22: 0820 (A2) 22 OUT Foods were cold holding at improper temperatures (tuna salad 47 F; sliced tomatoes 46 F; sliced turkey 45 F; shredded cheese 51 F) in the two-door under counter cooler across from the make line. This cooler was holding a lot of food and the air flow seems to be partially blocked. Per staff these items were in the cooler for about 90 minutes. Also on the make line sliced deli ham was round to be 44 F and shredded cheese was found to be 43 F. Corrective Actions: Correction: Ensure that time / temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Monitor the temperature of your TCS foods to prevent temperature abusing foods which can lead to the growth of organisms that can lead to illness. As you are now slicing deli meats, this will increase the need for cooling capacity. All food found out of temperature (above 41 F) will be served or discarded within four hours of being put into this cooler which would be around 2PM. This cold holding unit was found to be 52 at the start of the inspection, 52 F again in the middle of the inspection, and then at the end of the inspection is was 57 F.
40: 200 40 OUT 200 Prohibition of jewelry. A food handler was observed with several rings with stones in them on their fingers. Corrective Actions: Correction: Inspector spoke to the employee. Supervisor will discussion this issue with all staff. Except for a plain ring such as a wedding band, while preparing food, food employees shall not wear jewelry on their arms and hands.
47: 1570 47 OUT 1570 Good Repair The two-door undercounter cooler is not in good repair or good working order and was found to be 52 - 57°F during today's inspection. This cold holding unit was also overfilled at the start of the inspection which prevents good air flow. Corrective Actions: Correction: Get this under counter cooler repaired to good working order with all gaskets, the doors working and holding foods 41 F and below before you use it for cold holding. Setting coolers to 35/36 F can hold compensate for cooling and opening / closing .
49: 1800 49 OUT 1800 REPEAT A black mildew-like /mold-like build up was observed on the sink wall junction around the the three-compartment sink and the mop sink. Corrective Actions: Correction: Make cleaning the sinks and around the sink a part of your regular cleaning schedule throughout the week. The area around the three-compartment sink will be cleaned in the next five (5) days.
Additional Comments
NOTE: Good job with employee hair restraint. Great job with date marking foods to tell when they should be used or discarded. This Subway location recently starting sliced their deli meats on site.
Check inspector and food facility's thermometer during today's inspection in ice water. Inspector's thermometer was 32 -33 F.
Discussed the wash, rinse, sanitize, & air dry steps for dish washing & ensuring the procedures for cleaning knives on prep line does not put chemicals onto customer's food. You need to clean/wash the utensils well before a sanitizer can work -- also per the manufacturer's instructions (found online by the inspector) the utensil / knife must be allowed to soak in the sanitizer for a minimum of one (1) minute. Also, please use chlorine (bleach) test strips for this sanitizer. There are several ways this new procedure could cause issues.
Verbally discussed employee health policy, handling orders with allergens, storage of employee personal items and medicine, and hand washing policy / procedures today.
Discussed the regulation changes / changes coming including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit) ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (left QR code poster) - you can post this near your food permit which also must be visible to the public / your customers (currently not visible as is behind the counter and is an old, expired permit there)
Food Temperatures
Description
Temperature
State of Food
shredded cheese in 2-dr uc cooler
50 °F
Cold Holding
sliced tomatoes on the line
38 °F
Cold Holding
cooked chicken pieces on the line
39 °F
Cold Holding
meatballs
151 °F
Hot Holding
tuna salad in 2-dr uc cooler
47 °F
Cold Holding
sliced ham on the line
44 °F
Cold Holding
sliced turkey in 2-dr uc cooler
45 °F
Cold Holding
sliced tomatoes in 2-dr uc cooler
46 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
200
Super San
Quat
No records found
Equipment Temperatures
Description
Temperature
walk-in cooler WIC
41 °F
2-dr undercounter cooler at first
52 °F
walk-in freezer
8 °F
retail drink cooler
2-dr undercounter cooler later
57 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
