Davis Travel Center Subway, 13303 B. St Johns Church Dr., Stony Creek, VA - Restaurant inspection findings and violations

April 15, 2009 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Sliced Turkey cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of Bread Proofing Cabinets
  Maintain nonfood-contact surfaces of equipment clean.
• 3100 - Corrected During Inspection Suitable facilities are not provided for storage employees aprons.
  Provide suitable facilities for the orderly storage of employees aprons, clothing and other possessions
• 3180 - Light fixtures in the rear of the restaurant noted in need of cleaning. Floor under dry storage racks in rear of store needs to be swept and debris removed.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 27, 2008 (Routine)

Violations:

• 3340 1 - Corrected During Inspection Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Cups were observed stored under the sink plumbing .
  Store cups and other food contact surfaces protected from contamination until used.

May 22, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical The employee was chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before putting on a new pair of gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) roast beef in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

December 04, 2007 (Routine)

Violation: 1960 - Corrected During Inspection Several plastic storage containers were found stacked while wet after cleaning and chemical sanitization.
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.
Comments:
Good Inspection.

June 05, 2007 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical Observed an employee handling money and failing to wash hands b/f donning gloves
  Educate employees on proper handwashing and make sure employees know that they are required to wash hands before donning gloves.
• 0820 - Corrected During Inspection Critical Meatballs (112F) and Marinara sauce (105F) hot holding at improper temperatures. Had been out of temp for less than 4 hours.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical White cheese (50F), Sliced turkey (44F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

Comments:
Reorganize storage racks to allow storage containers to be spread and not stacked on top of one another. Observed alot of wet-stacking of storage bins. Work an employee heath policy as it relates to when employees should be allowed to work, work with restrictions, or be excluded completely from the food establishment. Also encourage that management educate employees on the 5 reportable foodborne illnesses. Facility looked clean and orderly. Good date marking of foods in walk-in and freezer, excellent organization of these areas.

November 17, 2006 (Routine)

Violation: 3340 - Corrected During Inspection Critical Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Two Windex bottles hanging from shelving containing bagged food items.
Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Food Permit must be displayed so that it is in full view of the public. Watch thawing procedures--observed few food items thawing at room temperature. Thaw foods as part of cooking process, under cold running water, or under refrigeration. Suggested that key food service personnel be ServSafe certified and suggested to PIC that she enroll in class with management approval. Good evaluation, keep up good work!

June 05, 2006 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3180 - Floors around and under equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3290 - Corrected During Inspection Brooms and mops noted to be stored in such a way that it is contaminating Equipment, Food.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3370 - Corrected During Inspection Critical Toxic material was stored next to cleaning clothes and towels.
  

March 31, 2006 (Pre-Opening)

Comments:
Permit issued