Subway, 801 Volvo Parkway, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 801 Volvo Parkway, Chesapeake, Virginia
Total inspections: 14
Last inspection: Apr 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0050 - Critical The only CFM is not present during inspection.
  • 0160 - Critical Food employees did not wash hands when needed.
  • 0690 - Trays of cookies stored under soap dispenser near front counter.
  • 0820 A 2 - Critical Repeat Ham, turkey and chicken cold holding at improper temperatures.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. storage shelves, 2. walk-in cooler shelves,3. exterior of plastic film box,4. utensil container on prep table.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 2000 - Clean trays stored on floor under handsink in kitchen to dry.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler after the door is closed.
  • 3100 - Employees' personal items stored with/near food and utensils on shelves in kitchen.
  • 3220 - Mops not hung up to air dry.
April 07, 2009Routine38Details / Comments
  • 0470 - Critical Two containers of cheese left on counter with no cover.
  • 0610 - A bag of store purchased ice was stored directly on walk-in freezer floor.
  • 0820 A 2 - Critical Sliced tomatoes, packaged ham, diced chicken and vegetable patties in walk-in cooler cold holding at improper temperatures
  • 2010 - Packages of single service items stored directly on the floor in storage.
  • 3290 - Dust pan and broom were stored above and with bottled juice and may cause contamination of food.
September 09, 2008Routine--Details / Comments
  • 2310 B - Corrected During Inspection The handwash station at the sandwich prep are is being used as a dump station.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - The floor near the wall needs repairing. Repair the coving around the refrigerator. Fix any cracked tiles in the facility. Refurbish shelves as needed.
April 11, 2008Routine04Details / Comments
  • 1080 - Corrected During Inspection The lexan pans are not designed and constructed to be durable. Some are broken or cracked.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
October 29, 2007Routine02Details / 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 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open containers of personal drink stored improperly.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in unit.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food stored at the handwashing station at service area.
  • 1060 - The nonfood contact surface of the soda crate under shelves in the walk-in unit and rusty shelves in the walk-in unit is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  • 1730 - Corrected During Inspection Knife handle wrapped with paper towel was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: container of utensils, and food processor holder at prep table.
  • 2000 - Repeat Clean single service items were observed stored with the food-contact surface facing upward.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2010 - Clean equipment/utensils were found stored at the on the floor and under the sewer line at the handwashing station in service area..
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2310 B - The handwash station at the service area is being used as a dump station.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the kitchen, service area and in the toilet rooms.
  • 3180 - Repeat Floor and walls in the kitchen and servie area, walls in women's toilet room noted in need of cleaning.
  • 3290 - Corrected During Inspection Tools such as air dust, ranch noted to be stored in such a way that it is contaminating utensils
  • 3340 - Critical Repeat Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Critical Repeat Containers of chemical not stored separately from insecticides or rodenticides.
  • 3490 - Personal care items stored over food prep area on the shelf in the kitchen.
June 13, 2007Routine514Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food. INCLUDES WATCHES, BRACELETS, AND COLORED WRIST BANDS.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - BROWN HAND DRYING PAPER TOWELS USED TO LINE THE BOTTOM OF FOOD INSERTS.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: CRAB SALAD.
  • 0570 - Corrected During Inspection FRONT COUNTER WIPING CLOTH SANITIZING SOLUTION IS SOILED CAUSING A LOW CONCENTRATION OF SANITIZER.
  • 1570 - Repeat LIGTH BULB SHIELD IN THE WALK IN FREEZER was observed in a state of disrepair and damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELF UNDER THE SODA DISPENSOR CABINET, PLASTIC STORAGE CONTAINERS UNDER THE FRONT SERVICE COUNTER, SHELF UNDER THE FRONT COUNTER HAND SINK CABINET, AND SPACES BETWEEN THE SODA FLAVOR DISPENSORS AT THE SELF SERVICE COUNTER.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2350 ii - UNUSED FLOOR DRAIN RISER IN THE BACK AREA NOT PROTECTED.
  • 2350 ii - Plumbing connections AT THE 3 COMPARTMENT SINK are leaking.
  • 2580 - THE WALK IN REFRIGERATOR CEILING VENT IS DRIPPING WATER INTO A COLLECTION BUCKET AND TRAY ON THE TOP SHELF OF THE FOOD STORAGE RACK.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided IN THE FEMALE BATHROOM.
  • 3170 - FLOOR TILES not maintained in good repair
