Subway #19869, 9280 Chamberlayne Road #300, Mechanicsville, VA 23116 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Subway #19869
Address: 9280 Chamberlayne Road #300, Mechanicsville, VA 23116
Type: Fast Food Restaurant
Phone: 804 559-7546
Total inspections: 7
Last inspection: 11/24/2015

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Inspection findings	Inspection date	Type
Discussed menu. Supplier is US Foods. All meats commercially processed, frozen and thawed in walk in cooler. Soups are fall/winter menu item including chicken noodle and broccoli/cheddar. Soups and meatballs are commercially processed and reheated in microwave to 140-150 degrees. Discussed reheating temperatures. If any soup/meatballs are held over, second reheat should be 165 degrees. PIC stated soups and meatballs are not held over/reheated. Observed good handwashing/glove use by employees. Employee health information is posted. Test strips and thermometer are available. Observations noted at July 28, 2015 inspection have been corrected. Discussed cleaning and sanitizing in use utensils every 4 hours. Chopped steak and corned beef cooling after prep. PIC stated both items were on service line for approximately 20 minutes. Discussed not filling containers so high to facilitate cooling. Person in Charge Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC had no way to verify that employees are trained to report symptoms, diseases or exposures of concern. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Form 1B is available. EHSS will follow up on this observation. Kitchenware and Tableware Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed several stacks of self-service beverage cups on front counter not protected from contamination by plastic sleeves or cup holder. Customers can touch lip contact surfaces of numerous cups. Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.	11/24/2015	Routine
Supplier is PFG. All meats are precooked/frozen, thawed in walk in cooler. Tuna salad and seafood salad are made in facility from pre-chilled ingredients. Meatballs are reheated to 165 degrees in microwave, hot held and discarded at the end of the day. No soups are served in facility. Discussed employee health. Form 1B posted and reviewed/signed by employees. Observed meat pans stacked wet. Recommend air drying all equipment after cleaning and sanitizing. Discussed cleaning and sanitizing in-use equipment on sandwich unit (knives) every 4 hours. Food that were cooling from pre-chilled ingredients were divided and uncovered to ensure they met the 4 hour cooling period. Discussed cooling methods and time for food cooling from pre-chilled ingredients. Observed leak in condenser unit in walk in cooler. Water was being captured in container. No containers of food were contaminated by leak. EHSS recommended that commercially bagged cheese be moved to avoid contamination from leak and that no containers/boxes of food be stored under leak. PIC stated that he had unit checked previously. EHSS recommended that unit be rechecked to repair leak. Observed light in walk in freezer not working. Freezer is small. Ensure light bulb is replaced and light working. There is enough light when door is open to see within walk in freezer. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed cooked chicken breasts and roast beef in sandwich cooler cold holding at improper temperatures. Foods had been in unit longer than 4 hours. 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. Responsibilities of Owner or Proprietor Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy	07/28/2015	Risk Factor
PIC stated temperatures are taken to ensure foods are cooled in time after preparation. All foods checked in unit at 41° or below at time of inspection. No violation noted during this evaluation.	01/08/2015	Follow-up
Us Foods is food supplier. All proteins come in precooked. Discussed cleaning/sanitizing equipment & utensils, reheating for hot holding, & cooling methods. Discussed employee health and observed Form 1B posted. Recommend returning foods to the WIC immediately after prepping to assure foods prepared in ambient air reach 41° or below within 4 hours. Overall facility very clean. 5 pans of meats were discarded including: Beef, Pastrami, Chicken Strips, & Teriyaki Chicken. Critical: Cooling* (corrected on site) Observation: Ambient temperature or pre-chilled chicken, tuna, pastrami & beef not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded foods that did not cool within 4 hours. Foods discarded include teriyaki chicken, chicken strips, beef, & pastrami. Cooling Methods Observation: The methods used for cooling were not adequate. Observed covered stacked pans storing deli meats for cooling. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Seafood Salad cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	12/03/2014	Routine
Wiping cloth bucket measured 200 ppm quaternary ammonium Discussed: Ensure clean and sanitized equipment is allowed to air dry before stacking Ensure that paper food containers are covered or stored inverted to protect food contact surface. Handwashing Signage/Handwashing Facilities (corrected on site) Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink across from the register. Hand washing sign provided. Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	05/21/2014	Risk Factor
Form 1-B present. Employee health forms observed sign during last inspection. Quat sanitizer ~ 150 ppm. 3 compartment wash solution temperature 110 degrees. Hand washing observed. Recommend discarding 2 cracked containers (no pattern of non-compliance). Catering order being prepped during inspection. Items are prepared on front line, boxed, and then placed inside of walk in cooler until picked up. No items appeared to sit out for prolonged period of time during the inspection. Critical: Hands - When to Wash* (corrected on site) Observation: Observed food employee failed to wash his or her hands before putting on gloves to engage in food preparation. Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation) Observation: Observed hand sink blocked by bread tray, preventing access by employees for easy handwashing. Correction: Recommend that access to the handwashing facility identified be available during all hours of operation. Recommend removing the bread tray preventing its use.	10/22/2013	Routine
Quat 200 ppm. Employee health training info posted and training roster signed. Good hand washing observed. Wash temp 3 compartment sink 113 degrees. Gloves used. Recommend storing single service items such as plastic cups in original wrapping until needed to help prevent contamination. Recommend cleaning slicer, no pattern of non-compliance. No violation noted during this evaluation.	05/02/2013	Risk Factor

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