Jersey Mike's Subs, 25360 Eastern Marketplace Plaza #125, Chantilly, VA 20152 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Jersey Mike's Subs
Address: 25360 Eastern Marketplace Plaza #125, Chantilly, VA 20152
Type: Fast Food Restaurant
Phone: 703 542-6300
Total inspections: 5
Last inspection: 10/19/2015
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Inspection findings

Inspection date

Type
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat tuna salad and unpacked sliced pastrami in the refrigeration unit are not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Kitchen floors noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
10/19/2015Routine
No violations noted during the inspection. Discussed proper cooling methods the up coming cut greens regulation with manager.
No violation noted during this evaluation.		01/29/2015Routine
All items noted during the previous inspection have been corrected - maintain the corrected items as corrected.
No violation noted during this evaluation.		07/17/2014Follow-up
Correct the above prior to the follow-up.
Reminder: wash, rinse and sanitize in-use food contact surfaces every 4 hours.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Food service workers observed failing to wash their hands and after returning to work.
    Correction: Instruct food service workers to wash after eating and taking breaks.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: Open drink containers improperly stored at a prep station.
    Correction: Instruct food service staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
  • Critical: Cooling*
    Observation: Improper cooling - one step.
    Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F within 4 hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food in the walk in cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
07/10/2014Risk Factor
All equipment operable and installed. Final approvals presented from all necessary parties. Facility cleared to open.
No violation noted during this evaluation.		10/29/2013Pre-Opening

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