Subway at Black Diamond #7, 3441 Gilley Ave, Big Stone Gap, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Subway at Black Diamond #7
Address: 3441 Gilley Ave, Big Stone Gap, Virginia
Phone: (276) 523-2662
Total inspections: 30
Last inspection: Jul 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 10, 2009Routine00Details / Comments
No violation noted during this evaluation. January 14, 2009Follow-up00Details / Comments
0820 A 2 - Critical Ham/turkey/etc cold holding at improper temperatures in the under counter refrigerator(45).January 09, 2009Critical Procedures10Details / Comments
No violation noted during this evaluation. July 08, 2008Critical Procedures00Details / Comments
No violation noted during this evaluation. March 31, 2008Follow-up00Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food. Both food prep. employees wearing multiple bracelets/ bands on wrists.
  • 1570 - Repeat The walk-in freezer was observed in a state of disrepair as there is considerable ice build-up from cooling unit condensate, does not appear to be draining properly.
  • 2350 ii - Plumbing connections under the three compartment sink are leaking. Electrical tape is not an acceptable repair.
  • 2830 - Repeat Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space. Cove molding has come loose, lying on floor.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the Women's rest-room.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Men's rest-room.
  • 3070 - Corrected During Inspection Toilet tissue was not present in the Men's rest-room
  • 3170 - The ceiling tile above the three compartment sink sagging/damaged is not maintained in good repair.
February 26, 2008Routine08Details / Comments
  • 0820 - Corrected During Inspection Critical Meatballs on hot holding prep. table being held at improper temperatures.
  • 1320 - Thermometer missing or not easily visible in refrigerator with the green door.
  • 1570 - Huge buildup of ice on the floor in the walk in freezer. Water obviously not draining properly from unit.
  • 2810 - Repeat Trim/wall damaged in kitchen in area of 3 compt. sink. Trim in men's restroom in a state of dis-repair.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. One set of overhead fluorescent lighting is not working.
October 24, 2007Routine14Details / Comments
  • 0220 - Corrected During Inspection Critical Observed employee eating in the food preparation area.
  • 2810 - Floor tile in the area around the 3 compartment sink does not allow for easy cleaning.
  • 2830 - Repeat Floor wall juncture in @LOCATION@ is not coved and closed to no larger than 1/32 inch space in and around the 3 compartment sink.
  • 2890 - Light bulbs in walk in refrigerator and freezer are not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Repeat Floor beneath equipment in the kitchen and beneath storage racks was noted in need of cleaning.
June 26, 2007Routine14Details / Comments
  • 2830 - Repeat Floor/wall junctures not properly sealed in the kitchen and in one corner of the men's restroom.
  • 3170 - Repeat Floor tile cracked, broken, missing beneath the 3 compartment sink in the kitchen.
March 19, 2007Follow-up02Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Chili being held at improper temperatures (120).
  • 1100 - Repeat The food contact surface of the can opener is not smooth, contains cracks, chips, rust, or pits and can not be easily cleaned.
  • 1800 - The fan in the kitchen is covered with a layer of dust and grease.
  • 2790 - The wood shelving in the dry storage room is not smooth, easily cleanable, and non-absorbent.Sections of the metal rack shelving in the dry storage room are very rusty.
  • 2830 - Floor/wall junctures not properly sealed in the kitchen and in one corner of the men's restroom.
  • 3170 - Floor tile cracked, broken, missing beneath the 3 compartment sink in the kitchen.
  • 3180 - Repeat -The floor in the kitchen beneath the equipment has an accumulation of dirt, grime, and food particles.-The floors in the walk in freezer and the Norlake walk in refrigerator have an accumulation of dirt, grime, and food on them.-The floor in the dry storage room is very dirty, especially beneath the storage shelves. Area on right when immediately entering the dry storage room is cluttered and very dirty.The wood shelving in the dry storage room has an accumulation of dust and dirt as well as spilled food.
March 06, 2007Routine16Details / Comments
  • 1100 - Repeat The food contact surface of the Can opener is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - Repeat The nonfood contact surface of the can opener holder is not easily cleanable.
  • 1550 - Repeat The sinks are not sealed to adjoining equipment or walls.
  • 1570 - Repeat The door of the refrigerator under the oven was observed in a state of disrepair and damaged.