  • 3180 - FLOOR AROUND THE HOT WATER TANK noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical Repeat SPRAY BOTTLE WITH A CLEAR LIGUID not properly labeled.
  • 3340 - Corrected During Inspection Critical CAN OF RAID STORED WITH CLEANSERS.
February 09, 2007Routine214Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. INCLUDES HOOPED EARRINGS, BRACELETS AND WATCHES
  • 0240 - Corrected During Inspection Repeat Employee observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
  • 0550 - GREEN HANDLED CAN OPENER AND TWO CHEF KNIVES STORED IN A DIRTY CONTAINER WITH SCISSORS, TAPE AND A PAIR OF PLIERS.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. BOXES OF VEGETABLES IN THE WALK IN REFRIGERATOR AND BAG OF ONIONS.
  • 1570 - Repeat LIGTH SHIELD COVERS IN THE WALK IN UNITS WERE observed in a state of disrepair and damaged.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1750 - Manufacturer containers were observed reused for the storage of FOOD. GLASS GALLON JUGS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COMPARTMENT UNDER THE FRONT COUNTER HAND SINK.
  • 1960 - FOOD CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Corrected During Inspection Clean TABLEWARE were not observed stored in a position to allow air-drying.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  • 2620 - Corrected During Inspection SMALL GREEN PLASTIC TRASH CAN WAS OBSERVED DAMAGED AND NO LONGER LEAK AND INSECT PROOF.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Mop not hung up to air dry.
  • 3330 - Corrected During Inspection Critical SPRAY BOTTLE OF UNKNOWN SUBSTANCE IS not properly labeled.
October 11, 2006Routine214Details / Comments
  • 0240 - Corrected During Inspection Repeat Manager observed working in the food service area without a proper hair restraint.
  • 0820 - Critical CHICKEN and CHEESE cold holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the walk-in cooler were not properly dated for disposition after opening.
  • 1570 - Repeat Walk-in cooler and freezer's light shields were observed in a state of disrepair and damaged.
  • 1570 - Missing light in the walk-in freezer.
  • 2350 ii - The toilet water basin for the Men's restroom toilet is leaking.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler and freezer.
October 10, 2005Routine24Details / Comments
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination emanating from the counter-mounted handsink.
  • 1450 - TUNA FISH was overstocked in the food container.
  • 1570 - Repeat WALK-IN COOLER/FREEZER LIGHT SHIELDS, and the 3-COMPARTMENT SINK FAUCET SEAL were observed in a state of disrepair and damaged.
  • 1790 - Corrected During Inspection The food contact equipment surface of the SODA DIFFUSERS are observed soiled with accumulations of grime.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3080 - Less than 10 foot candles of light was noted in the WALK-IN COOLER/FREEZER
  • 3170 - Corrected During Inspection WALK-IN FREEZER LIGHT is not maintained in good repair
July 06, 2005Routine08Details / Comments
  • 0200 - Repeat Employee wearing jewelry on his arm and while preparing food.
  • 0480 - Corrected During Inspection Repeat Unlabeled food spice containers.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination emanating from the counter-mounted handsink.
  • 1570 - SEAL TO THE 3-COMPARTMENT SINK FAUCET and MICROWAVE OVEN were observed in a state of disrepair and damaged.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the LADIES RESTROOM.
  • 3170 - WALK-IN COOLER LIGHT is not maintained in good repair.
  • 3220 - Repeat Mop not hung up to air dry.
February 24, 2005Routine08Details / Comments
  • 3220 - Repeat Mop not hung up to air dry.
  • 0380 - Critical Food from damaged packaging (DENTED CANS OF TUNA) offered for sale or service.
  • 1060 - Repeat The nonfood contact surface of the STORAGE CABINET UNDER THE COUNTER-MOUNTED HANDSINK is not corrosion resistant, nonabsorbent, and/or smooth due to rust on the metal surface.
  • 0470 - Critical Unwrapped or uncovered food in the LEXAN FOOD STORAGE PANS located at the sandwich preparation counter during pre-lunch rush sub preparation hours.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. (CORRECTED DURING THIS INSPECTION)
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 2000 - Containers of condiments and non-food items were found stored on the floor.
  • 3660 - Repeat Current permit is not posted in a place where it is readily observable by the public.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1570 - LOWER SHLEF ON FOOD PREPARATION COUNTER, WALK-IN COOLER LIGHT SHIELD, DOUGH CUTTER HANDLE, and LEXAN PANS & LIDS were observed in a state of disrepair and damaged.
  • 0480 - Unlabeled squeeze bottle and shaker food containers.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3180 - Repeat WALK-IN FREEZER FLOOR, WALL UNDER THE 3-COMPARTMENT SINK, and the CEILING LIGHT SHIELDS OVER THE SUB PREPARATION COUNTER are noted in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SODA MACHINE'S PLASTIC DIFFUSER NOZZLES.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: METAL GRATE SHELVING OVER THE 3-COMPARTMENT SINK (corrected during this inspection).
