Subway, 5660 Portsmouth Boulevard, Portsmouth, VA 23701 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 5660 Portsmouth Boulevard, Portsmouth, VA 23701
Type: Fast Food Restaurant
Phone: 757 488-6800
Total inspections: 8
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
Discussed violations with PIC. Left copy of misplaced permit (Exp July 2016). Reviewed food handler cards and left 2016 schedule. Reviewed temperature charts. Store maintained clean and organized. Gloves used to handle ready to eat foods. Discussed hand washing and employee health policy.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the 2 dr reach-in undercounter unit.
    Correction: 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.
  • Critical: Permits (corrected on site)
    Observation: Permit is not posted in a place where it is readily observable by the public.
    Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
01/19/2016Routine
Store maintained clean and organized. Manager will keep copies of employee's food handler cards. Discussed cooling and reheating of meatballs.
CFM to attend recert class before March 2016.
Recommended for July permit.
No violation noted during this evaluation.		07/20/2015Routine
Health Dept permit to be posted in "public view". CFM to post current certificate. CFM to keep copies of food handler cards or have employees carry them for verification. Discussed contact time of items being sanitized.
  • Handwashing Cleanser; Availability (repeated violation)
    Observation: Soap container over hand sink (beside 3 compartment sink) is broken. Not dispensing soap. Must have soap with in easy access of hand sink.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
03/17/2015Routine
A clean and well-organized kitchen. Permit renewal issued.
  • Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
    Observation: Open employee drink observed stored on the stainless steel table.
    Correction: Keep lids w/straw on employee drinks.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: No soap available for the handsink located next to the 3-compartment sink.
    Correction: Provide soap for the handsink.
07/28/2014Routine
The refrigeration technician was present during this inspection. The under-counter refrigerator has a cold-holding temperature of 40 degrees Fahrenheit. There is no product currently being stored in the unit. All foods are currently being stored in the walk-in refrigerator until the refrigeration technician has confirmed that the under-counter unit is capable of maintaining a cold-holding food temperature below 41 degrees Fahrenheit.
No violation noted during this evaluation.		03/14/2014Follow-up
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Containers of sliced tomatoes, sliced peppers, tuna fish, and precooked chicken were cold holding at improper temperatures in the front under-counter refrigerator.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The front under-counter refrigerator is not maintaining a cold-holding temperature below 41 degrees Fahrenheit (F).
    Correction: (Refrigeration technician notified during this inspection) Foods that require temperature control for safety will not be stored in this unit until it is capable of cold holding these foods <= 41 F.
03/12/2014Routine
Reviewed with the person-in-charge the current status of employees possessing current food handler cards, and calibrating the metal stem probe thermometer. Post the current permit in public view. Permit renewal issued.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Ready-to-eat (RTE) meatballs taken from a commercially processed, hermetically sealed container were not reheated to the proper temperature before being placed on the steam table for hot holding.
    Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
  • Handwashing Cleanser; Availability
    Observation: Soap was not provided at the kitchen and front counter handsinks.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
08/28/2013Routine
Post the Health Department Permit in public view.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: Unable to verify with documentation that a Certified Food manager is employed to oversee daily kitchen operations.
    Correction: Maintain the employment of a Certified Food Manager to oversee daily kitchen operations, and post the current Certified Food Manager's certificate in public view.
  • Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
    Observation: Meatballs hot holding at improper temperatures due to lack of water for the hot hold steam compartment.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Hand Drying Provision
    Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
    Correction: 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
04/23/2013Risk Factor

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