Fresh Market/Subconnection, 1971 University Boulevard, Lynchburg, VA - Private College Food Service inspection findings and violations

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Business Info

Restaurant: Fresh Market/Subconnection
Address: 1971 University Boulevard, Lynchburg, VA
Type: Private College Food Service
Phone: 434 660-2315
Total inspections: 6
Last inspection: 03/25/2016
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Inspection findings

Inspection date

Type
NOTE: Manager is very knowledgeable about food safety! Good job with employee beverages having both a lid & straw. Good job date marking facility-prepared foods and sliced meats. Great job cooling under refrigeration and in a manner that allows heat to escape & protects the food from environmental contamination. Great job thawing under refrigeration. Good job labeling spray bottles holding chemicals to easily identify their contents. Left poster on handwashing before putting away clean dishes/sanitizer strengths. Facility keeps equipment and food temperature logs.
No violation noted during this evaluation.		03/25/2016Routine
Great job date marking food as well as labeling foods for easy identification. Good job with employee hair restraints.Observed employees using thermometers and checking food temperatures. Great job thawing in cooler. Good storage of raw foods below/away from ready-to-eat foods in coolers. Overall kitchen was clean and neat. Reminder that all cold holding units must have an accurate, visible thermometer in the warmest part, usually near the door. Make sure cold holding units are not overfilled or air flow is not blocked. Reminder that employees must wash hands prior to putting on gloves -- to help encourage this only have single-use gloves near/at handsinks. Facility keeps equipment and food temperature logs.
  • Equipment and Utensils, Air-Drying Required
    Observation: Pans were observed being stacked while wet after passing through dish machine.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth. Do not wet stack dishes and do not towel dry dishes.
09/29/2015Routine
No violations observed during today's (3/6) inspection. NOTE: Discussed ensuring the high temperature dish machine always reaches a minimum of 180 degrees F. for the final rinse cycle. If between 180-194 degrees F. is not the temperature for final rinse, dishes must be manually sanitized & then air dried. Good job labeling food outside original container or cooked dishes. Great job date marking. Observed rapid cooling with the blast chiller.
No violation noted during this evaluation.		03/06/2015Routine
NOTE: Discussed proper cooling methods (small batches, uncovered, to 70 degrees F. within 2 hours, monitor cooling temperatures, use blast chiller). Good date marking was observed & Good separate storage of chemicals away from food.
  • Handwashing - Using a Handwashing Lavatory (repeated violation)
    Observation: The handwashing sink was observed blocked with mop buckets at the start of the inspection.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
09/25/2014Routine
NOTE: Good job on proper chemical storage
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing sink was observed blocked at the start of the inspection and in the middle of the inspection.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation..
  • Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
    Observation: Employee drink cup stored in kitchen near dish machine.
    Correction: Designate an area for employees to eat & drink away from food, equipment, and single-use articles.
02/28/2014Routine
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled bulk food containers.
    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.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Exposed rafters and air vents over the front sandwich prep area.
    Correction: Repair or replace ceiling to make it smooth and easily cleanable.
  • Employee Accommodations, Designated Areas (corrected on site)
    Observation: Employee drink cup stored in food prep area.
    Correction: 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
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air ducts are not being cleaned, over the ice machine.
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of cleaning products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
10/08/2013Routine

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