Subway, 1205 Benn's Church Blvd., Smithfield, VA 23430 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: SUBWAY
Address: 1205 Benn's Church Blvd., Smithfield, VA 23430
Type: Fast Food Restaurant
Phone: 757 356-9888
Total inspections: 5
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
Workers did okay in answering food temperature and employee health questions. Recommend periodic training on topics as well as proper gloves use. Food handler cards and drop key observations must be corrected with in 2 weeks of this inspection date.
  • Person in Charge
    Observation: Employees are not observing food deliveries. Per PIC Key Drop service is being conducted. Observation of deliveries is your first defense in preventing adulterated/contaminated foods from entering facility. Key Drop service must stop.
    Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
  • Person in Charge (repeated violation)
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. PIC could not provide food handler cards for some food workers. Facility has 2 weeks to ahve food handler cards current.
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Gloves - Use Limitation (corrected on site)
    Observation: Single-use gloves while worn during multi-tasked food preparation. EHS observed food worker place gloves on and continue to go to walk in grab items from the walk in then place item in lowboy and then proceed to grab bread to make a sandwich. EHS stopped worker and educated on proper use of gloves.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced turkey and chicken, beef at eh prep unit cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed concentration was below 150ppm (Super San). Becarefull how hot water temperatures is when making solution. Corrected to 200ppm
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
03/17/2016Routine
At the time of inspection facility was clean to sight. No visible signs of pest/rodent infestation. For the most part date marking and labeling was in place a few item were missed (prepared sauces) which were correct on the spot. All cold and hot holding temperatures were in required limits to prevent pathogen growth. Gloves was observed as well as hair restraints. Manager must update food handler card as soon as possible.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Manager's food handler card has expired in 2012.
    Correction: Train all employees in food safety as it relates to their assigned duties. District requires all food workers to have valid food handler cards. Correct in 15 days from date of this inspection.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. Observed mop stored on the floor in back. Mop should be hung with mop head downward.
    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.
03/30/2015Routine
- Good date labeling, food temperatures, hand washing, glove use, and chemical storage.
- Facility is clean and well-organized.
No violation noted during this evaluation.		03/31/2014Risk Factor
- Sponges are not approved for use on food-contact surfaces.
- Good date labeling, hand washing, glove use, food temperatures, and food storage.
- All staff are required to maintain current health cards
No violation noted during this evaluation.		11/21/2013Risk Factor
- Great job maintaining current health cards for all staff! Keep it up!
- Replace thermometer in walk-in refrigerator
No violation noted during this evaluation.		03/25/2013Risk Factor

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