Subway, 2111 South Main Street, Blacksburg, VA - Restaurant inspection findings and violations

January 14, 2009 (Routine)

Violation: 2190 - Restroom used by employees & customers does not have hot water.
Make necessary adjustments to provide water of at least 100F to allow more effective handwashing. Correct within 48 hourse.
Comments:
Facility organized and clean.
PIC is scheduled to renew food certification Jan 2009.

December 12, 2007 (Routine)

Comments:
No violations found Recommend permit.

October 26, 2006 (Routine)

Violations:

• 1570 - Faucet observed damaged in the prep. sink.
  Repiar/ replace faucet in the prep. sink to restore faucet to original condition.
• 1960 - Wet pans stacked in shelves.
  Air dry pans prior to tight stacking to prevent growth of bacteria.
• 2310 B - Personal drink stored in handwashing sink next to prep. table.
  Use handsink for handwashing only. No other purpose.
• 3330 - Critical Unlabeled spary bottle of chemical.
  Label all chemicals properly for identification purposes.

Comments:
Renewal application, $40 fee and copy of menu due by 11/30/06. Manager passed the demonstration of knowledge exam. Ready to renew permit.

November 01, 2005 (Routine)

Violations:

• 0480 - Unlabeled food containers of sugar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Onions 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.
• 1320 - There was no temperature measuring device located in the 2 door cooler at front line area.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1780 - Critical Build-up inside soda nozzles.
  Clean soda nozzles properly and as often as needed.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the 3 compartment sink.
  Provide Ammonium sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2890 - Light bulb in the walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Renewal application, $40 fee and copy of current menu due by 11/30/05.

November 02, 2004 (Routine)

Violations:

• 2830 - Floor wall juncture in various locations in facility is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space. Correct in 60 days.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect facility items from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination. Corrected during inspection.

Comments:
$40 renewal fee, renewal application and copy of current menu due by 11/30/04.

November 21, 2003 (Routine)

Violations:

• 2830 - Floor and wall juncture behind the bread rack not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1580 - The cutting board(s) along the prep-table 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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine or ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Comments:
Advised the person in charge to remove a portion of the volume of cheese and roast beef on the prep table so that temperatures of 41F could be maintained. This was accomplished during the inspection.