GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Springfield Subs Inc
Address:  1441 Hwy 21 South
City:  Springfield Time In:  09 :  30 AM Time Out:  10 :  45 AM
Inspection Date:    11/09/2020   CFSM:   Diane Crutchfield 03.02.2022
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000124
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

95
Grade

A
Date

03/17/20
Prior Score

98
Grade

A
Date

11/07/19
CURRENT SCORE CURRENT GRADE
 
73
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Siera Reising Date:   11/09/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Springfield Subs Inc		 Permit #
FSP-051-000124		 Date
11/09/2020
Address
1441 HWY 21 SOUTH 		City/State
SPRINGFIELD GA		 Zipcode
31329
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Reach In Cooler, Chicken, Strips prep 11/9 (today) at 7am 37.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Deli Meat, ham Sliced prep 11/9 (today) at 6:45am 40.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Tomatoes, Sliced prep 11/9 (today) at 9am 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Shredded Mozzarella Prep date 11/8/2020 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pizza, ROP Cheese Pizza (used sandwich method to temp) 41.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, Sliced Batch 2 41.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, Sliced Batch 1 (prep 11/7/2020) Discarded 46.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Cheese, Sliced Pepper Jack 41.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Chicken, Sliced Breast 41.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Eggs, Cooked "Patty" Omelet (prep 11/7/2020) Discarded 48.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Deli Meat, Sliced Turkey 41.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Beef, Steak Thin Sliced (prep 11/5/2020) Discarded 48.0 ° F
Hot Holding, Front Food Service, Steam Well, Beef, Meatballs in Marinara Sauce (only 1 batch) 135.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)] Upon Entry to facility I was told that Ms. Diane was not working and therefore I asked who was my person in charge (PIC) and I was told "not either of us" and then I was told that the District Manager would be called. Ensure that someone is left in charge at all times and understands that that is their responsibility. Siera agreed to sign the inspection today.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed employee upon entry into the kitchen walk to three compartment sink and rinse hands off with the spray nozzle and did not use proper sink to wash, did not use soap, and then wiped hands off on single use paper towels and began donning gloves and putting pans of food that were on the counter away in the walk in cooler. Employee was notified of improper hand washing and asked to wash hands and the proper use of the hand sink was explained during the exit interview.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Front Bains were holding foods in danger zone but not all foods were in danger zone. All time stamps revealed that foods were not prepared today and that these foods should be in temperature compliance...it is suspected that the items next to the hot holding steam well could be effected by the heat from this equipment and should be investigated further for long term compliance. All items were discarded and replaced with a fresh batch of food from the walk in cooler. See log below for temps, prep dates and CA.  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(f)] Repeat #1: Observed food service employee with dark painted and long nails  Repeat Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed employee items in designated areas with the exception of one water bottle sitting on prep table with inventory tablet on top of pans of food. These items should not be on the prep surface and/or on top of pans of food. The employee cleaned this prep table and therefore put items in designated areas. This needs to be corrected on a long term basis. I will not give a repeat violation since the facility actually had a designated area this inspection but this one drink and inventory tablet was not placed in that area and therefore the facility still gets a violation for this action.  Corrected On-Site.  New Violation.
Remarks Other items that need to be addressed before the next routine inspection and need to be corrected within two weeks with long term compliance include the following:
1. Partition at front hand sink between salad dressing storage unit and sink to avoid splashing onto food products.
2. Light in walk in freezer is not operational and does not give the required amount of light for proper and safe work being done in this unit. Replace light asap.
3. Do not store the push cart that holds the carboard boxes broken down in front of the back hand sink.
Notes:
1. Employee health agreements observed
2. Norovirus clean up procedures observed
3. Quat was measured in compliance per manufactures instructions at 400ppm
COVID-19 Notes:
Observed 6 ft social distancing stickers on floor and on doors of facility. Observed staff wear masks in from of house when interacting with patrons. Observed chairs that have been taken out of dining to encourage 6 ft seating by patrons.
Person in Charge (Signature)    Date: 11/09/2020
Inspector (Signature) Alena Aviles Date: 11/09/2020