Subway, 1110 West Broad Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 1110 West Broad Street, Richmond, Virginia
Phone: (804) 338-3766
Total inspections: 11
Last inspection: May 26, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. May 26, 2009Critical Procedures00-
0820 A 2 - Corrected During Inspection Critical Repeat chicken,steak, prime rib cold holding at improper temperaturesNovember 20, 2008Routine10Details / Comments
  • 0790 - Improper methods used to thaw meat.
  • 0820 A 2 - Corrected During Inspection Critical Cold cuts, chicken strips cold holding at improper temperatures
  • 3220 - Repeat Mops not hung up to air dry.
May 21, 2008Routine12Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in refrigerator (meatballs).
  • 0610 - The handsink in the food preparation area creates back splash of water when used adjacent to food preparation service table. Install a barrier between table and hand sink to prevent backsplash.
  • 0820 - Corrected During Inspection Critical Repeat Sliced tomatoes, turkey breast,, ham cold holding at improper temperatures.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: oven mitts.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - There is no handwash sign for employees posted in the mens' restroom. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
November 19, 2007Routine24Details / Comments
  • 0820 - Corrected During Inspection Critical Soup hot holding at improper temperatures.
  • 1570 - Sanitizing distributer was observed in a state of disrepair not distributing sanitizer.
  • 1700 - Critical Sanitizing solution used was not at an acceptable concentration.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Small sheet pans
  • 1780 - Corrected During Inspection Critical Equipment food contact soda spouts were not observed cleaned.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen area.
  • 3220 - Mops not hung up to air dry.
November 27, 2006Routine34Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in the Norlake walk-in refrigerator and Norlake freezer
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of food and for shelving in the walk-in freezer.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: oven mittens.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the rear beside 3-section sink is blocked, preventing access by employees for easy handwashing.
July 17, 2006Routine25Details / Comments
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: sheet pans, tea dispenser, food storage containers, and tomato slicer.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the prep area observed was blocked, preventing access by employees for easy handwashing.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 26, 2006Routine30Details / Comments
  • 1060 - Corrected During Inspection Dirty cardboard is being used to line bottom shelf of metal rack shelving unit beside walk-in refrigerator.
  • 2000 - Single-service articles (ie paper and plastic cups) are being stored open/unprotected beside cash register/computer screen.
  • 3030 - No disposable towels were provided at the hand washing sink in front area.
  • 3180 - Floor beneath shelving units across from walk-in freezer is dirty.
November 17, 2005Routine04Details / Comments
1060 - Repeat The nonfood contact surface of the storage racks is not corrosion resistant, nonabsorbent, and/or smooth.August 11, 2005Follow-up01Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the storage racks is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1700 - Corrected During Inspection Critical Chlorine 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: ice machine
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of cooking pans.
  • 1800 - Corrected During Inspection The nonfood contact surface of the storage shelves and exterior of bulk containers have accumulations of grime and debris.
August 11, 2005Routine26Details / Comments
No violation noted during this evaluation. June 01, 2004Routine00-

November 20, 2008 (Routine)



Violation: 0820 A 2 - Corrected During Inspection Critical Repeat chicken,steak, prime rib cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

May 21, 2008 (Routine)



Violations:
  • 0790 - Improper methods used to thaw meat.
    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
  • 0820 A 2 - Corrected During Inspection Critical Cold cuts, chicken strips cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

November 19, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in refrigerator (meatballs).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - The handsink in the food preparation area creates back splash of water when used adjacent to food preparation service table. Install a barrier between table and hand sink to prevent backsplash.
    Protect food from contamination by storing the food in a clean and dry location.
  • 0820 - Corrected During Inspection Critical Repeat Sliced tomatoes, turkey breast,, ham 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: oven mitts.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - There is no handwash sign for employees posted in the mens' restroom. 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.

November 27, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Soup hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1570 - Sanitizing distributer was observed in a state of disrepair not distributing sanitizer.
    Repair the sanitizer to restore a state of condition that allows for proper operation, accuracy, and functioning.
  • 1700 - Critical Sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to a level of at least 200 parts per million.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Small sheet pans
    Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical Equipment food contact soda spouts were not observed cleaned.
    Clean soda spouts to prevent contamination.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen area.
    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
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Application and invoice left with the PIC for revalidation of the Health Permit.

July 17, 2006 (Routine)



Violations:
  • 0240 - Corrected During Inspection 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 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in the Norlake walk-in refrigerator and Norlake freezer
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of food and for shelving in the walk-in freezer.
    Discontinue the reuse of manufacturer containers for fod storage and shelving of food. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: oven mittens.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the rear beside 3-section sink 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 garbage can preventing its use.
Comments:
This inspection was performed due to a complaint filed on 7/11/06.

May 26, 2006 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: sheet pans, tea dispenser, food storage containers, and tomato slicer.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the prep area observed was blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical

November 17, 2005 (Routine)



Violations:
  • 1060 - Corrected During Inspection Dirty cardboard is being used to line bottom shelf of metal rack shelving unit beside walk-in refrigerator.
    Discard cardboard - not an approved surface.
  • 2000 - Single-service articles (ie paper and plastic cups) are being stored open/unprotected beside cash register/computer screen.
    Properly store single-service articles.
  • 3030 - No disposable towels were provided at the hand washing sink in front area.
    Equip hand washing sink with a supply of paper towels.
  • 3180 - Floor beneath shelving units across from walk-in freezer is dirty.
    Clean floor beneath shelving units by 02-17-06.

August 11, 2005 (Follow-up)



Violation: 1060 - Repeat The nonfood contact surface of the storage racks is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

August 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.
  • 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.
  • 0610 - Corrected During Inspection 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.
  • 1060 - The nonfood contact surface of the storage racks is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1700 - Corrected During Inspection 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine
    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: exterior of cooking pans.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Corrected During Inspection The nonfood contact surface of the storage shelves and exterior of bulk containers have 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.

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