  • 0210 - Food employees wearing soiled clothing due to repeated sneezing into the shirt sleeve during this inspection. (SHIRT CHANGED AND HANDS WASHED ONLY AFTER BEING ADVISED TO DO SO)
  • 2930 - Front outer opening of the food establishment is not protected against entry of insects and rodents due to the door propped open while unattended. (CORRECTED DURING THIS INSPECTION)
  • 3340 - Critical Containers of unused dry wiping cloths and cleaning products not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Spray bottle of sanitizer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items due to being stored on the food preparation counter while unattended. (CORRECTED DURING THIS INSPECTION)
  • 2730 - The strip mall refuse container used to store refuse for this food facility has no drain plug.
  • 2740 - Trash and litter with this restaurant's address were observed adjacent to the strip mall refuse container outside the facility.
  • 2760 - Refuse container stored next to the waste grease barrels was observed stored full with overflow trash stored around the dumpster before trash pick-up.
October 08, 2004Routine416Details / Comments
  • 0820 - Critical Repeat SLICED ROAST BEEF, PRE-COOKED PHILLY STEAK, and PER-COOKED CHICKEN STRIPS cold holding at improper temperatures on the customer counter food prep line.
  • 3220 - Repeat Mop not hung up to air dry.
  • 1060 - The nonfood contact surface of the cabinet located under the food prep handsink is not corrosion resistant, nonabsorbent, and/or smooth due to rust.
  • 2750 - Refuse container in the dishwashing area is soiled an has an accumulation of debris on its outer surface.
  • 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
  • 1790 - Repeat The (door seal) of the Kenmore microwave oven is observed soiled.
  • 1100 - The food contact surface of the PLASTIC LEXAN FOOD STORAGE PANS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
  • 3330 - Critical Working containers of cleaning products are not properly labeled.
  • 3170 - Repeat FLOOR in the walk-in cooler and in the food prep area are not maintained in good repair.
  • 0200 - Employee observed wearing a wrist watch on his wrist while preparing food.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - Repeat WALLS in the dishwashing and food storage areas noted in need of cleaning.
  • 3240 - Repeat Handwashing sink located adjacent to the 3-compartment sink is unclean.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PLASTIC STEP STOOL, MOP BUCKET & STRAINER, and the MOP SINK.
  • 1570 - Repeat DOOR LOCATED NEXT TO THE 3-COMPARTMENT SINK and the MEN'S RESTROOM DOOR were observed in a state of disrepair and damaged.
  • 2030 - Storage of clean utensils observed stored in a soiled plastic food pan.
July 07, 2004Routine316Details / Comments
  • 0820 - Critical SLICED MEATS & CHEESE cold holding at improper temperatures.
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 0060 - Critical Expired Certified Food Manager's certificate displayed on the premises.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1580 - Repeat The cutting boards along the sandwich prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVING OVER THE 3-COMPARTMENT SINK, STEP STOOL, and the LOWER SHELVING FOR THE FOOD PREPARATION TABLE.
  • 1570 - Repeat MICROWAVE OVEN and the MEN'S RESTROOM AND FOOD PREPARATION ENTRANCE DOORS were observed in a state of disrepair and damaged.
  • 3170 - Repeat FLOOR TILE adjacent to the service counter and the WALK-IN COOLER FLOOR are not maintained in good repair.
  • 0660 - Condiments (wrapped paper cups) are not stored or dispensed in a manner to prevent contamination.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Repeat CEILING VENTILATION COVERS, WALLS SURROUNDING THE 3-COMPARTMENT SINK, and the FLOOR/WALL JUNCTURE SURROUNDING THE KITCHEN AREA are noted in need of cleaning.
  • 3240 - Porcelain handwashing sink is unclean and not maintained.
November 17, 2003Routine210Details / Comments
  • 3260 - Repeat Coats observed stored on the syrup storage racks.
  • 3220 - Mops and brooms not hung up to air dry.Dirty water observed in the mop bucket.
  • 2790 - The indoor floor material (rusted metal) located in the WI Refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 0550 - In-use utensils (cutting knives) improperly stored between use.
  • 0610 - Empty cardboard boxes and cardboard boxes containing food condiments stored on the floor. Or Food stored less than 6" above the floor.
  • 1580 - The cutting board along the food prep/service area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1570 - Kitchen entrance door, can opener blade (rusted & dull), door handle for the men's restroom, and the table were observed in a state of disrepair and damaged.Table-top can opener not in use.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: Food preparation table-tops, the onion slicer.Observed accumulations of grime and debris on the following non-food contact surfaces: Food preparation table's doors and lower shelving, the shelving in the handsink cabinets.
  • 3170 - Floor tile at the entrance to the food service/preparation area is not maintained in good repair
  • 3180 - Repeat The walls and floor tiles in the dishwashing/food storage area noted in need of cleaning.
April 24, 2003Routine211Details / Comments

