Subway #49618, 320 King St, Alexandria, VA 22314 - Fast Food Restaurant inspection findings and violations
Business Info
Restaurant: Subway #49618
Address: 320 King St, Alexandria, VA 22314
Type: Fast Food Restaurant
Phone: 703 879-4321
Total inspections: 12
Last inspection: 03/25/2016
Address: 320 King St, Alexandria, VA 22314
Type: Fast Food Restaurant
Phone: 703 879-4321
Total inspections: 12
Last inspection: 03/25/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| The Person in Charge has now obtained the Northern Virginia Food Protection Manager's card and e-mailed a copy to our office. Thank you for getting this card. No violation noted during this evaluation. | 03/25/2016 | Follow-up | |
| This visit was made to follow up to the risk based assessment that was conducted on March 8 2016. The following issue was noted: 1. There was no certified Food Protection Manager (FPM) on the premises at the time of this follow up visit. The Person in Charge does have a certificate from a food safety course. This is a repeat observation from the last visit on March 8 2016. This is a violation of Section 11-2-24 of the Food and Food Handling Code of the City of Alexandria. A warning notice (F-16-4635) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties. A follow up visit will be conducted within approximately 10 business days to confirm that someone in this restaurant has the Northern Virginia Certified Food Protection Manager's card. Please fax a copy of the card to (703) 746 4919
|
03/23/2016 | Follow-up | |
| This visit was made to conduct a risk factor assessment regarding a complaint received. The Person in Charge was not aware of the complaint and had not received any other complaints during the same time period. As per the Person in Charge no employees had recently been sick or called out sick. I observed very good handwashing during the visit. Please note the following issues which require attention: 1. Do not overfill the inserts on the sandwich prep units with food. Food should only be filled up to the line on the inside of the container in order to maintain temperatures of at least 41°F or below. 2. The Person in Charge had a valid certificate from a food safety course but did not have a Northern Virginia Certified Food Protection Manager card. The card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Please fax a copy to our office when you get the card. (703) 746 4919 3. Ensure that all handwashing sinks are provided with soap at all times Note: - Please review the Employee Health policy with all employees to ensure that they are aware of the symptoms of the Big 6 Foodborne Illnesses and what they need to report. One employee and the Person in Charge did a good job of answering the questions - Please wash, rinse and sanitize the handles to the ovens and toasters on the front line as often as necessary, and at least every 4 hours, as these are used by food workers preparing sandwiches -As a reminder employee beverages should be placed in a container with a lid and straw *Repeat Observations are Subject to Civil Penalty
|
03/08/2016 | Risk Factor | |
| This visit was made to conduct a risk based assessment. The owner was extremely helpful throughout the visit and very knowledgeable on food safety. Thank you The following issues require attention: 1. The food establishment shall be under the immediate control of a person holding a Northern Virginia Food Protection Manager certificate at all times. Please ensure that someone holding this license is present at all times the restaurant is operating. 2. Please ensure that employees are washing their hands upon entering the prep area in the front of the store and before donning gloves to handle food. 3. Ensure that all time/temperature control for safety foods (TCS foods) are maintained at 41 º F or below by not filling container on the sandwich prep line above the fill line.
|
07/31/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Food employee and certified Food Protection Manager (FPM) have a good understanding of their employee health policy. Thank you.
|
02/26/2015 | Routine | |
| This visit was made to conduct a risk factor assessment associated with a possible foodborne illness. This food establishment was noted as one of the establishment case ate at the week prior to onset on 8/14/14. The Food Protection Manager (FPM) stated no other complaints have been received and no food employees have reported being ill or displaying reportable symptoms within the last two weeks. Discussed employee health policy with FPM and reviewed exclusion and restriction flow chart. Make sure to cold hold Time/Temperature Control for Safety (TCS) foods at 41 ° or less. The 2-door undercounter unit was cold holding between 49-51 ° F at the time of the risk factor assessment. Do not store TCS foods in this unit until properly cold holding at 41 ° F or less. Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
|
08/26/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The Certified Food Manager (CFM) was very helpful and knowledgeable. CFM knew reportable symptoms and the Big 5, new Employee Health Poster provided with both written English and Spanish.
|
05/19/2014 | Routine | |
This visit was made to conduct a risk factor assessment. Make sure to store broken down boxes away from the handwashing sink to provide easy access for employee handwashing.
|
12/02/2013 | Risk Factor Assessment | |
| This visit was made to conduct a routine inspection. Please note the following items: 1) Hand sinks should only be used for hand washing and should be accessible at all times. 2) Ensure that you are air-drying dishes/utensils properly before stacking them. 3) Good cold and hot holding temperatures observed!
|
06/11/2013 | Routine | |
| This visit was made to conduct a complaint inspection. The first complaint concerning food managers was discussed. This store has a difference between a manager and CFM. When I asked to speak with the manager they told me they weren't here. However there was a CFM here. I reminded them to ensure that there is a CFM on-site at all hours of operation. The second complaint concerning dogs on the premises was valid. The CFM told me that there was a customer with a dog the other day and the manager told them they were not allowed but the customer refused to leave their animal outside. I reminded them that only service animals are allowed in food establishments. but normal pets are not. They are considering putting a sign on the door. No violation noted during this evaluation. | 05/01/2013 | Complaint | |
|
12/07/2012 | Routine | |
| This visit was made to conduct a complaint inspection. The restroom (men's) is not out of order, the lockset is not working properly and an employee got locked inside so sign is on door that it is out of order. Notified complainant. No violation noted during this evaluation. | 12/07/2012 | Complaint |
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