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Restaurant: Subway - Bassett
Address: 324-A T.B. Stanley Highway, Bassett, Virginia
Phone: (276) 629-2929
Total inspections: 11
Last inspection: Jun 25, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
| 3080 - Repeat Lighting in both walk-in units is non-functional. | June 25, 2009 | Follow-up | 0 | 1 | Details / Comments |
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was portioning chicken chunks in paper trays.
- 0820 A 2 - Critical Repeat Cold holding at improper temperatures. The following temperatures were observed on the front preparation/display unit: Sliced tomatoes 47F; Ham slices at 42F; Turkey slices at 43F; beef for cheesesteak at 44F; chicken chunks at42F.
- 3080 - Lighting in both walk-in units is non-functional.
- 3270 - Numerous flies observed in establishment.
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June 19, 2009 | Routine | 2 | 2 | Details / Comments |
- 0820 A 2 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures. The following temperatures were observed: Cooked chicken pieces for subs at 43F; Tuna salad at 44F
- 2830 - Repeat Floor wall juncture in drive in area is not coved and closed to no larger than 1/32 inch space.
|
January 06, 2009 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | September 24, 2008 | Follow-up | 0 | 0 | Details / Comments |
- 0820 A 2 - Critical Repeat Cold holding at improper temperatures. The following were observed: Philly steak in walk-in at 42F; chicken chunks in walk in at 42F; Prime rib on front line at 47F;
- 2830 - Repeat Floor and wall juncture in near drive through area not coved. Crack is not cleanable.
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September 18, 2008 | Follow-up | 1 | 1 | Details / Comments |
- 0820 A 2 - Critical Cold holding at improper temperatures. The following were observed: Turkey on prep line at 42F ; steak on prep line at 44F ; chicken strips on prep line at 42F ; steak in walk-in refrigerator at 43F ; chicken in walk-in refrigerator at 42F .
- 2830 - Floor and wall juncture in near drive through area not coved. Crack is not cleanable.
|
August 28, 2008 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | February 07, 2008 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | June 14, 2007 | Routine | 0 | 0 | - |
| 2830 - Rubber base molding is falling off. | January 30, 2007 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | August 02, 2006 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | December 29, 2005 | Pre-Opening | 0 | 0 | Details / Comments |
June 25, 2009 (Follow-up)
Violation: 3080 - Repeat Lighting in both walk-in units is non-functional.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Operator and EHS thermometers calibrated by ice point method and both found to be accurate.
Temperatures shall be closely monitored by operator, and managerial control used to maintain temperatures at or below 41°F.
I recommend that small portions be stocked on the front preparation unit, and covers used on items that do not sell rapidly. Lids to entire prep area shall be kept closed whenever possible. Manager could also consider using time as a control as specified in 12 VAC 5-421-830. Time as a control must be a written policy that is closely followed by all staff if utilized. Temperature checks by operator should be increased each day to include slow periods after lunch to monitor if temperatures are being maintained as required for food safety.
Fly strips have been installed, however the problem has been reduced but not eliminated. I recommend using UV light traps to draw flies at night and reduce populations further.
Bulbs still need to be installed in walk-in refrigeration and freezer units.
June 19, 2009 (Routine)
Violations: - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was portioning chicken chunks in paper trays.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 0820 A 2 - Critical Repeat Cold holding at improper temperatures. The following temperatures were observed on the front preparation/display unit: Sliced tomatoes 47F; Ham slices at 42F; Turkey slices at 43F; beef for cheesesteak at 44F; chicken chunks at42F.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. This unit needs to be monitored for temperature control more frequently. I recommend that staff check temperatures several times in the afternoon when not very busy. Lids must remain shut. Other methods to keep food cold would be to consider steel pans rather than plastic, reduce volume of food held on front line, keep ambient air in kitchen colder by air conditioning adjustment, individual lids on items, etc.