April 07, 2009 (Routine)



Violations:
  • 0050 - Critical The only CFM is not present during inspection.
    Provide at least one CFM to be available on premises at least 8 hours during operation.
  • 0160 - Critical Food employees did not wash hands when needed.
    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.
  • 0690 - Trays of cookies stored under soap dispenser near front counter.
    Protect food from miscellaneous sources of contamination.
  • 0820 A 2 - Critical Repeat Ham, turkey and chicken cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. storage shelves, 2. walk-in cooler shelves,3. exterior of plastic film box,4. utensil container on prep table.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2000 - Clean trays stored on floor under handsink in kitchen to dry.
    Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler after the door is closed.
    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.
  • 3100 - Employees' personal items stored with/near food and utensils on shelves in kitchen.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 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:
Violations discussed for correction.

September 09, 2008 (Routine)



Violations:
  • 0470 - Critical Two containers of cheese left on counter with no cover.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - A bag of store purchased ice was stored directly on walk-in freezer floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Sliced tomatoes, packaged ham, diced chicken and vegetable patties in walk-in cooler cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2010 - Packages of single service items stored directly on the floor in storage.
    Store packages of single service items 6" off the floor to prevent contamination.
  • 3290 - Dust pan and broom were stored above and with bottled juice and may cause contamination of food.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
Comments:
Violations discussed for correction.

April 11, 2008 (Routine)



Violations:
  • 2310 B - Corrected During Inspection The handwash station at the sandwich prep are is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room.
    Provide a cover to the feminine napkin refuse container in the ladies room.
  • 3045 - Repeat 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.
  • 3170 - The floor near the wall needs repairing. Repair the coving around the refrigerator. Fix any cracked tiles in the facility. Refurbish shelves as needed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Do not top off the cold wells in the sandwich area. Be very aware of the top meat in the wells. Check temperature, and if not 41F or below, correct to fridge if under 2 hours time. Ensure sanitizer is running at three compartment sink.

October 29, 2007 (Routine)



Violations:
  • 1080 - Corrected During Inspection The lexan pans are not designed and constructed to be durable. Some are broken or cracked.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 3045 - Repeat 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.
Comments:
Do not use cardboard to put clean trays on. Do not store in the facility commercial pesticides. Both corrected during the inspection. Permit issued. Will create an employee health policy. Facility very clean and orderly, employee use of excellent handwashing.

June 13, 2007 (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 - Repeat 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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open containers of personal drink stored improperly.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Corrected During Inspection Repeat 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.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food stored at the handwashing station at service area.
    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.
  • 1060 - The nonfood contact surface of the soda crate under shelves in the walk-in unit and rusty shelves in the walk-in unit 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.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1730 - Corrected During Inspection Knife handle wrapped with paper towel was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: container of utensils, and food processor holder at prep table.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Repeat Clean single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2010 - Clean equipment/utensils were found stored at the on the floor and under the sewer line at the handwashing station in service area..
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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 container stored in sink preventing its use.
  • 2310 B - The handwash station at the service area is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the kitchen, service area and in the toilet rooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Repeat Floor and walls in the kitchen and servie area, walls in women's toilet room 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.
  • 3290 - Corrected During Inspection Tools such as air dust, ranch noted to be stored in such a way that it is contaminating utensils
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3340 - Critical Repeat Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3340 - Critical Repeat Containers of chemical 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.
  • 3490 - Personal care items stored over food prep area on the shelf in the kitchen.
    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.
Comments:
Violations discussed for correction. Equipment temperature logs, employee training logs and cleaning schedule to be established and maintained by the operator. Food workers to register for the next available food handlers class.

