Jerry's Sub & Pizza, 21673 Beaumeade Circle, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Jerry's Sub & Pizza
Address: 21673 Beaumeade Circle, Ashburn, VA 20147
Type: Fast Food Restaurant
Phone: 703 729-6615
Total inspections: 5
Last inspection: 10/08/2015
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Inspection findings

Inspection date

Type
Grill cooler used 10:30am -1:30pm-better practice would be to repair equipment.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw eggs stored above cheese and produce).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in coffee cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (items relocated to defrost cooler and relocate thermometer to warmest part of cooler).
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the handsink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
10/08/2015Routine
Cafe of milk at coffee shop= use/discard within 4 hours.
Continental cooler @ grill side is not working properly. Do not use.
409 glass cleaner is a cleaner
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Nozzel of espresso machine.
    Correction: Clean and sanitize these surfaces for food contact. This must be cleaned and sanitized at least every 4 hours while in use. CORRECT TODAY.
11/13/2014Risk Factor
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The food handlers are storing personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (Raw shell egg above ready to eat items for service).
    Correction: Provide a designated area where employees may store personal food items so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Items at grill side cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED AT TIME OF INSPECTION. THIS NEEDS PERMANENT FIX - SOLUTION.
04/17/2014Risk Factor
Observed proper use of 3 basin sink. Reminder: sanitize with QUAT sanitizer for 30 seconds.
Demonstrated proper use of QUAT test strips.
Employee health policy posted and discussed.
No violation noted during this evaluation.		09/16/2013Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items at Grill side cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. MOVE FOODS TO A COOLER CAPABLE OF HOLDING FOODS 41f OR COLDER. CORRECTION INITATED.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of CLEANERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (STORED ABOVE CLEAN SIDE DRAIN BOARD AT 3 BASIN SINK).
    Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. Correction initated.
02/15/2013Risk Factor

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