Subway #57335, 7328 Bell Creek Road, Mechanicsville, VA 23111 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Subway #57335
Address: 7328 Bell Creek Road, Mechanicsville, VA 23111
Type: Fast Food Restaurant
Phone: 804 921-9252
Total inspections: 7
Last inspection: 06/25/2015

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Inspection findings	Inspection date	Type
Discussed employee health, risk factors based on food preparation, handwashing/glove use. Employee health information posted. PIC stated that employees are trained on employee health during orientation and training. EHSS provided copy of Form 1B to use to verify training. Main supplier is US Foods. Meatballs will be cooled and reheated in microwave for hot holding. Ensure meatballs are reheated to 165 degrees for 15 seconds and stirred during reheating. Discussed cooling foods prepared at ambient air temperature including tuna salad and tomatoes. Recommend not stacking containers and leaving containers uncovered during 4 hour cooling process. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed feta and mozzarella cheese not cold holding at 41 or below. PIC stated cheese had been in sandwich prep unit since early morning. Observed sliced tomatoes cold holding above 41 degrees. PIC stated tomatoes had been in unit for about 2 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. EHSS recommended that 1) the glass cover for the top of the sandwich prep unit but kept closed as much as possible to ensure foods stay at 41 or below and 2) pans of meats and cheeses not be overfilled. Relocate sliced tomatoes into service line cooler. 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 Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Observed numerous black storage containers stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	06/25/2015	Routine
No violation noted during this evaluation.	08/28/2014	Follow-up
A follow-up inspection will be conducted prior to placing the unit back into service. Critical: Pests-Controlling Pests* Observation: Observed live ants in the beverage dispenser nozzles. When the beverage was dispensed into a cup numerous live ants were observed dispensed into the cup with the beverage. Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend contacting the beverage dispenser service technician and the professional pest control company that services the facility. The person in charge (PIC) voluntarily turned of the beverage unit and placed a sign on it stating that it is out of service. Do not place the unit back into service until it is free of insects.	08/26/2014	Complaint
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, PIC-person in charge Discussed the following with the PIC: 1. Attending a food safety training course. 2. Cooling of the tuna salad when preparing the tuna salad from ingredients that are held at room temperature. Observed tuna salad cooling in the walk-in cooler at at temperature of 62F that was prepared just prior to the beginning of the inspection. Recommended prepping the tuna salad from tuna and mayonnaise that has been stored in refrigeration at or below 41F and removing the lids to the containers during the cooling process. The PIC removed the lids and will monitor to insure that the tuna salad is cooled to 41F or below within 4 hours. 3. Observed hot water (107F) used to make the sanitizing solution in the 3 compartment sink. The water for the multi quat sanitizer solution should be between 65F-75F according to the manufacturers specifications. The PIC corrected. Observed the overall facility very clean and well maintained. Critical: Demonstration of Knowledge* Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cooling, and (2) Reheating. 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. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The following foods cold holding at improper temperatures on the service line: sliced tomatoes-54F, shredded lettuce-49F. The PIC stated that they were prepared or opened yesterday and put onto the serving line when she opened in the morning. The PIC discarded the tomatoes and lettuce. 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. Equipment and Utensils, Air-Drying Required Observation: Black food storage containers were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	06/24/2014	Routine
Observed hand washing and glove use. Establishment in operation may, 2013. No Violations. PIC Stefanie Colby. No violation noted during this evaluation.	12/13/2013	Risk Factor
sliced beef 39 degrees, chicken strips 39 degrees, milk 41 degrees, meatballs 175 degrees. Noted temperature logs being completed twice daily. Observed mop sink hose not above water line to prevent backflow contamination. Recommend hose be kept above water line in mop sink to prevent back flow contamination. Thermometer needed in reach-in cooler front area. Very clean, well organized establishment. Critical: Employee Health* Observation: Observed person-in-charge unable to list diseases which are reportable and when employees should not return to work until released by medical professional. Employee health policy of signs/symptoms/diseases was not posted in establishment. Correction: Recommend all employees become aware of sign/symptoms/diseases for effective Employee Health policies/procedures. Left PIC forms 1-B. Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) Observation: Observed chicken (3 types) being held at temperatures above 41 degrees fro 3 hours since in display/prep unit. Correction: Recommend foods be moved to cooler unit to insure the temperature of foods reach 41 degrees or lower within 4 hours. CORRECTED.	06/24/2013	Risk Factor
Permit approved and issued. No food in establishment at time of inspection. Chemical and cleaners stored on bottom shelves. Distributed employee health and safe food handling written information. Mop sink equipped with pressure valve and air gap. 3 basin sink with test strips available. All frozen cooked foods to be served. Plans to open Wednesday May 22, 2013. Only meat balls will be hot holding. Employee health information posted and Serv Safe certificates. No violation noted during this evaluation.	05/17/2013	Pre-Opening

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