February 09, 2007 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food. INCLUDES WATCHES, BRACELETS, AND COLORED WRIST BANDS.
    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 - Repeat 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.
  • 0470 A 4 - BROWN HAND DRYING PAPER TOWELS USED TO LINE THE BOTTOM OF FOOD INSERTS.
    REPLACE THE PAPER TOWELS WITH A FOOD GRADE LINER.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: CRAB SALAD.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Corrected During Inspection FRONT COUNTER WIPING CLOTH SANITIZING SOLUTION IS SOILED CAUSING A LOW CONCENTRATION OF SANITIZER.
    CHANGED DURING THE INSPECTION.
  • 1570 - Repeat LIGTH BULB SHIELD IN THE WALK IN FREEZER was observed in a state of disrepair and damaged.
    Replace the SHIELD 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.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHELF UNDER THE SODA DISPENSOR CABINET, PLASTIC STORAGE CONTAINERS UNDER THE FRONT SERVICE COUNTER, SHELF UNDER THE FRONT COUNTER HAND SINK CABINET, AND SPACES BETWEEN THE SODA FLAVOR DISPENSORS AT THE SELF SERVICE COUNTER.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - UNUSED FLOOR DRAIN RISER IN THE BACK AREA NOT PROTECTED.
    SEAL OR CAP OFF THE RISER.
  • 2350 ii - Plumbing connections AT THE 3 COMPARTMENT SINK are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2580 - THE WALK IN REFRIGERATOR CEILING VENT IS DRIPPING WATER INTO A COLLECTION BUCKET AND TRAY ON THE TOP SHELF OF THE FOOD STORAGE RACK.
    Repair OR HAVE ADJUSTMENTS MADE TO KEEP MOISTURE FROM DRIPPING.
  • 2660 - Repeat 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.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided IN THE FEMALE BATHROOM.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - FLOOR TILES not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - FLOOR AROUND THE HOT WATER TANK 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.
  • 3330 - Corrected During Inspection Critical Repeat SPRAY BOTTLE WITH A CLEAR LIGUID 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.
  • 3340 - Corrected During Inspection Critical CAN OF RAID STORED WITH CLEANSERS.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Corrective action was initiated during the inspection. CFM training schedule provided to the manager.

October 11, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. INCLUDES HOOPED EARRINGS, BRACELETS AND WATCHES
    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 - Corrected During Inspection Repeat Employee 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.
  • 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
    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.
  • 0550 - GREEN HANDLED CAN OPENER AND TWO CHEF KNIVES STORED IN A DIRTY CONTAINER WITH SCISSORS, TAPE AND A PAIR OF PLIERS.
    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 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. BOXES OF VEGETABLES IN THE WALK IN REFRIGERATOR AND BAG OF ONIONS.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Repeat LIGTH SHIELD COVERS IN THE WALK IN UNITS WERE observed in a state of disrepair and damaged.
    Replace the SHIELDS 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.
  • 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.
  • 1750 - Manufacturer containers were observed reused for the storage of FOOD. GLASS GALLON JUGS.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COMPARTMENT UNDER THE FRONT COUNTER HAND SINK.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - FOOD CONTAINERS 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 - Corrected During Inspection Clean TABLEWARE were not observed stored in a position to allow air-drying.
    Store TABLEWARE in a self-draining position that allows air-drying.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2620 - Corrected During Inspection SMALL GREEN PLASTIC TRASH CAN WAS OBSERVED DAMAGED AND NO LONGER LEAK AND INSECT PROOF.
    DISCARDED DURING THE INSPECTION.
  • 2660 - Repeat 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 - 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.
  • 3220 - Mop 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.
  • 3330 - Corrected During Inspection Critical SPRAY BOTTLE OF UNKNOWN SUBSTANCE IS 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.
Comments:
Several food items were reaching the mid 40 temperature range however the manager has a temperature log book and is using both time and temperature as a management tool. No temperature abuse was observed at this time. Suggest the lids with flip sections be used versus covering the foods after each rush period or installing a unit lid. Corrective action was initiated during the inspection. Health Permit Renewal will be issued upon receipt of application and fee.

