Subway Of Louisa, 501 East Main Street, Louisa, VA 23093 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoops stored on top of the ice machine.
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. Operator placed the scoops in clean containers during the inspection.
|
09/17/2015 | Routine | |
No risk factors viewed out of compliance.
No violation noted during this evaluation. | 09/18/2014 | Risk Factor | |
No risk factors viewed out of compliance.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored on top of the ice machine and scoop was found hndle down in the ice.
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.
|
03/27/2014 | Routine | |
Leaving employee health flow sheet for the operator. No risk factor viewed out of compliance.
No violation noted during this evaluation. | 04/09/2013 | Risk Factor | |
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