Subway, 1356 South Main Street, Blacksburg, VA 24060 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 1356 South Main Street, Blacksburg, VA 24060
Type: Fast Food Restaurant
Phone: 540 951-0389
Total inspections: 5
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/11/2016Routine
Please provide copy of invoice or other evidence that the leak in the roof has been corrected to the Montgomery Health Department within 10 days of this inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ham cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Physical Facilities in Good Repair
    Observation: Ceiling in the dining area appeared to be leaking with a puddle of water accumulated on the floor.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/02/2015Routine
No violation noted during this evaluation.09/26/2014Follow-up
Submit a written procedure for cooling meatballs to the Montgomery County Health Department within 15 days. Include the type of container to be used, method used(ice bath, shallow pan in walk in cooler, etc.), and cooling time frames.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Food - Washing Fruits and Vegetables
    Observation: Vegetables not washed before being offered for sale or service. Observed tomatoes being cored before washing.
    Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
08/15/2014Routine
Discussed employee health policy.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
09/11/2013Routine

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