Subway Sandwiches\Salads, 4012 Meadowdale Blvd, Richmond, VA - Restaurant inspection findings and violations

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Restaurant: Subway Sandwiches\Salads
Address: 4012 Meadowdale Blvd, Richmond, Virginia
Total inspections: 17
Last inspection: May 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 1150 - Corrected During Inspection Repeat The nonfood contact surface of the shelving is not designed or constructed to be easily cleanable.
May 06, 2009Routine02Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1150 - The nonfood contact surface of the storage shelf is not designed or constructed to be easily cleanable.
  • 3080 - Less than 10 foot candles of light was noted in the walk in
October 24, 2008Routine03Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meatball container.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
April 28, 2008Routine11Details / Comments
No violation noted during this evaluation. October 18, 2007Routine00Details / Comments
  • 2280 - Critical There is no handwash lavatory conveniently located near the (public, employee) toilet room. Hand sink in mens room out of order.
  • 3170 - Wall in rear area not m aintained in good repair
June 19, 2007Routine11Details / Comments
  • 2190 - Water from the handwashing sink at mens room was measured at a temperature less than 110F.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in
February 14, 2007Routine02Details / Comments
3080 - Repeat Less than 10 foot candles of light was noted in the walk inOctober 19, 2006Routine01Details / Comments
  • 0620 - Food stored under sewer lines.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in
  • 3170 - Wall in rear area is not maintained in good repair
June 21, 2006Routine03Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3080 - Less than 10 foot candles of light was noted in the walk in
February 24, 2006Routine02Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.
October 21, 2005Routine04Details / Comments
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 3250 - Toilet room doors are being kept open
July 01, 2005Routine14Details / Comments
1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.March 15, 2005Routine01Details / Comments
  • 2000 - Single service items observed unprotected from contamination.
  • 3170 - Wall behind is not maintained in good repair
December 10, 2004Routine02Details / Comments
  • 0820 - Critical Meat balls hot holding at improper temperatures.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1800 - The nonfood contact surface of the rear shelving has accumulations of grime and debris.
  • 0480 - Unlabeled food containers.
August 16, 2004Routine13Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3330 - Critical Working containers of cleanser are not properly labeled.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the men's room.
March 17, 2004Routine12Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 0570 - Wiping cloths improperly stored between use.
  • 2310 - Critical The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
October 28, 2003Routine32Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the Women's room.
April 16, 2003Routine12Details / Comments

May 06, 2009 (Routine)



Violations:
  • 0480 - Corrected During Inspection Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1150 - Corrected During Inspection Repeat The nonfood contact surface of the shelving is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

October 24, 2008 (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.
  • 1150 - The nonfood contact surface of the storage shelf is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3080 - Less than 10 foot candles of light was noted in the walk in
    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.

April 28, 2008 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meatball container.
    Clean and sanitize these surfaces for food contact.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

October 18, 2007 (Routine)

Comments:
No violations noted today.

June 19, 2007 (Routine)



Violations:
  • 2280 - Critical There is no handwash lavatory conveniently located near the (public, employee) toilet room. Hand sink in mens room out of order.
    Install a handwash lavatory for the (public, employee) toilet room. The handwash lavatory should be installed either in or immediately adjacent to the (public, employee) toilet room. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3170 - Wall in rear area not m aintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 14, 2007 (Routine)



Violations:
  • 2190 - Water from the handwashing sink at mens room was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in
    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.

October 19, 2006 (Routine)



Violation: 3080 - Repeat Less than 10 foot candles of light was noted in the walk in
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.

June 21, 2006 (Routine)



Violations:
  • 0620 - Food stored under sewer lines.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in
    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.
  • 3170 - Wall in rear area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 24, 2006 (Routine)



Violations:
  • 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.
  • 3080 - Less than 10 foot candles of light was noted in the walk in
    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.

October 21, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
    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 140F and the container.
  • 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.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

July 01, 2005 (Routine)



Violations:
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 3250 - Toilet room doors are being kept open
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

March 15, 2005 (Routine)



Violation: 1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 10, 2004 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3170 - Wall behind is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 16, 2004 (Routine)



Violations:
  • 0820 - Critical Meat balls hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. corrected.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. corrected.
  • 1800 - The nonfood contact surface of the rear shelving has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

March 17, 2004 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3330 - Critical Working containers of cleanser are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the men's room.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

October 28, 2003 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2310 - Critical The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.

April 16, 2003 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the Women's room.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

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