  • 2000 - Repeat Non food items were found stored on the floor of the dry storage..
  • 3180 - Repeat The floor in the in the walk in noted in need of cleaning. Also the dry storage room is very cluttered and cannot be easily cleaned.
November 22, 2006Follow-up06Details / Comments
  • 0820 - Critical Repeat Food cold holding at improper temperatures.
  • 1100 - The food contact surface of the Can opener is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - The nonfood contact surface of the can opener holder is not easily cleanable.
  • 1550 - The sinks are not sealed to adjoining equipment or walls.
  • 1570 - The door of the refrigerator under the oven was observed in a state of disrepair and damaged.
  • 2000 - Non food items were found stored on the floor of the dry storage..
  • 3180 - Repeat The floor in the in the walk in noted in need of cleaning. Also the dry storage room is very cluttered and cannot be easily cleaned.
November 07, 2006Routine16Details / Comments
  • 0200 - Corrected During Inspection Employee wearing jewelry on her arm while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Pole extender sitting on top of packaged food items in the storage room.
  • 0820 - Corrected During Inspection Critical Sliced turkey, sliced ham, salami, chicken teriyaki and Tuscan chicken cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sliced green peppers and steaks in the walk-in cooler are not properly dated for disposition.
  • 1790 - The inside top cavities of both microwave ovens are observed soiled.
  • 1960 - Clean dishes were found stacked while wet after cleaning and chemical sanitization.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3180 - Kitchen floor noted in need of cleaning.
  • 3240 - Kitchen handwashing sink is unclean and not maintained.
  • 3270 - Methods are not being used to control pests. Numerous insects flying around bag of onions.
  • 3340 - Corrected During Inspection Critical Containers of drain cleaner are not properly stored to prevent the contamination of food items.
July 10, 2006Routine39Details / Comments
  • 0610 - Case of bread dough not covered in walk in freezer
  • 1770 C - Floors dirty along walls, under euipment and in walk ways.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area is blocked by food container and single service items, preventing access by employees for easy handwashing.
March 06, 2006Routine12Details / Comments
No violation noted during this evaluation. January 31, 2006Complaint--Details / Comments
No violation noted during this evaluation. October 10, 2005Routine00Details / Comments
3240 - Repeat Handwashing facility is not unclean and not maintained. Drain clogged with food debris.July 14, 2005Follow-up01Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0820 - Corrected During Inspection Critical Repeat All meats in cold holding at improper temperatures. No temperature chart used in last 5 days to control food temperatures.
  • 0850 - Corrected During Inspection Critical Meats in cold holding not charted as required for using time rather than temperature as a control. Labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1570 - walkin freezer was observed in a state of disrepair and damaged. Leaking condensation onto floor and food packages.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 2210 - No use of a backflow prevention device or an air gap was observed for the mop sink.
  • 2240 - Critical Toilet in womens restroon does not flush properly. Low water flow.
  • 3240 - Corrected During Inspection Handwashing facility is not unclean and not maintained. Drain clogged with food debris.
July 11, 2005Routine--Details / Comments
No violation noted during this evaluation. April 05, 2005Follow-up00Details / Comments
  • 0820 - Critical Repeat Tuna salad, 61, ham, 60, salami, 54, roast beef, 47 steak, 53 and chicken, 51 in cold holding at improper temperatures.
  • 3250 - Repeat Toilet room doors do not close completely.
March 31, 2005Follow-up11Details / 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.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Bread dough box left open in walkin freezer.
  • 0820 - Critical Tuna salad, 61, ham, 60, salami, 54, roast beef, 47 steak, 53 and chicken, 51 in cold holding at improper temperatures.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food trays not properly cleaned to remove all food debris..
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener, microwave ovens
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floors, floors along equipment and walls, tops of ovens..
  • 1960 - Repeat Food trays were found stacked while wet after cleaning and not sanitization.
  • 2000 - Single service items observed unprotected from contamination. Drink cups not in plastic sleeves or dispensers.
