Subway, 7999 Creighton Pky, Mechanicsville, VA 23111 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 7999 Creighton Pky, Mechanicsville, VA 23111
Type: Fast Food Restaurant
Phone: 804 784-3960
Total inspections: 5
Last inspection: 10/08/2015
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Inspection findings

Inspection date

Type
Food supplier is US Foods. Observed overall clean facility. Discussed the following:
1. Recommend supplying walk in cooler and front prep unit with functioning thermometers.
2. Reviewed Employee Health. Recommend obtaining a means to verify to EHS employees are trained in Employee Health.
3. Recommend ensuring the wash basin at the 3 compartment sink is maintained at a minimum of 110°.
  • Person in Charge
    Observation: Observed no means to verify 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.
    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.
  • Critical: Hands - When to Wash* (corrected on site) (repeated violation)
    Observation: A food employee failed to wash her hands after working the cashier before donning new gloves and engaging in food preparation
    Correction: Instruct 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.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
10/08/2015Risk Factor
Food Supplier is US Foods. All proteins come pre-cooked. Discussed Employee Health, signed Form 1B on file for employees. Discussed reheating and hot holding of meat balls. Discussed cleaning and sanitizing of food contact surfaces and utensils used on prep line. LPCO is home paramount. Good holding temperatures and datemarking. Overall clean facility
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his hands before donning gloves engaging in food preparation.
    Correction: Instruct 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.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Temperature Measuring Devices (corrected on site) (repeated violation)
    Observation: There was no temperature measuring device located in the prep unit or Duke reach in cooler on the prep line.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
04/10/2015Routine
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the reach-in cooler located on the serving line.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Plumbing System Maintained in Good Repair
    Observation: The handsink located in the back of the kitchen is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
06/23/2014Routine
ham sliced 41 degrees, pepperoni 39, roast beef 38. Send copy of permit with current owner P2LLC new owner. Home Paramount Pest Control service 12/17/13. Thermometer needed inside walk-in cooler. Sanitizer container with cloths should be continuously available to sanitize food contact surfaces. PIC completed training course by FSP.
No violation noted during this evaluation.		12/17/2013Risk Factor
egg patties CH 40 degrees, sliced tomatoes CH 40 degrees, chicken CH 39 degrees. Remolding approved by Building Inspector Hanover County. When construction being done in food preparation area restaurant will be closed per Gary Taylor. Good date marking, hand washing, and hair restraints being worn. Thermapen (0.3). Frozen foods delivered by US Foods, foods within safe range. Fire extinguisher new April, 2013. Facility open 7:00 am to 10:00 am. Will send employee health forms.
  • Critical: Demonstration of Knowledge*
    Observation: OBSERVED PIC NOT ABLE TO LOCATE EMPLOYEE HEALTH POLICY AND DISCUSS/REVIEW SYMPTOMS/SIGNS/DISEASES for employees not to perform work in food preparation..
    Correction: Recommend policy be posted and signs/symptom/disease be understood by all employees.
  • Critical: Sanitizer - Criteria/Chemicals for food contact*
    Observation: Observed Quaternary ammonium level of sanitizer in 3 basin sink above 400 ppm.
    Correction: Recommend concentration be reduced to 200-400 ppm to prevent corrosion on food contact surfaces.
06/20/2013Routine

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