Today a site visit was made following a complaint received that facility uses gloves improperly , handles cash and gloves with the same gloves and staff put on clean second pair of gloves over the dirty gloves. CFM admitted that this has occurred and especially in the busy lunch times. We discussed proper glove use, when and where to change gloves and washing of hands between glove use when engaged in different tasks. Manager will discuss with staff and provide active managerial control and training so this incident does not occur again. Complaint closed.
No violation noted during this evaluation. | 09/24/2015 | Complaint | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as this helps me to clarify processes where your facility may require further assessment.
NOTE: At this inspection further time was taken to discuss with CFM on topics of Employee Health, Acceptable Sanitizer concentrations and CFM process.
Questions: Call 703-246-2444
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct concentration of sanitizer solution for Quarternary Ammonium compound. Concentration in the spray bottles being used was tested and found to be >500ppm
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F.THERMOMETER LOCATED IN THE 2 DR FLAT TOP REFRIGERATOR WAS NOT WORKING.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. ASKED CFM TO REPLACE THE THERMOMETER.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.MANAGER PROVIDED SERVESAFE CERTIFICATE BUT COULD NOT PROVIDE ORS CARD.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. CFM HAS BEEN ASKED TO PROVIDE COPY OF ORS CARD VIA FAX /EMAIL IN 10 DAYS.INFORMATION HAS BEEN PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIUM SANITIZER solution IN SPRAY BOTTLES was measured at .500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUAT SANITIZER solution at 150-400ppm. Verify concentration using the appropriate test kit.MANAGER AND STAFF ADJUSTED THE CONCENTRATION TO READ AT 200 PPM
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05/13/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
IMPORTANT:
1. Please fax to my attention, within 10 days, the invoice the purchase of sanitizer from you supplier. Fax number is 703-653-9448. Please write the name and address of this facility on the fax and make ATTN: "Area A-2 inspector."
2. A Certified Food Manager Shall be present during all operating hours.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Cookies stored on a sheet pan next to the front handsink and are thus subject to splash, dust or other contamination from handwashing.
Correction: Manager placed cookies into the display case.Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three vat sink measured at 0ppm as the facility was out of sanitizer.
Correction: When the Certified Food Manager arrived, she brought a bottle of sanitizer from another Subway. Once assembled, the sanitizer measured at an acceptable level. The wiping cloth bucket and the sanitize basin of the three vat sink was assembled. The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The Certified Food Manager arrived approximately 30 minutes after the beginning of the inspection.It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/28/2014 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention, within 10 days, the invoice for the repair of the 2 door flat top prep refrigerator.
On site training was performed for the employees at the establishment. Following the training employees signed copies of the Employee Health Policy.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: water heater not located where it can be seen, CFM in unaware if it has been changed
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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."SEE COMMENTS
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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed tuna at 54F at the service line , 55F in the 2 door flat top prep refrigerator - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced ham at 43F on the service line, chicken at 44F in the 2 door flat top prep refrigerator - MOVED TO THE WALK IN TO COOL
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F - 2 door flat top prep refrigerator - THERMOMETER WAS NOT WORKING MISSING THE INDICATOR ARM
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- 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 door flat top prep refrigerator
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.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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03/21/2013 | Routine | |
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