October 10, 2005 (Routine)



Violations:
  • 0240 - Corrected During Inspection Repeat Manager observed working in the food service area without a proper hair restraint.
    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.
  • 0820 - Critical CHICKEN and CHEESE cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the walk-in cooler were not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 1570 - Repeat Walk-in cooler and freezer's light shields were observed in a state of disrepair and damaged.
    Replace the light shields with good quality light shields or install shatter-resistant bulbs in both the walk-in cooler and freezer.
  • 1570 - Missing light in the walk-in freezer.
    Replace the walk-in freezer light with a 100 watt bulb.
  • 2350 ii - The toilet water basin for the Men's restroom toilet is leaking.
    (PLUMBER NOTIFIED) Plumbing systems and components shall be maintained in good repair.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler and freezer.
    Install 100 watt light bulbs in the walk-in refrigeration units. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Recommend obtaining a reach-in cooler for storing the cheese, diced philly steak and chicken placed in the paper trays. It is also recommended to convert the cold-holding plastic food containers to stainless steel food containers in order to aid in keeping the stored foods at a proper refrigeration temperature. Develop and implement consistent food temperature logs for monitoring the cold/hot storage temperatures. PERMIT RENEWAL ISSUED

July 06, 2005 (Routine)



Violations:
  • 0240 - Corrected During Inspection Repeat 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 - Repeat Food stored in a location where it is subject to splash, dust or other contamination emanating from the counter-mounted handsink.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier (SPLASHGUARD) between the splash source and the food to prevent contamination.
  • 1450 - TUNA FISH was overstocked in the food container.
    Do not overstock the food containers. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - Repeat WALK-IN COOLER/FREEZER LIGHT SHIELDS, and the 3-COMPARTMENT SINK FAUCET SEAL were observed in a state of disrepair and damaged.
    Replace each light shield and faucet seal with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1790 - Corrected During Inspection The food contact equipment surface of the SODA DIFFUSERS are observed soiled with accumulations of grime.
    Clean the food contact surface of the soda diffusers every 24 hours.
  • 2660 - Repeat 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.
  • 3080 - Less than 10 foot candles of light was noted in the WALK-IN COOLER/FREEZER
    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 - Corrected During Inspection WALK-IN FREEZER LIGHT 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, 2005 (Routine)



Violations:
  • 0200 - Repeat Employee wearing jewelry on his arm and 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 Repeat Unlabeled food spice 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 - Food stored in a location where it is subject to splash, dust or other contamination emanating from the counter-mounted handsink.
    Store food where it is not exposed to splash and install an approved durable, and cleanable barrier between the splash source and the counter top.
  • 1570 - SEAL TO THE 3-COMPARTMENT SINK FAUCET and MICROWAVE OVEN were observed in a state of disrepair and damaged.
    Repair the faucet seal 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 seal, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the LADIES RESTROOM.
    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
  • 3170 - WALK-IN COOLER LIGHT is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Repeat Mop 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:
Do not pour food items into the handsink basins. If sandwich wrapping paper is used as a food barrier in the microwave oven then replace the sheet of paper after each use. In other words, the sandwich wrapping paper is single-use only. Do not overstock the sandwich prep food containers.

October 08, 2004 (Routine)