  • 2890 - Light bulb in food prep area in back room not shielded, coated, or otherwise shatter-resistent.
  • 3240 - Handwashing facilities are not maintained. No paper towels available in men's restroom.
  • 3250 - Toilet room doors do not close completely.
  • 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored above food prep areas and next to food contact items in stock room.
March 24, 2005Complaint--Details / Comments
1960 - Repeat Food Storage pans were found stacked while wet after cleaning and chemical sanitization.January 09, 2005Follow-up01Details / Comments
1960 - Food storage pans were found stacked while wet after cleaning and chemical sanitization.January 09, 2005Follow-up01Details / Comments
  • 0140 - Critical Improper handwashing procedures observed. Contact with soap no longer than 8 seconds.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Pony tail longer than 6 inches unrestrained.
  • 0570 - Wiping cloths improperly stored between use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Drink dispenser nozzles.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floors under equipment, walk in refer floor, tops of ovens and equipment, inside microwave ovens..
  • 1960 - Food storage pans were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Single service items observed unprotected from contamination. Drink cups and plates not protected.
  • 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent. End caps missing
January 07, 2005Routine--Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cases of food stored below leaking condensation unit of freezer.
  • 2890 - Light bulb in stock room, food prep area and outside of the walkin refers not shielded, coated, or otherwise shatter-resistent.
  • 0690 - Insulation from ceiling tiles exposed because of damage from leaking roof.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside top of microwave oven..
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 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.
  • 0130 - Critical Food employees observed with soiled hands and arms.
  • 0050 - Critical The person in charge was not available at the time of inspection.
July 14, 2004Follow-up--Details / Comments
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Flat baking pans and bread pan liners
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cases of food stored below leaking condensation unit of freezer.
  • 1570 - Repeat 1) Freezer leaking condensation into freezer food storage area. 2) Roof leaking into stockroom.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 2890 - Light bulb in stock room, food prep area and outside of the walkin refers not shielded, coated, or otherwise shatter-resistent.
  • 0480 - Unlabeled food containers. Sugar
  • 3490 - Employee's pocket books stored in such a way that they could contaminate food contact items (drink cups) in the food prep area.
  • 0690 - Insulation from ceiling tiles exposed because of damage from leaking roof.
  • 3340 - Critical Containers of Raid spray for flying insects was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside top of microwave oven..
  • 1770 A - Critical Mold growing on ice shoot of dispenser for drinks.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
July 12, 2004Routine49Details / Comments
No violation noted during this evaluation. December 24, 2003Routine00-
  • 0820 - Critical Repeat Salami-66, Pepperoni-62, Bolonga-60, Chicken-59, Turkey-56, Ham-55, Roast Beef-58. All out of temperature.
  • 1190 - Repeat Thermometer for walk in refer not accurate. Reads 50 while unit is 40
  • 1770 - Back side of the overhead sing is dusty.
  • 1570 - 1) Cold Holding sandwich prep table not maintaining food temperatures below 45. 2) Freezer unit is leaking condensation onto cases of food.
November 19, 2003Routine13Details / Comments
No violation noted during this evaluation. July 23, 2003Routine00Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1570 - The yellow under counter refrigerator was not working properly. Temperatures of 48 to 61 degrees were observed inside the unit.
  • 1190 - Repeat The ambient air temperature measuring device (degrees F) located in the walk in refer is not accurate. Unit measured at 42 degrees F and thermometer registared 36 degrees F.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3380 - Critical Food contact items not sanitized after washing.
  • 1770 - Repeat Build up of dirt and debris under the service counter.
  • 0820 - Critical Repeat Chicken, ham, pepperoni, and turkey were found in cold holding at improper temperatures.
  • 0220 - Critical The presence of open food package and drink in a food preperation area indicates employees eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
July 16, 2003Routine46Details / Comments

