Restaurant: Subway
Address: 1841 W Main Street, Salem, VA 24153
Type: Fast Food Restaurant
Phone: 540 750-4535
Total inspections: 3
Last inspection: 03/07/2016
Cooling Methods Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Tuna made about 1 hour ago was put directly on top of cold bain in a covered, deep container (45 F) and also is in a covered, deep container in the under counter refrig (52 F)
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Suggest placing tuna in pre-chilled containers once it is made and make sure it is 41 For below before it is placed on top of the bain.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cold holding at improper temperatures:top layers of portioned steak (48 F), portioned teryaki chicken (44 F) and portioned chicken (45 F) are unable to maintain 41 F or below because they are in paper boats and are stacked on top of each other with deli paper in between each layer. The portioned steak in right beside the hot holding wells.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Lids were placed on the portioned food items and the steak was moved to another location farther away from the hot wells. They will make sure these food items are used or discarded within 4 hours and will monitor temperatures to make sure they maintain 41 F or below with the lids on.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) tuna, sliced tomatoes and portioned chicken in the refrigeration unit are not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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. Food dated during inspection.
Light Bulbs Protective Shielding Observation: Light bulb in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
03/07/2016
Routine
TCS food on the left side of the cold holding unit is 41 F or less. When the new regulations are passed, cut leafy greens (lettuce, spinach) will become TCS foods and will have to be held at 41 F or below. Ownership has changed at this location. Issue yearly health permit. No violation noted during this evaluation.
09/23/2015
Follow-up
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cold holding at improper temperatures: left side of bain is not holding food at 41 F or below - egg white patty 47 F, sliced tomatoes 47 F, egg patty 50 F
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. TCS food on top of left side of the bain was discarded and the thermostat on the bain was adjusted to a colder temperature. PIC will monitor food temperatures and if food does not maintain 41 F or below it will be discarded within 6 hours (may not go above 70 F).
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