Potbelly Sandwich Works, 4201 Fairfax Corner East Ave, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Potbelly Sandwich Works
Address: 4201 Fairfax Corner East Ave, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 222-7760
Total inspections: 5
Last inspection: 03/31/2016

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine inspection. Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1) Randell 2 drawers prep cooler left (missing). 2) True 1DR prep cooler left (thermometer was not accurate, it was reading 50F and air temperature was 39F). Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. ACCURATE THERMOMETERS PLACED IN BOTH UNITS.	03/31/2016	Routine
The purpose of today's visit was to investigate a complaint received by the Health Department on the afternoon of August 24, 2015. The complainant states that they and one family member visited the facility in the early afternoon of August 24, 2015. The complainant alleges that they and a family member both ate a sandwich with turkey, swiss cheese, lettuce, tomato, onion, pickles and mayo. Both family members allegedly started to have diarrhea almost immediately after they ate. Neither saw a doctor. EHS discussed the complaint with managers on duty and no facility manager was aware of the complaint. Facility has a complete Employee Health training program in place. No employees have reported being ill during the previous three weeks. EHS verified the food temperature of sliced turkey, swiss cheese and sliced tomatoes in all cold holding units. EHS recommends that facility implement an active managerial control practice to verify that all items prepared from ambient room temperature ingredients or sliced (such as cheeses, deli meats, tomatoes) have cooled to 41F within 4 hours. Please utilize rapid cooling methods in the cooling process, such as shallow metal pans, uncovering, placing items in freezer or other effective methods to assist in the process. For the next seven calendar days (Aug 27, 28, 29, 30, 31 & Sept 1, 2), please use the provided cooling log to verify that one bag/batch of sliced turkey and one container of sliced tomatoes has cooled to 41F within four hours of the time that the preparation step is completed and item is placed is refrigeration unit. Please fax or email the completed cooling log at the end of the seven days and please be sure to include any corrective action on the log if needed. No violation noted during this evaluation.	08/26/2015	Complaint
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized during a busy period. The following good active managerial control practices were observed: high use milk is kept inside a freezer, cold hold and hot hold temperature logs are maintained, date and finished preparation time is placed on a label on the side of the containers to verify rapid cooling and designated employee drink area stored away from food and food contact surfaces. EHS discussed with the CFM the proper sanitize immersion time. No violation noted during this evaluation.	04/07/2015	Routine
The purpose of today's visit was to conduct a routine inspection. IMPORTANT: Within 10 days, fax or email the following to my attention: 1. A repair receipt for the right 2-drawer reach-in prep refrigerator which was observed with elevated ambient air temperatures during today's inspection. 2. Receipt of pest control service obtained to address flies in the establishment Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hard boiled egg (49F), blue cheese (51F) and sliced tomatoes (48F) in the 2-drawer reach-in prep refrigerator on the right. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: TCS foods were relocated to another unit. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-drawer reach-in prep refrigerator on the right at 44F in bottom drawer (adjusted to 40F) and 47F in the closed prep top. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the following units are torn: Victory 3-door upright freezer, 2-drawer, 1-door reach-in prep "back load" refrigerator. Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gaskets. Plumbing / Maintained in Good Repair Observation: Plumbing connections under the sanitize basin of the three-compartment sink are leaking. Correction: A plumbing system shall be maintained in good repair. Repair the leak. Critical: Controlling Pests / Methods to Use When Pests Are Found Observation: Observed several flies in the establishment. Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. NOTE: CFM stated that the weather strips on the doors are being replaced and a pest control service is scheduled for this Friday. Email or fax me a copy of hte pest control receipt within 10 days. Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.	07/30/2014	Routine
The purpose of today's visit was to conduct a routine inspection in conjunction with the investigation of an alleged foodborne illness complaint. Critical violations were corrected during the inspection. Correct the remaining violation within 90 days. Contact me if any questions arise. NOTES: 1. I recommend changing the date marking process so that foods show a "use-by" or discard date rather than a preparation date that then references a discard table. 2. Review the employee health information provided by the health department and your company with all staff members. Have staff members sign the employee illness reporting agreement form as proof that training occurred. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation) Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." HAVE EMPLOYEES SIGN THE AGREEMENT FORM STATING THEY WILL INFORM THE MANAGER IF THEY HAVE CERTAIN FOODBORNE ILLNESSES OR SYMPTOMS. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk (46F) on top of the ice cream station in a refrigerated prep top. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. RELOCATED TO WITHIN THE REFRIGERATION UNIT. Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F Observation: Water from the handwashing sinks in the women's and men's restrooms (96F and 90F, respectively) was measured at a temperature less than 100°F. Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.	02/12/2013	Routine

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