July 10, 2009 (Routine)

Comments:
Observed good handwashing and glove use. Person in charge appeared to have the necessary knowledge of food safety.

January 14, 2009 (Follow-up)

Comments:
Undercounter refrigerator adjusted.

January 09, 2009 (Critical Procedures)



Violation: 0820 A 2 - Critical Ham/turkey/etc cold holding at improper temperatures in the under counter refrigerator(45).
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Units adjusted during inspection. Will follow up.
Comments:
Observed good handwashing and glove use.

July 08, 2008 (Critical Procedures)

Comments:
No violations noted on critical inspection. Excellent use of gloves to prevent bare hand contact with RTEs, good personal hygeine, good job.

March 31, 2008 (Follow-up)

Comments:
Work in progress on three compartment sink. Remainder of violations satisfactorily corrected.

February 26, 2008 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food. Both food prep. employees wearing multiple bracelets/ bands on wrists.
    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.
  • 1570 - Repeat The walk-in freezer was observed in a state of disrepair as there is considerable ice build-up from cooling unit condensate, does not appear to be draining properly.
    Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove all foods from under the drip area until unit is repaired.
  • 2350 ii - Plumbing connections under the three compartment sink are leaking. Electrical tape is not an acceptable repair.
    Plumbing systems and components shall be maintained in good repair.
  • 2830 - Repeat Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space. Cove molding has come loose, lying on floor.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the Women's rest-room.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Men's rest-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
  • 3070 - Corrected During Inspection Toilet tissue was not present in the Men's rest-room
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
  • 3170 - The ceiling tile above the three compartment sink sagging/damaged is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 24, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Meatballs on hot holding prep. table being held at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1320 - Thermometer missing or not easily visible in refrigerator with the green door.
    Working, easily visible thermometers required in all refrigeration units.
  • 1570 - Huge buildup of ice on the floor in the walk in freezer. Water obviously not draining properly from unit.
    Repair asap. Remove ice from the floor, repair unit so that it will properly drain.
  • 2810 - Repeat Trim/wall damaged in kitchen in area of 3 compt. sink. Trim in men's restroom in a state of dis-repair.
    Make necessary repairs. Repeat violation.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. One set of overhead fluorescent lighting is not working.
    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 26, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Observed employee eating in the food preparation area.
    No eating, or drinking from open containers permitted in the food preparation area. Drinking from a covered container with a straw is permitted.
  • 2810 - Floor tile in the area around the 3 compartment sink does not allow for easy cleaning.
    Repair fractured and broken floor tile so that the floor is easily cleanable.
  • 2830 - Repeat Floor wall juncture in @LOCATION@ is not coved and closed to no larger than 1/32 inch space in and around the 3 compartment sink.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 2890 - Light bulbs in walk in refrigerator and freezer are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Floor beneath equipment in the kitchen and beneath storage racks was 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. Floor in the back storage area is cluttered up with boxes, ceiling tile, and other items that prevent the area from being properly cleaned. Definitely get rid of the ceiling tile from this area.

March 19, 2007 (Follow-up)



Violations:
  • 2830 - Repeat Floor/wall junctures not properly sealed in the kitchen and in one corner of the men's restroom.
    Properly seal and trim the floor/wall junctures in the kitchen and men's restroom.
  • 3170 - Repeat Floor tile cracked, broken, missing beneath the 3 compartment sink in the kitchen.
    Replace the broken tile on the kitchen floor.
Comments:
Violations 2830 and 3170 to be corrected by next routine inspection.