Violations:
  • 3220 - Repeat Mop 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.
  • 0380 - Critical Food from damaged packaging (DENTED CANS OF TUNA) offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1060 - Repeat The nonfood contact surface of the STORAGE CABINET UNDER THE COUNTER-MOUNTED HANDSINK is not corrosion resistant, nonabsorbent, and/or smooth due to rust on the metal surface.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0470 - Critical Unwrapped or uncovered food in the LEXAN FOOD STORAGE PANS located at the sandwich preparation counter during pre-lunch rush sub preparation hours.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings during off-peak sub preparation hours (lunch & dinner hours).
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. (CORRECTED DURING THIS INSPECTION)
    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.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2000 - Containers of condiments and non-food items were found stored on the floor.
    Store condiments and non-food items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3660 - Repeat Current permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - LOWER SHLEF ON FOOD PREPARATION COUNTER, WALK-IN COOLER LIGHT SHIELD, DOUGH CUTTER HANDLE, and LEXAN PANS & LIDS were observed in a state of disrepair and damaged.
    Repair the lsted equipment 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 listed equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0480 - Unlabeled squeeze bottle and shaker 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.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3180 - Repeat WALK-IN FREEZER FLOOR, WALL UNDER THE 3-COMPARTMENT SINK, and the CEILING LIGHT SHIELDS OVER THE SUB PREPARATION COUNTER are 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SODA MACHINE'S PLASTIC DIFFUSER NOZZLES.
    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: METAL GRATE SHELVING OVER THE 3-COMPARTMENT SINK (corrected during this inspection).
    Maintain nonfood-contact surfaces of equipment clean.
  • 0210 - Food employees wearing soiled clothing due to repeated sneezing into the shirt sleeve during this inspection. (SHIRT CHANGED AND HANDS WASHED ONLY AFTER BEING ADVISED TO DO SO)
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 2930 - Front outer opening of the food establishment is not protected against entry of insects and rodents due to the door propped open while unattended. (CORRECTED DURING THIS INSPECTION)
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3340 - Critical Containers of unused dry wiping cloths and cleaning products 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.
  • 3340 - Critical Repeat Spray bottle of sanitizer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items due to being stored on the food preparation counter while unattended. (CORRECTED DURING THIS INSPECTION)
    Containers of cleaners and sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2730 - The strip mall refuse container used to store refuse for this food facility has no drain plug.
    Replace the drain plug to the refuse container located next to the grease barrels.
  • 2740 - Trash and litter with this restaurant's address were observed adjacent to the strip mall refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container located next to the grease barrels are to be maintained clean and sanitary.
  • 2760 - Refuse container stored next to the waste grease barrels was observed stored full with overflow trash stored around the dumpster before trash pick-up.
    Schedule an adequate number of weekly trash pick-ups in order to eliminate overflow of trash and debris in the strip mall dumpsters.
Comments:
The critical violations are to be immediately corrected and proper steps/actions are to be implemented in order to ensure that the noted critical violations remain corrected. The walk-in cooler floor was re-plated and the doors were repaired, however, several repeat violations continue to be noted from previous inspections. Correct the repeat violations in order to avoid disciplinary action. The non-critical violations are to be corrected in a timely manner before the next inspection conducted by the Chesapeake Health Department. PERMIT RENEWAL ISSUED

July 07, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat SLICED ROAST BEEF, PRE-COOKED PHILLY STEAK, and PER-COOKED CHICKEN STRIPS cold holding at improper temperatures on the customer counter food prep line.
    (NOTED FOOD ITEMS RELOCATED TO THE WALK-IN COOLER AND REPLACED WITH FOODS HOLDING THE PROPER REFRIGERATION TEMPERATURE OF<= 41F) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3220 - Repeat Mop 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.
  • 1060 - The nonfood contact surface of the cabinet located under the food prep handsink is not corrosion resistant, nonabsorbent, and/or smooth due to rust.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2750 - Refuse container in the dishwashing area is soiled an has an accumulation of debris on its outer surface.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
    (CORRECTED DURING THIS INSPECTION) 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.
  • 1790 - Repeat The (door seal) of the Kenmore microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1100 - The food contact surface of the PLASTIC LEXAN FOOD STORAGE PANS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the plastic pans 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 build-up of food debris.
  • 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.
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
    Post the current permit in a place where it is readily observable by the public transacting business with the establishment.
  • 3330 - Critical Working containers of cleaning products are not properly labeled.
    (CORRECTED DURING THIS INSPECTION) 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.
  • 3170 - Repeat FLOOR in the walk-in cooler and in the food prep area are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0200 - Employee observed wearing a wrist watch on his wrist while preparing food.
    (CORRECTED DURING THIS INSPECTION) 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.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    (CORRECTED DURING THIS INSPECTION) Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Repeat WALLS in the dishwashing and food storage areas 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 - Repeat Handwashing sink located adjacent to the 3-compartment sink is unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PLASTIC STEP STOOL, MOP BUCKET & STRAINER, and the MOP SINK.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Repeat DOOR LOCATED NEXT TO THE 3-COMPARTMENT SINK and the MEN'S RESTROOM DOOR were 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.
  • 2030 - Storage of clean utensils observed stored in a soiled plastic food pan.
    Store clean tableware on clean and sanitized surfaces in order to prevent contamination of the tableware. Clean and sanitize any contaminated tableware prior to use.
Comments:
I was notified during this inspection that this restaurant is scheduled to be remodeled within the next few months. Be sure to submit the architectural floor plans and $40 plan review fee to the Chesapeake Health Department before proceeding with construction. Recommend enrolling a second employee into the next available Certified Food Service Manager's class conducted by the Chesapeake Health Department. Recommend replacing the plastic Lexan food containers with stainless steel food containers in order to aid in maintaining adequate cold-holding temperatures of the food items stored in the individual containers. If unable to maintain the proper cold-holding temperature of <= 41 F for the stored food items held in the plastic Lexan pans then discard the out-of-temperature food items within a 4-hour period and replace them with food items holding a refrigeration temperature of <= 41 F.

