Subway Of Chatham Square, 411 Chatham Heights Square Suite 107, Fredericksburg, VA 22405 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway Of Chatham Square
Address: 411 Chatham Heights Square Suite 107, Fredericksburg, VA 22405
Type: Fast Food Restaurant
Phone: 540 371-7827
Total inspections: 5
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
The facility is clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
    Observation: Observed a spray bottle of glass cleaner stored over the food prep table. PIC stored the chemical spray bottle correctly during the inspection.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
12/16/2015Routine
Discussed with the person in charge:
1. Reheating procedures
2. Good procedures for cleaning the slicer
Good handwashing and glove use observed. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The rinse sink and the 3-compartment sink are not sealed to the adjoining wall.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The cavity of the microwave oven on the prep line is observed soiled. PIC cleaned the microwave during the inspection.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
    Observation: Black plastic food containers on the storage rack beside the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization. PIC cleaned and sanitized the food containers during the inspection.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed a spray bottle of glass cleaner stored on a food prep table and a spray bottle of oven cleaner stored over food equipment. PIC relocated the spray bottles to the chemical storage area.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
01/08/2015Routine
Abbreviations: WIC - walk in cooler
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3-compartment sink and the prep sink is not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Black plastic insert pans were found stacked while wet after cleaning and chemical sanitization near the 3-compartment sink.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
01/09/2014Routine
Sanitizer: Quaternary Ammonia, Concentration in Three Compartment sink at 200ppm, wiping bucket at 200ppm
Discussed with Person in Charge:
1. Employee Health
2. Hot Holding Procedures
3. Ensure to notify Health department prior to installing new equipment
4. Ensure new equipment is spaced or sealed properly to the wall
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No violation noted during this evaluation.		06/11/2013Risk Factor
Foods from Approved Sources
Sanitizer: Quaternary Ammonia 300ppm at Three Compartment sink
Discussed with Person in Charge
1. Employee Health Policy
2. Recommended having employees attend a food safety class
3. Observed good hand washing and food handling procedures
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Metal Colanders and bowls were found stacked while wet after cleaning and chemical sanitization. Observed PIC move items to three compartment sink to be washed, rinsed and sanitized.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
02/05/2013Routine

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