Subway, 140 Kings Hwy., Keysville, VA 23947 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Subway
Address: 140 Kings Hwy., Keysville, VA 23947
Type: Fast Food Restaurant
Phone: 434 547-5514
Total inspections: 14
Last inspection: 04/05/2016

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Inspection findings

Inspection date

Type

  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) foods on the prep line the food should have been discarded several days ago. (8 continers of food past their consume by date ranging from yesterday (4/4/16) to fourteen (14) days ago (3/23/16).)
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Since foods are stored overnight on service line, ensure that closing shift checks dates to ensure expired food is discarded.
  • Critical: Backflow Prevention, Air Gap* (corrected on site) (repeated violation)
    Observation: An air gap between the water supply outlet and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. (Detergent and sanitizer hoses observed in the sink submerged in water)
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor in the dry storage room noted in need of cleaning.
    Correction: 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.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: 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.
04/05/2016Routine
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced cheese in the service line, the food should have been discarded two (2) ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of maintenance chemicals not stored separately from insecticides or rodenticides.
    Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
12/21/2015Routine
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed that produce was not protected from water draining from leaking compressor in walk in cooler because it was stored directly under leaking compressor
    Correction: Prevent potential contamination of foods by storing foods away from leaking compressor.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floor fans
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Backflow Prevention, Air Gap* (corrected on site) (repeated violation)
    Observation: An air gap between the detergent and sanitizer hoses and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
    Observation: Observed excessive refuse on the floor of the rear storage room. (Excessive cardboard boxes and litter on the floor)
    Correction: Increase the number of approved refuse containers in the @LOCATION@ to prevent the accumulation of debris on the floor.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in dry storage rooms are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities in Good Repair
    Observation: Walk in cooler is not maintained in good repair (Compressor leaking into cooler)
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/21/2015Routine
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed foods in the line refrigeration unit was not properly dated for disposition after opening. (7 containers unlabeled)
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
06/18/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered loaves on bread on the bread cooling rack in the prep area.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
    Observation: Unlabeled food containers. (Unlabeled spray bottle containing water)
    Correction: 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed pepper jack cheese on the service line was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sandwich steak on the service line, the food should have been discarded yesterday.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of under counter refrigerator, bottom of bread oven
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Backflow Prevention, Air Gap* (corrected on site)
    Observation: An air gap between the detergent and sanitizer outlet hose and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
03/19/2015Routine
No violation noted during this evaluation.12/05/2014Routine
  • Refuse - Outside Storage Prohibitions
    Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
    Correction: Properly dispose of all refuse with food residue to prevent pest activity.
10/08/2014Complaint
  • Fingernails - Maintenance (repeated violation)
    Observation: Food employee with nail polish observed handling exposed food.
    Correction: Ensure all employees who wear artificial nails, fingernail decorations or nail polish do not handle food.
  • Jewelry - Prohibition (repeated violation)
    Observation: Employees wearing jewelry on their arms and hands while preparing food. (Employee wearing a ring that is not a smooth band)
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the prep area. (Cooling bread not covered)
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers. (Containers of vinegar unlabeled)
    Correction: 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.
08/11/2014Routine
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. (Case of chips and bag of onions stored on floor);Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hand slicer
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: box fan.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
04/29/2014Routine
  • Fingernails - Maintenance
    Observation: Food employee with nail polish observed handling exposed food.
    Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • Jewelry - Prohibition (corrected on site)
    Observation: Employees wearing jewelry on their arms and hands while preparing food. (Watches and rings)
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the under counter refrigerator..
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Backflow Prevention, Air Gap*
    Observation: An air gap between the water supply outlet and the flood rim level of the 3 compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the walk in refrigerator.
    Correction: 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.
  • Physical Facilities in Good Repair (corrected on site)
    Observation: Air curtain in walk in refrigerator has a torn panel is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops not hung up to air dry.
    Correction: 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.
  • Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
    Observation: Employees are storing personal items in the prep area. (Cell phones charging on food prep table.)
    Correction: Employees must store their personal belongings in a way that cannot contaminate food or food contact surfaces.
02/20/2014Routine
No violation noted during this evaluation.11/15/2013Risk Factor
  • Critical: Hands - When to Wash* (corrected on site) (repeated violation)
    Observation: A food employee failed to wash his or her hands before donning clean gloves.
    Correction: Instruct food employees to clean their hands whenever donning clean gloves.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door racks in undercounter refrigerator
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Toxics - Separation of Toxics (corrected on site) (repeated violation)
    Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Stainless steel cleaner store next to bottled water.)
    Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
08/13/2013Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before donning clean gloves.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including donning clean gloves, 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.
05/14/2013Risk Factor
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed unprotected from contamination. (Salad containers)
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
01/08/2013Routine

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