Subway, 10433 Midlothian Tpke., Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Subway
Address: 10433 Midlothian Tpke., Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 804 320-1596
Total inspections: 11
Last inspection: 03/22/2016

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Inspection findings	Inspection date	Type
Smoking was not observed in the facility, however smell of smoke noted in the facility. When questioning PIC, she explained that this occurs in the back on occasion. NO SMOKING IS ALLOWED IN THE FACILITY! When reheating hot items, remind staff to check the temperature. Post FDA form 1-B in the kitchen. Place thermometers on the prep line. No violation noted during this evaluation.	03/22/2016	Routine
No violation noted during this evaluation.	09/24/2015	Follow-up
Operator explained that foods are removed from the prep line and refrigerator is turned off at night. Both foods on the prep line and in the walk-in cooler were elevated. Will email FDA form 1-B to operator. Have all staff review and sign this form. Have facility treated for pest. (fruit flies) Wiping cloth bucket observed at 0 ppm. Once refilled, container still was not at the proper concentration. Once operator held the line up, sanitizer was dispensing through. Make sure when filling buckets to hold the line up to ensure chemical is running through. Faint smell of cigarettes noted in the facility. Operator explained that cigarettes are smoked out back. No smoking is allowed in the facility. New shields are needed for lighting in the back. Light bulbs must be completed covered. Grated shielding doesn't cover lighting completely. A follow-up inspection will occur on/about September 24, 2015. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Foods in the walk-in cooler and on the prep line cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Pests - Controlling Pests* Observation: Harborage conditions exist (fruit flies) Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.	09/10/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Employee health policy is in place. The facility was in excellent shape today! Great temperature control. The sandwich line is being left on overnight and the temperatures reflect this. No violation noted during this evaluation.	02/06/2015	Routine
Sanitizer dispenser has been recalibrated and is delivering a solution of 200 ppm. New test kit has been purchased. An insect control device has been purchased. The light is plugged in at night and is to be kept out in the dining area. Personal items have been relocated to a designated area. All drinks are being consumed with lids and straw. Visors are being worn by all staff. Soda dispenser nozzles are being pulled and cleaned every night. Chicken breast is being stored laying flat in the container on the serving line. Hand sinks are only being used for hand washing. The thermostat on the clear coke cooler has been lowered and temperatures are below 41F. No violation noted during this evaluation.	07/11/2014	Follow-up
Adequate thermometer. Employee health policy is posted. 1. Facility needs to purchase a NEW quaternary ammonia sanitizer test kit. The paper appears faded and can't test correctly. Have sanitizer dispenser recalibrated to deliver a solution of at least 200 ppm. 2. Coke cooler needs to have the thermostat lowered to milk under 41 F. 3. Chicken breasts must be stored FLAT for better temperature control. 4. Personal items and medications must be stored AWAY/OUT OF the food production area. Drinks can only be consumed/kept in the kitchen with a lid and straw. 5. Hair restraints must be worn. 6. Soda dispenser nozzles must be maintained clean. Some actually stuck in place. 7. Pest controller must come in and treat for flying insects. Service invoice should be kept and shown to the inspector. 8. All line check logs dating back to January 1, 2014 need to be shown to the inspector as denoted in last inspection. Critical: Eating, Drinking, or Using Tobacco* Observation: An opened bottled water and mug with lid (no straw) stored on rear prep table. 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. Hair Restraints - Effectiveness 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 Cloths - Wiping Cloths - Use Limitation (repeated violation) Observation: Wiping cloth sanitizer measured at 100 ppm (too weak). Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (200 ppm). Staff must mix manually until dispenser delivers correct concentration. Food Storage - Clean and Dry Location Observation: Food stored in a location where it is subject to splash. Water is leaking down from the ceiling vent in the WIC (along the left side) onto the containers of food stored underneath. Single service untensils also stored underneath front line hand sink plumbing. Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. No single service items should be stored under plumbing connections. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Chicken breasts and bottled milk cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Non-Food Contact Surfaces and Utensils (repeated violation) Observation: Surfaces of the soda dispenser nozzles observed soiled with accumulations of grime and debris. Correction: Clean the surface of the soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Handwashing - Using a Handwashing Lavatory - No Other Purpose Observation: The handwash station behind the front line is being used as a dump station and for filling food containers with water. Correction: The handwash facility identified above is to be used for washing hands only Mops - Drying Mops Observation: Mops not hung up to air dry. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Critical: Pests-Controlling Pests* Observation: Observed/adequate methods are not being used to control pests. Flying insects (gnats, mosquitos) present throughout the facility. 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. Critical: Toxics - Medicines - Restriction and Storage* Observation: A prescription and Chloraseptic are stored on a shelf above a food preparation table. Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles Personal Care Items - Storage Observation: A purse, hair clip, losengers, and lotion stored in such a way that they could contaminate the rear food preparation table. Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.	07/01/2014	Routine
