Subway Crystal City, 2154 Crystal Plaza Arcade, Arlington, VA 22202 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway Crystal City
Address: 2154 Crystal Plaza Arcade, Arlington, VA 22202
Type: Fast Food Restaurant
Phone: 703 413-2233
Total inspections: 3
Last inspection: 10/02/2015
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Inspection findings

Inspection date

Type
The rest-room in the facility is posted "Out of Service" but it is functional.
  • Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
    Observation: Sliced cheese cold holding at the improper temperature of 46 F inside the sandwich prep line cold unit
    Correction: ensure unit is holding 41 F prior to filling it with food. Unit was adjusted to a colder setting and the facility was instructed to turn on the unit as soon as they arrive at the facility in the morning.
  • Plumbing System/Maintained in Good Repair
    Observation: The mop sink back flow prevention device is not in maintained good repair.
    Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
10/02/2015Routine
  • Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
    Observation: Sliced tomatoes at 49 F.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • Equipment and Utensils, Air-Drying Required
    Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
    Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
10/14/2014Routine
  • Cleaning, Frequency and Restrictions (repeated violation)
    Observation: The walk-in cooler floor needs cleaning.
    Correction: Physical facilities shall 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.
10/07/2013Routine

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