March 06, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Chili being held at improper temperatures (120).
    Re-heat chili to 165 deg. f. and turn the holding unit up. Check holding temperature with metal stem food thermometer. Hot holding must be maintained at 140 deg. f. or above.
  • 1100 - Repeat The food contact surface of the can opener is not smooth, contains cracks, chips, rust, or pits and can not be easily cleaned.
    Replace the can opener to provide a food contact surface that is smppth and easily cleanable, free of breaks, open seams, craacks, chips, pits, rust, and crevices to prevent the buildup of food debris.
  • 1800 - The fan in the kitchen is covered with a layer of dust and grease.
    Thoroughly clean the fan cover an blades.
  • 2790 - The wood shelving in the dry storage room is not smooth, easily cleanable, and non-absorbent.Sections of the metal rack shelving in the dry storage room are very rusty.
    Paint the wood shelving with polyurethane so that is easily cleanable and non-absorbent.Replace/repair the metal shelving that is rusty.
  • 2830 - Floor/wall junctures not properly sealed in the kitchen and in one corner of the men's restroom.
    Properly seal and trim the floor/wall junctures in the kitchen and men's restroom.
  • 3170 - Floor tile cracked, broken, missing beneath the 3 compartment sink in the kitchen.
    Replace the broken tile on the kitchen floor.
  • 3180 - Repeat -The floor in the kitchen beneath the equipment has an accumulation of dirt, grime, and food particles.-The floors in the walk in freezer and the Norlake walk in refrigerator have an accumulation of dirt, grime, and food on them.-The floor in the dry storage room is very dirty, especially beneath the storage shelves. Area on right when immediately entering the dry storage room is cluttered and very dirty.The wood shelving in the dry storage room has an accumulation of dust and dirt as well as spilled food.
    Thoroughly clean the areas mentioned above.
Comments:
Manager answered 14 of the 18 questions correctly on the demonstration of knowledge quiz (satisfactory is 14+).
I just wanted to stress to you the importance of checking your food and equipment temperatures. Use a calibrated metal stem food thermometer to closely monitor your hot and cold held food on your prep. line. Remember hot holding is 140 deg. F. or above, and cold holding is 41 deg. F. or below. Also closely monitor the holding temperatures in your refrigeration units. As of March 1, 2007, all cold-held potentially hazardous foods must be held at 41 deg. or less.
Follow up inspection to be conducted on or around March 19, 2007. Violations 1800, 1100, and 3180 are to be corrected at least by this date. Remaining violations to be corrected by the next scheduled routine inspection.

November 22, 2006 (Follow-up)



Violations:
  • 1100 - Repeat The food contact surface of the Can opener is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the Can opener to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1150 - Repeat The nonfood contact surface of the can opener holder is not easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections,rust, and crevices.
  • 1550 - Repeat The sinks are not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - Repeat The door of the refrigerator under the oven was observed in a state of disrepair and damaged.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2000 - Repeat Non food items were found stored on the floor of the dry storage..
    Store these items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat The floor in the in the walk in noted in need of cleaning. Also the dry storage room is very cluttered and cannot be easily cleaned.
    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.

November 07, 2006 (Routine)



Violations:
  • 0820 - Critical Repeat Food cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Adjust the refrigerators and the prep table to maintain food temps at 41 or below. Also the prep table should not be turned off at night, this causes the equipment to go up in temperatures and makes it work much harder to get to the appropriate temperature.
  • 1100 - The food contact surface of the Can opener is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the Can opener to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1150 - The nonfood contact surface of the can opener holder is not easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections,rust, and crevices.
  • 1550 - The sinks are not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - The door of the refrigerator under the oven was observed in a state of disrepair and damaged.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2000 - Non food items were found stored on the floor of the dry storage..
    Store these items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat The floor in the in the walk in noted in need of cleaning. Also the dry storage room is very cluttered and cannot be easily cleaned.
    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.

July 10, 2006 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employee wearing jewelry on her arm 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Pole extender sitting on top of packaged food items in the storage room.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Remove the pole extender from the food storage area.
  • 0820 - Corrected During Inspection Critical Sliced turkey, sliced ham, salami, chicken teriyaki and Tuscan chicken cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sliced green peppers and steaks in the walk-in cooler are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1790 - The inside top cavities of both microwave ovens are observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavities of the microwave ovens at least every 24 hours.
  • 1960 - Clean dishes 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.
  • 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.
  • 3180 - Kitchen floor 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.
  • 3240 - Kitchen handwashing sink is unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Methods are not being used to control pests. Numerous insects flying around bag of onions.
    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.
  • 3340 - Corrected During Inspection Critical Containers of drain cleaner are not properly stored to prevent the contamination of food items.
    Containers of drain cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
There were no previous violations to follow-up on. All critical violations noted during this inspection were corrected during the inspection. Non-critical violations to be corrected by October 8, 2006.

