Subway (Village Plaza), 2898 Westinghouse Road, Horseheads, NY 14845 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SUBWAY (VILLAGE PLAZA)
Address: 2898 Westinghouse Road, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 01/29/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 01/29/2016InspectionDiscussed proper use of plastic gloves with staff along with routine hand washing. Also discussed hot-holding temperatures for cooked potentially hazardous (TCS) foods along with use of numerical thermometers. A Time Table of Compliance Date of February 15, 2016 has been established to correct above-mentioned violations. A re-inspection will be conducted after this date to determine compliance.
  • Non food contact surfaces of equipment not clean
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 01/20/2015InspectionDiscussed routine hand washing and proper use of plastic gloves to eliminate direct bare-hand contact with cooked and ready-to-eat foods with Manager during inspection.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 04/01/2014InspectionDiscussed regular hand washing and plastic glove use to eliminate direct bare hand contact with cooked & ready-to eat foods with manager during inspection. Also discussed ill food handler policy with manager. Manager was informed that margarine is considered to be a potentially hazardous food and must be temperature controlled. Will conduct a HACCP training with staff later in the year.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 05/08/2013Inspection
No violation noted during this evaluation. 03/16/2012Re-Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 02/28/2012Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/27/2011Inspection
  • Dressing rooms dirty, not provided, improperly located
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/23/2010Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Dressing rooms dirty, not provided, improperly located
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 04/01/2009Inspection
  • Dressing rooms dirty, not provided, improperly located
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/25/2008Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/17/2007Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 01/23/2006InspectionTuna salad held in cold serv unit at 51 deg F for more than 2 hrs. Interview indicated that salad made with room temp tuna and mayo. Product discarded.

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