November 17, 2003 (Routine)



Violations:
  • 0820 - Critical SLICED MEATS & CHEESE cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3220 - Repeat Mops and brooms 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.
  • 0060 - Critical Expired Certified Food Manager's certificate displayed on the premises.
    Ensure that a Certified Food Manager is on the premises during all hours of operation. Post the current Certified Food Manager's certifications in public view.
  • 0240 - Repeat 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.
  • 1580 - Repeat The cutting boards along the sandwich prep 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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SHELVING OVER THE 3-COMPARTMENT SINK, STEP STOOL, and the LOWER SHELVING FOR THE FOOD PREPARATION TABLE.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Repeat MICROWAVE OVEN and the MEN'S RESTROOM AND FOOD PREPARATION ENTRANCE DOORS were observed in a state of disrepair and damaged.
    Repair the microwave oven and doors 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 microwave oven and doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Repeat FLOOR TILE adjacent to the service counter and the WALK-IN COOLER FLOOR are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0660 - Condiments (wrapped paper cups) are not stored or dispensed in a manner to prevent contamination.
    Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
  • 2660 - Repeat 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.
  • 3180 - Repeat CEILING VENTILATION COVERS, WALLS SURROUNDING THE 3-COMPARTMENT SINK, and the FLOOR/WALL JUNCTURE SURROUNDING THE KITCHEN AREA are 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 - Porcelain handwashing sink is unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Recommend that a second employee be enrolled into the next available Certified Food Manager's class conducted by the Chesapeake Health Department. Also recommend either placing the meat & cheese containers along the service counter in either an ice bath or in metal food containers (currently using plastic food containers) in order to properly store the potentially hazardous foods at <= 41 F. The foods in the walk-in freezer are currently in the frozen state. Monitor the walk-in freezer's ambient air storage temperature in order to maintain frozen food products within the unit. Correct all noted observations. RENEWAL OF PERMIT ISSUED.

April 24, 2003 (Routine)



Violations:
  • 3260 - Repeat Coats observed stored on the syrup storage racks.
    Store all items of clothing away from food, food storage, and food condiments.
  • 3220 - Mops and brooms not hung up to air dry.Dirty water observed in the mop bucket.
    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.Empty the dirty water from the mop bucket after each individual mopping task.
  • 2790 - The indoor floor material (rusted metal) located in the WI Refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Repeat 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.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 0550 - In-use utensils (cutting knives) 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 - Empty cardboard boxes and cardboard boxes containing food condiments 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.
  • 1580 - The cutting board along the food prep/service area is 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.
  • 1570 - Kitchen entrance door, can opener blade (rusted & dull), door handle for the men's restroom, and the table were observed in a state of disrepair and damaged.Table-top can opener not in use.
    Repair the above items 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 any of the above items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Remove the unused can opener from the premises.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: Food preparation table-tops, the onion slicer.Observed accumulations of grime and debris on the following non-food contact surfaces: Food preparation table's doors and lower shelving, the shelving in the handsink cabinets.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Floor tile at the entrance to the food service/preparation area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The walls and floor tiles in the dishwashing/food storage area 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.
Comments:
Employee with facial acne inspected for open sores or breaks in the skin. None detected. Any acne sores that break or are open in any manner must be covered with a sanitary bandage.

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