March 06, 2006 (Routine)



Violations:
  • 0610 - Case of bread dough not covered in walk in freezer
    Keep all foods protected in storage.
  • 1770 C - Floors dirty along walls, under euipment and in walk ways.
    Keep floors clean. Keep dirt from building up under equipment and along walls by proper cleaning regularly.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area is blocked by food container and single service items, 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 items preventing its use.

January 31, 2006 (Complaint)

Comments:
No justification for complaint seen at this inspection or the monitoring visits conducted on the 27th and 30th of January 2006. Discussed the complaint with the Manager and reviewed eating and handwashing procedures and protection of food on display.

October 10, 2005 (Routine)

Comments:
Inspection conducted to determine the impact water conservation is having on sanitation. The HD will waive the requirement for water under pressure at the facility if a potable water supply is provided. The criteria for potable water will be provided.

July 14, 2005 (Follow-up)



Violation: 3240 - Repeat Handwashing facility is not unclean and not maintained. Drain clogged with food debris.
Keep handwashing facilities clean and maintained to encourage proper handwashing. Handwashing sinks are for washing of hands only and are not to be used for any other purpose by anyone.

July 11, 2005 (Routine)



Violations:
  • 0200 - Corrected During Inspection 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.
  • 0820 - Corrected During Inspection Critical Repeat All meats in cold holding at improper temperatures. No temperature chart used in last 5 days to control food temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0850 - Corrected During Inspection Critical Meats in cold holding not charted as required for using time rather than temperature as a control. Labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Rotate out food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1570 - walkin freezer was observed in a state of disrepair and damaged. Leaking condensation onto floor and food packages.
    Repair the freezer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 2210 - No use of a backflow prevention device or an air gap was observed for the mop sink.
    Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install an atmospheric breaker to the mop sink faucet. Remove the hose until backflow device is installed.
  • 2240 - Critical Toilet in womens restroon does not flush properly. Low water flow.
    Increase the time and amount of water per flush in unit.
  • 3240 - Corrected During Inspection Handwashing facility is not unclean and not maintained. Drain clogged with food debris.
    Keep handwashing facilities clean and maintained to encourage proper handwashing. Handwashing sinks are for washing of hands only and are not to be used for any other purpose by anyone.

April 05, 2005 (Follow-up)

Comments:
Now using time as a Public Health Control. Time chart up to date.

March 31, 2005 (Follow-up)



Violations:
  • 0820 - Critical Repeat Tuna salad, 61, ham, 60, salami, 54, roast beef, 47 steak, 53 and chicken, 51 in cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3250 - Repeat Toilet room doors do not close completely.
    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.
Comments:
Discussed the use of a temperature chart to use Time as a Public Health control. Keep 3 compartment sink set up at all times.

March 24, 2005 (Complaint)



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.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Bread dough box left open in walkin freezer.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0820 - Critical Tuna salad, 61, ham, 60, salami, 54, roast beef, 47 steak, 53 and chicken, 51 in cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1700 - 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food trays not properly cleaned to remove all food debris..
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener, microwave ovens
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floors, floors along equipment and walls, tops of ovens..
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Repeat Food trays were found stacked while wet after cleaning and not 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.
  • 2000 - Single service items observed unprotected from contamination. Drink cups not in plastic sleeves or dispensers.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2890 - Light bulb in food prep area in back room not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3240 - Handwashing facilities are not maintained. No paper towels available in men's restroom.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3250 - Toilet room doors do not close completely.
    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.
  • 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored above food prep areas and next to food contact items in stock room.
    Containers of cleaning chemicals must be located in an area that is not above or close to food, equipment, utensils, linens or single service items.
Comments:
Mopsink not accessable. Keep path to sink clear. Complaint of facility not clean is justified. Major cleaning required.

January 09, 2005 (Follow-up)



Violation: 1960 - Repeat Food Storage pans 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.

January 09, 2005 (Follow-up)



Violation: 1960 - Food storage pans 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.

