- Jewelry - Prohibition (corrected on site)
Observation: An employee was wearing jewelry on his/her hand(s) while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee was observed working in the food service area without adequate hair restraints.
Correction: Restrain hair with caps, nets, or by other means which effectively keep employees' hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles, and make it unnecessary for employees to touch their hair so as to restrain it.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (in water only).
Correction: Ensure wet wiping cloths are stored, in a chemical sanitizer at the proper concentration, between use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front end.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Keep both the lavatory in front end, and the lavatory in the back room, fully stocked with soap and paper towels at all times, to make proper handwashing possible.
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01/21/2016 | Routine | |
This inspection was received by Kadriene Cox.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The commercially processed ready-to-eat meatballs, in sauce, in the hot-holding area of the serving line, were not at the proper temperature for hot holding (initial measurement about 55°F).
Correction: Reheat commercially processed RTE food for hot holding rapidly and to at least 135°F when the hermetically sealed package is opened for the first time. When re-heating leftover meatballs or other hot food left over from another day, re-heat rapidly to at least 165°F. NOTE: If the company's (Subway's) guidelines, for operation of its stores, say that food should be re-heated to higher temperatures [= more than 135° (first heating) or more than 165° (heating up leftovers)], then food employees should follow Subway's guidelines. Ensure that all staff know what the proper temperatures are! XXXXXXXX CORRECTED ON SITE: The meatballs were heated again in the microwave, stirred, and reached over 135°F, thank you. XXXXXXXX RECOMMENDATION ONLY, for the future: consider heat/re-heating smaller quantities of meatballs or other food to be hot-held (soups, stews), for more efficient heating. Stir the food during the heating to distribute heat evenly. Test the food with a sanitized food thermometer to ensure it reaches the necessary temperature before transferring it to hot-holding. If it is desired to hot-hold a larger portion, combine two or more smaller portions that were properly heated.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several (but not all) Temperature Control for Safety food items (tuna salad, chicken cutlet) in the meat/cheese serving case were cold holding at improper temperatures (in lower part of Danger Zone).
Correction: Cold hold Temperature Control for Safety food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED ON SITE: the thermostat of the refrigeration unit was adjusted for colder temperature.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: A container of prepared ready-to-eat (RTE) tuna salad in the walk-in refrigeration unit was not discarded by the "consume by" date of 7 July [2015].
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. CORRECTED ON SITE: the tuna salad was discarded, thank you.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) on the base of the slicer is heavily scratched and scored, and stained where scratched/scored. The food contact surface is no longer easily cleaned and sanitized due to this condition.
Correction: Refinish the cutting board (such as by sanding the scratches away), reverse (flip over) to a clean surface, or discard and replace the cutting board, to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drain for 3-vat sink was noted in need of cleaning. Observed accumulations of black mildew and fuzzy greenish mold around and inside the drain. Outside surfaces of the drain pipes coming from the three vats also were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs in tomato sauce were hot holding at improper temperatures (adequately hot at bottom of pan but not on top).
Correction: Discard the food (the meatballs were discarded). To inhibit the potential growth of harmful micro-organisms, ensure that potentially hazardous foods for hot holding are maintained at 135°F or above (such as by stirring the meatballs periodically). Monitor the temperature of such foods as needed, using a sanitized, calibrated food thermometer.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) to which the slicer is mounted is heavily scratched and scored at one end. The food contact surface appears stained. The deep cuts create a challenge to easily cleaning and sanitizing this equipment.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the right-hand vat of the 3-vat sink is leaking. A bucket has been placed under the leak.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels or other hand-drying device in place at the hand washing lavatory in the front end, and the roll of paper towels available in the facility's supplies could not be installed properly in the dispenser.
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. A roll of paper towels was brought from the back room, correcting the situation (i.e., a hand-drying device now was available), although the towels could not be installed in the dispenser.
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01/22/2015 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board attached to the Nemco slicer in the back room is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Refinish the board (such as, by sanding it to restore a smooth surface in that area)
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests or are not adequate to control pests (flies).
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.
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07/26/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning relevant information about their health (symptoms, diagnoses) and their activities (and the health and activities of household members), if and when specific symptoms, diagnoses, or activities might relate to being ill with foodborne illness or potentially being exposed to foodborne illness
Correction: and are not aware of management's responsibilities for excluding, restricting, and reinstating employees who have or may have been exposed to foodborne illnesses.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. An employee properly washed and rinsed hands but did not dry them before handling food-contact equipment (to fill coffeepot).
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by (a) vigorously rubbing together the surfaces of their lathered hands and exposed portions of arms for at least 20 seconds, then (b) thoroughly rinsing with clean water, and then (c), as specified in 12 VAC 5-421.140.B.5, "immediately follow[ing] the cleaning procedure with thorough drying using" disposable towels or other approved method. Note: while paper napkins and disposable commercial food-service wipes are available in the facility, and can be used to dry hands, it is recommended to ensure that each handwashing sink is always supplied with hand-drying devices (like paper towels) at the sink itself, to facilitate complete and proper handwashing procedures.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Stir hot-held food periodically to maintain consistent temperature throughout the container of food.
- Equipment - Cutting Surfaces (repeated violation)
Observation: An area of the cutting board or work surface under the slicer is heavily scratched and scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface, such as by sanding or reversing top-to-bottom, or discard and replace the cutting board, to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler due to the light fixture not functioning.
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. NOTE: the person in charge stated that the light had gone out earlier that day and a request for service had already been made.
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03/14/2014 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board atached to the slicer in the back room is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cups for "Icee" drinks observed stored, unprotected, on countertop with aprons and other miscellaneous items.
Correction: Store single-service articles in sleeves or other protective casing or otherwise protect from potential cross-contamination.
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09/09/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee(s) 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. Hair restraints also help to minimize the potential of cross contamination from touching hair or face while working with exposed food, clean equipment, utensils and linens, and unwrapped single-service/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
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-vat sink is not sealed to the wall behind it. A gap exists where this fixture had been attached to the wall by screws and caulk
Correction: the sink is not tight to the wall. A cleaning hazard exists behind the sink, creating possible harborage for pests.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) of the vegetable slicing device located on the prep table in the back room is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface the cutting board (such as by sanding to smoothness), or discard and replace it, to provide a food contact surface that is smooth and easily cleaned and sanitized.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/25/2013 | Routine | |
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