on allergens (peanut butter cookies).
No violation noted during this evaluation.		05/15/2014Routine
Manager knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing and changing gloves during inspection. All foods date marked in walk-in refrigerator.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hot holding pans were observed in a state of disrepair and damaged.
    Correction: The plastic pans for holding the hot foods were cracked. Repair/replace the pans to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the @EQUIPMENT@, replace it with one that is easily cleanable.
12/17/2013Routine
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. In-use utensils are stored on the service line in containers of ice water.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken on the left side of the service line is cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the unit to maintain foods at 41°F or below.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station is being used as a dump station. Food debris was observed in the basin of the sink.
    Correction: The handwash facility identified above is to be used for washing hands only
03/27/2013Routine

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