Subway Of Independence, 580 E. Main Street A, Independence, VA 24348 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Subway of Independence
Address: 580 E. Main Street A, Independence, VA 24348
Type: Fast Food Restaurant
Phone: 276 233-3638
Total inspections: 5
Last inspection: 02/03/2016

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Inspection findings	Inspection date	Type
Facility is clean and organized, with good lighting and knowledgeable, responsive staff. Note to operator: when cooling sliced tomatoes, ensure that the lid of the container is either removed or vented to allow heat to escape. Check the product to ensure cooling rate is achieved for each batch. Critical: Cooling (corrected on site) (repeated violation) Observation: Pre-chilled sliced tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Tomatoes had been sliced 5 hours or more before, and were 48F. 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. Tomatoes were voluntarily disposed at inspection.	02/03/2016	Routine
Facilities are clean and organized, with good temperature control. Staff are knowledgeable and working by established Subway procedures. Note to management: ensure adequate staff obtain ServSafe Mgr or equivalent training, and post certificates on wall. Ensure quaternary ammonium dispenser is working properly by testing sanitizing solutions every day. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Quaternary ammonium sanitizer was not being released by the dispensing unit. Fluid being used for sanitizing had zero ppm quaternary ammonia (was basically water). Tube appeared to be air-locked. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Management worked on the system, and was able to produce a 200ppm solution, but the dispensing system needs to be repaired to properly supply sanitizer. Dishes were re-sanitized.	09/30/2015	Routine
Restaurant is clean and well run, with good lighting and organization. Facility shows continued adherence to maintenance of background areas (separation of staff items from food items), and there has been an improvement of staff knowledge. Employees are responsive, and actively using new thermometer to monitor temperatures. Date marking system is well established and thorough. Front line cold-case has been replaced with Subway's new sandwich line units, with fold-down glass fronts to cover all cold bins when not in use. Temperature control and consistency of temp of cold foods was much better with this new unit. Of particular note, there were no problems with the cold foods holding adjacent to the hot-holding units. A single item (chicken teriyaki) in the front of the cold case was noted as needing to remain covered to help meat in paper boats remain cold, but temperature was not out of compliance. Reminder to management: ensure all staff are aware of employee health policy, and where to find posted copy. Ensure staff periodically check concentration of quaternary ammonia sanitizer, as auto-dilution dispensers can malfunction. Subway's internal temperature monitoring records should be completed in real time. NOTE: cooling of room temperature tomatoes, once cut into slices, is required and must be monitored. This is the second time a cooling issue on sliced tomatoes has been discussed with operators, but procedures have not been altered. Operator states that company does not allow tomatoes to be chilled before cutting. Cool sliced tomatoes in a metal pan, in a shallow layer, uncovered, or by any other acceptable method, to rapidly chill to 41F or less before packing in deep plastic bins. Tomatoes must be cooled to 41F or less within 4 hours of slicing. Critical: Cooling* (corrected on site) Observation: Ambient temperature sliced tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Room temperature tomatoes are being sliced, packed tightly in a tall plastic bin, covered with plastic, and covered with a lid. Plastic cover is dotted with condensate. Double covering and deep pack of warm tomatoes is preventing proper cooling. Tomatoes are not 41F or less 7 hours after being sliced. Correction: Cool tomato slices 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. NOTE: the lower sugar content of modern tomatoes has caused tomatoes to be classified as a time/temperature-controlled for safety (TCS) food. As such, once a tomato is cut, it must be cooled and cold-held at 41F or less.	03/11/2015	Routine
Management is responsive, and has shown improvement on two categories since the previous inspection: proper drinking cups in food prep areas, and storage of personal items away from food/equipment storage. Restaurant is clean and brightly lit. However, food handlers show little awareness of need to monitor temperature, and no knowledge of temp requirements. While management is aware of required temps, she failed to notice out of temperature products despite a large, red digital temperature display that faces staff while they are working the sandwich line. Staff could benefit from food safety training. Manager will need ServSafe Mgr's course or equivalent to meet new regulations for 2015. This inspection was prompted by a complaint of foodborne illness. Critical: Employee Health* (corrected on site) Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including reporting of symptoms to their manager, and reporting exposure to/diagnosis of Salmonella, Shigella, Escherichia coli O157:H7, Hepatitis A virus, or Norovirus. Correction: Ensure all staff are aware of reporting requirements for both symptoms and exposed/diagnosed diseases, and to know where a posted copy of the company Employee Health Policy can be located. Have the license holder require employees or applicants report to the person in charge any information about reportable symptoms and any diagnosis of or exposure to Salmonella, Shigella, Escherichia coli O157:H7, Hepatitis A virus, or Norovirus. Thawing (corrected on site) Observation: Improper methods used to thaw frozen deli beef. Package was thawing at room temperature. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Food was relocated to a clean pan and placed in a sink with cold running water. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Chicken salad, cooked chicken breast (both sliced and whole), teriyaki chicken, sliced deli roast beef, and deli turkey meat on the sanwich prep line were all cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Temperature - Food Temperature Measuring Devices - Provided (corrected on site) Observation: The person in charge could not provide a functional food temperature measuring device. The thermometer produced would not come on Correction: an employee was sent to buy a battery. Temperature monitoring records had been entries filled in for that day.	12/05/2014	Complaint
No violation noted during this evaluation.	03/10/2014	Routine

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