- 3080 - Lighting in both walk-in units is non-functional.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 3270 - Numerous flies observed in establishment.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
January 06, 2009 (Routine)
Violations: - 0820 A 2 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures. The following temperatures were observed: Cooked chicken pieces for subs at 43F; Tuna salad at 44F
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 2830 - Repeat Floor wall juncture in drive in area is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. Replace base molding.
Comments:
Tuna salad may have been cooling from preparation. Please monitor this product closely and assure it meets temperature parameters.
Chicken, prime rib, and other products kept in portion control paper trays are harder to maintain temperatures when there is no contact with pans and air flow is allowed to circulate around the product. Monitor these products closely, keep stock on front line to a minimum, and keep the product covered.
September 24, 2008 (Follow-up)
Comments:
Walk-in cooler has been set to a lower temperature. Data logger shows average temps when door is secure to be around 37°F. Spikes go up with each opening of the door. I recommend management stress to staff the need to keep cooler door closed when possible. Philly steak and prime rib should only be stocked on front line in small quantities due to the problems with keeping it cold in portioned paper trays, which insulate the meat from the cold unit. I recommend only stocking enough on the front line for about a 2 hour period, and constantly monitoring temps to make sure these products are kept below 41°F.
September 18, 2008 (Follow-up)
Violations: - 0820 A 2 - Critical Repeat Cold holding at improper temperatures. The following were observed: Philly steak in walk-in at 42F; chicken chunks in walk in at 42F; Prime rib on front line at 47F;
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 2830 - Repeat Floor and wall juncture in near drive through area not coved. Crack is not cleanable.
Replace coved molding in area where wall was recently damaged and repaired.
Comments:
Prime rib observed at 47°F on line was discarded.
The air temperature in the walk-in refrigerator is reading 40°F. Although this is below the proper colding temperature for food at 41°F, there is little margin for cooling, and when prime rib or other meats are removed for portioning, they warm up and effective cooling is slow to reach under 41°F again. I strongly recommend that air temperatures in a walk-in storage refrigerator maintain between 34°F and 38°F. Two items in this storage cooler have been observed above the acceptable limits for proper and safe cold storage of foods.
A digital data logger was installed in the walk-in refrigeration unit to record and log air temperatures until my return visit.
August 28, 2008 (Routine)
Violations: - 0820 A 2 - Critical Cold holding at improper temperatures. The following were observed: Turkey on prep line at 42F ; steak on prep line at 44F ; chicken strips on prep line at 42F ; steak in walk-in refrigerator at 43F ; chicken in walk-in refrigerator at 42F .
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 2830 - Floor and wall juncture in near drive through area not coved. Crack is not cleanable.
Replace coved molding in area where wall was recently damaged and repaired.
February 07, 2008 (Routine)
Comments:
Cove base molding still needs to be installed where wall was damaged in car crash.
January 30, 2007 (Routine)
Violation: 2830 - Rubber base molding is falling off.
Cove floor wall juncture to no larger than a 1/32 inch space. Repair molding as needed.
Comments:
NOTE: A car recently has crashed into the exterior of the building at the drive in window. This will be fixed soon. All food preparation shall stop if construction debris and dust cannot be effectively separated from food areas during periods of re-construction.
August 02, 2006 (Routine)
Comments:
Staff had just stocked walk-in refrigerator so ambient air temperature was high, however foods in the unit were recorded at 39°F and the staff had a log where the check it at around 37°F daily.
Installing 4" legs on the commercial microwave oven would prevent staff from having to lift it to clean it.
I would recommend that soap used at the hand washing stations by food handlers be selected so that it does not contain perfumes and fragrances. These should not be in contact with food items. (Subway is doing a good job using gloves to contact the food)
December 29, 2005 (Pre-Opening)
Comments:
Construction is mostly complete.
Equipment and food stock still needs to be received.
All dust and debris must be cleaned up.
Signage is needed on bathroom doors.
Occupancy permit still needed from Building Official.
Operator hopes to complete final preparations and open on Dec 30.
Permit was given to operator to frame, will check back prior to opening.
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