RESTAURANT INSPECTIONS: Gainesville Subway Cited for Repeated Food Temperature Violations

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restaurantinspectionslogoThe Prince William Health District cited Subway, located at 7523 Linton Hall Road in Gainesville, for 8 violations, including repeated food temperature issues.

This marks the second consecutive inspection that the fast food restaurant was cited for improperly storing turkey at the wrong holding temperature.

Subway was inspected Nov. 30; one critical and seven noncritical violations were reported.

According to the Health District report, the critical violations include:

Critical (Corrected During Inspection): Turkey at improper cold holding temperatures.

Other non-critical violations included:

  • Food stored under service area handsink.
  • Repeat: The thermometer located in the 2-door upright display cooler is not easily readable.
  • 2-door under-counter cooler at 53 degrees. Ice on coils in cabinet.
  • Repeat: The disposable cup dispensers at the service counter are overfilled.
  • Repeat: Filter missing in exhaust hood.
  • Less than 10 foot candles of light was noted in the walk-in cooler & freezer. Measured less than 5 foot-candles of light.
  • Repeat: Dead ceiling light lamps in the 3-vat sink area.

Click here to search for detailed information about this restaurant.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency: “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”

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