All violations noted on 12/10 and 12/20/13 have now been corrected. It is the facility's responsibility to maintain compliance with the regulations at all times. Temperature logs must be maintained daily and kept on file at the facility for a minimum of six months for the inspector to review at any time. Chemical dispenser at the 3-vat sink has been replaced and is working properly. Portioning trays are no longer being used on the serving line and much better temperatures were evident today. Chicken breast are being stored flat in the pan on the serving line. Lower portions of product are out in the morning time, and some items are only brought out upon request. No violation noted during this evaluation.	01/02/2014	Follow-up
None of the violations noted on 12/10/13 have been addressed. Notes: 1. Staff are manually making the sanitizer solution stronger, but are now making it too strong. The test kit is not being utilized. The dispenser has not been recalibrated. 2. Temperatures on the sandwich line are worse today than on 12/10. Management MUST have the unit serviced immediately. The owner has stated he will discontinue the use of the paper trays and return to using the portions scoops. Chicken breasts are to be laid flat in a pan on the line. These two measures will help alleviate some of the temperature issues. 3. Soda dispenser nozzles are to be taken down and cleaned DAILY. They should not be so covered in syrup that they are literally stuck in place. Another follow-up inspection is to be done on 1/2/14. Cloths - Wiping Cloths - Use Limitation (repeated violation) Observation: Quaternary ammonia is dispensing at only 100 ppm. Correction: Have the sanitizer dispenser recalibrated to deliver a solution of at least 200 ppm. Manually mix sanitizer solution until dispenser is serviced. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Chicken breasts, portioned steak, portioned sliced/teriyaki chicken, and sliced tomatoes cold holding at improper temperatures on the sandwich line. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Non-Food Contact Surfaces and Utensils (repeated violation) Observation: Surfaces of the soda dispenser nozzles observed soiled with accumulations of grime and debris. Correction: Clean the surface of the soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.	12/20/2013	Follow-up
Adequate thermometer and sanitizer test kit. Quaternary ammonia sanitizer is dispensing at too weak of a concentration. Need a solution of at least 200 ppm. Reviewed employee health. Manually mix sanitizer until dispenser can be recalibrated to ensure adequate levels of sanitizer are being used. Hands MUST be washed between handling money and resuming food handling. Soda dispenser nozzles are not being maintained clean. Management needs to reconsider how portioned meats (on the cardboard trays) are stored. Only small stacks can be put out and maintain adequate temperatures. Consider getting rid of the tray and using a measuring spoon. Attempt to lower the temperature of the sandwich line to help keep temperatures lower as well. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling money. New gloves were put on without first washing hands. Correction: Hands must be washed after handling money and before resuming food handling. 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. Cloths - Wiping Cloths - Use Limitation Observation: Quaternary ammonia is dispensing at only 100 ppm. Correction: Have the sanitizer dispenser recalibrated to deliver a solution of at least 200 ppm. Manually mix sanitizer solution until dispenser is serviced. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Chicken breasts, portioned steak, portioned sliced/teriyaki chicken, and sliced tomatoes cold holding at improper temperatures on the sandwich line. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Non-Food Contact Surfaces and Utensils (repeated violation) Observation: Surfaces of the soda dispenser nozzles observed soiled with accumulations of grime and debris. Correction: Clean the surface of the soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.	12/10/2013	Routine
All violations noted on 4/3/13 have been corrected. Meatballs are being left uncovered in a cool pan to cool overnight in the WIC. Only the meats needed for breakfast service are now being pulled out and stocked at 7am. Lids are being kept on the product when not in use to try and help maintain colder temperatures. The MUT cooler was serviced and the ambient temperature seems to be much lower today. Soda dispenser nozzles have been cleaned and management understands this needs to be done each day to prevent build-ups. No violation noted during this evaluation.	04/04/2013	Follow-up
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health. This facility is not maintaining food safety standards between inspections. The same violations for cold holding, improper refrigeration functioning, and failing to clean the soda dispenser nozzles have been documented for three straight routine inspections. It is the owner's/person in charge's responsibility to enforce to food regulations EVERYDAY and to practice effective managerial control. Review proper cooling methods for staff regarding the meatballs that are saved at the end of the night. A product that is cooling should be left UNCOVERED in the WIC to help facilitate the cooling process. 6 hours are allowed to cool the product from 135 F to 41 F or less. Once the product has cooled it can then be covered for protection during storage. Critical: Reheating for Hot Holding* (corrected on site) Observation: The meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Critical: Cooling* Observation: Pan of meatballs from last night noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Sliced tomatoes and all proteins (except seafood salad) on the serving line cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Non-Food Contact Surfaces and Utensils (repeated violation) Observation: Surfaces of the soda dispenser nozzles observed soiled with accumulations of grime and debris. Correction: Clean the surface of the soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.	04/03/2013	Routine

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