January 07, 2005 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed. Contact with soap no longer than 8 seconds.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Pony tail longer than 6 inches unrestrained.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Drink dispenser nozzles.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floors under equipment, walk in refer floor, tops of ovens and equipment, inside microwave ovens..
    Maintain nonfood-contact surfaces of equipment clean. Inside of microwave ovens must be cleaned every four hours. Floors, tops of equipment and can opener to be cleaned daily.
  • 1960 - Food storage pans 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.
  • 2000 - Single service items observed unprotected from contamination. Drink cups and plates not protected.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent. End caps missing
    Replace end caps.

July 14, 2004 (Follow-up)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cases of food stored below leaking condensation unit of freezer.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 2890 - Light bulb in stock room, food prep area and outside of the walkin refers not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0690 - Insulation from ceiling tiles exposed because of damage from leaking roof.
    Repair leak and replace damaged ceiling tiles.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside top of microwave oven..
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 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.
  • 0130 - Critical Food employees observed with soiled hands and arms.
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.

July 12, 2004 (Routine)



Violations:
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Flat baking pans and bread pan liners
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cases of food stored below leaking condensation unit of freezer.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1570 - Repeat 1) Freezer leaking condensation into freezer food storage area. 2) Roof leaking into stockroom.
    1) Repair the freezer to normal operating condition which does not allow leaking of condensation into freezer compartment. 2) Repair roof to stop the leaking problem. Replace damaged ceiling tiles when leak is fixed.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 2890 - Light bulb in stock room, food prep area and outside of the walkin refers not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0480 - Unlabeled food containers. Sugar
    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.
  • 3490 - Employee's pocket books stored in such a way that they could contaminate food contact items (drink cups) in the food prep area.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 0690 - Insulation from ceiling tiles exposed because of damage from leaking roof.
    Repair leak and replace damaged ceiling tiles.
  • 3340 - Critical Containers of Raid spray for flying insects was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers oftoxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside top of microwave oven..
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 A - Critical Mold growing on ice shoot of dispenser for drinks.
    Remove the ice and clean and sanitize the entire unit. Clean daily with sanitizer to prevent any mold growth.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

November 19, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Salami-66, Pepperoni-62, Bolonga-60, Chicken-59, Turkey-56, Ham-55, Roast Beef-58. All out of temperature.
    Rotate out and cool to below 45. Contact serviceman to service unit immediately. Contacted during inspection.
  • 1190 - Repeat Thermometer for walk in refer not accurate. Reads 50 while unit is 40
    Install thermometer inside unit near door or repair existing unit.
  • 1770 - Back side of the overhead sing is dusty.
    Clean regularly to prevent build up of dust.
  • 1570 - 1) Cold Holding sandwich prep table not maintaining food temperatures below 45. 2) Freezer unit is leaking condensation onto cases of food.
    Have units serviced immediately.

July 23, 2003 (Routine)

Comments:
Previous violations corrected. Provided sample of time chart for monitoring temperatures and discussed procedures for using time as a public health control.

July 16, 2003 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1570 - The yellow under counter refrigerator was not working properly. Temperatures of 48 to 61 degrees were observed inside the unit.
    Move all foods to a unit that can maintain the proper prodect temperature and have this unit serviced.
  • 1190 - Repeat The ambient air temperature measuring device (degrees F) located in the walk in refer is not accurate. Unit measured at 42 degrees F and thermometer registared 36 degrees F.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3380 - Critical Food contact items not sanitized after washing.
    All food contact items must be sanitized following washing and rinsing. Sanitizer as well as wash and rinsing sinks should be set up at all times the restaurant is in operation.
  • 1770 - Repeat Build up of dirt and debris under the service counter.
    Clean all areas of the floor daily to prevent the build up of dirt and debris.
  • 0820 - Critical Repeat Chicken, ham, pepperoni, and turkey were found in cold holding at improper temperatures.
    Move the food to refrigerator and replace with fresh and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Using time as a public health control can prevent this violation. Refer to the regulations for the proper procedure for using time as a control.
  • 0220 - Critical The presence of open food package and drink in a food preperation area indicates employees eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.

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