Subway # 421, 193 Woodland Dr. S.W., Wise, VA 24293 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway # 421
Address: 193 Woodland Dr. S.W., Wise, VA 24293
Type: Fast Food Restaurant
Phone: 276 328-2434
Total inspections: 8
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type
Good handwashing and prevention of barehand contact.
Person in charge is very knowledgeable on food safety.
Discussed cooling. Items are prechilled before preparation so that the food can quickly get back to 41°F or less. Recommend not to wrap the top with plastic until the item is back to 41°F.
Need to provide signage with the concentration, temeprature, and contact time for the sanitizer at the three compartment sink.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The lines under the drink dispenser appear to be leaking. Person in charge said the drip may be from tea that was spilled this morning.
    Correction: Have the lines checked for leaks.
  • Toilet Room Receptacle Covered
    Observation: The trash can lid is missing in the restroom.
    Correction: Replace the trash can lid.
01/26/2016Routine
No other violations observed.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The person in charge was observed eating a cookie and drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. You may only eat in a designated area separate from the food preparation or service area.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a metal stem food probe temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the internal temperature of food items in the establishment.
08/06/2015Routine
No other violations observed. Get the leak beneath the mopsink repaired. The sign and the bucket is not a fix for leaky plumbing.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the mopsink has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair
    Observation: The plumbing beneath the mopsink is not maintained in good repair. Observed a bucket full of water beneath the plumbing under the sink. Plumbing is leaking. There is a sign above the sink that says : "To everyone Before dumping anything into the sink be sure the bucket isn't full. It is flooding Subway
    Correction: Maintain physical facilities in good repair. Repair the sink within the next ten days. Poor repair and maintenance compromises the functionality of the physical facilities.
03/13/2015Routine
Good knowledge of employee health and cleaning/sanitizing.
Good handwashing and prevention of barehand contact.
No violation noted during this evaluation.		09/13/2014Risk Factor
The part has been order for the premix sanitizer system, at this time they are continuing to monitor and adjust the concentration of the sanitizer.
New cutting boards have been ordered.
No violation noted during this evaluation.		04/02/2014Follow-up
Facility in good shape.
Good handwashing and prevention of barehand contact.
Discussed cleaning and sanitizing. Proper concentration of the sanitizer was discussed. It must be 200 to 400 ppm If it is not enough you need to be able to add sanitizer to get to the proper level. If it is too high, you would add water until it is at the proper level.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge did not know the proper concentration for the sanitizer used.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The cutting boards are heavily scored and are no longer easily cleanable.
    Correction: Resurface or replace the cutting boards.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: All items being sanitized at the three compartment sink as the sanitizer was less than 200 ppm.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The sanitizer must be 200 to 400 ppm based on manufacturers recommendation.
  • Lighting, Intensity (corrected on site)
    Observation: Less than 10 foot candles of light was noted in the back of the walk-in due to the boxes on the top shelf blocking the light.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
03/27/2014Routine
No violations observed.
Good date marking of foods in walk in refrigerator
Observed good thawing methods of refrigerated foods ( thawing done in bottom shelf in walk in)
Sanitizer 200 ppm quats. Good.
Holding temperatures very good.
No violation noted during this evaluation.		09/16/2013Routine
No violations observed. Observed good hand washing and glove use practices. Date marking of foods in the walk in refrigerator very good.
Sanitizer strength in 3 compartment sink 150-200 parts per million.
Discussed hot and cold holding with manager on duty Vonda Green. Hot holding is 135 or above. Cold holding is 41 or below.
No violation noted during this evaluation.		03/21/2013Risk Factor

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