The purpose of this visit is to conduct a routine inspection. Active managerial control was discussed with manager. Employee Health policy in place. Today the manager used chlorine sanitizer which measured at an acceptable level using facility test kit. Thank you.
No violation noted during this evaluation. | 03/03/2016 | Routine | |
The purpose of today's visit was to investigate a complaint about rodent presence on the premises of this food establishment. A customer reported seeing rat(s) in the facility as well as the surrounding stores.
The certified food manager indicated that mice have been seen outside the facility but not inside his facility. The inspection of the restaurant found no live or dead rodent but observed a rodent bait next to the hot water heater near the back door entrance to the restaurant. A review of the most recent pest control service report indicated no rodent presence of rodent. However, services to control pest including rodent were provided according to the report.
Inspection of the exterior areas noted rodent baits at the back entrances of other stores located in the shopping center. The certified food manager provided information on the mall's management company for contact.
This food establishment was noted to be visibly cleaned during this visit. However, the certified food manager was advised seal and opening and to continue to maintain the facility in clean condition. He was also advised to request for additional pest control services and to place rodent bail outside the back door.
No violation noted during this evaluation. | 08/13/2015 | Complaint | |
The purpose of this visit is to conduct a routine inspection. Active managerial control was discussed with manager. Employee Health policy in place. Sanitizer measured at an acceptable level.
- 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.
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 within 30 days. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/13/2015 | Routine | |
This is a complaint investigation. Complainant and son ate at this facility on May 8, 2014. Son observed several quarter inch shards of bones in his steak and cheese. When complainant called the facility, employee said manager was not in.
EHS investigated this complaint. All Subway foods are from company supplier. No other source of food is used. EHS reminded manager to train employees to perform physical inspection of foods being served to assure no foreign objects are in the foods. EHS did not observe any shards of bone in the steak that was open for use.
No violation noted during this evaluation. | 05/19/2014 | Complaint | |
This is a follow-up inspection to routine inspection performed on May 5, 2014.
EHS observed hand sink and 3-vat faucets are both working and observed hot water temperatures at 100F and 110F, respectively.
EHS observed 2dr prep cooler was work and is able to keep potentially hazardous foods at 41F and below.
**EHS observed CFM was present at the beginning of this inspection, however, please fax and provide a copy of NoVA CFM certification by June 2, 2014.
- 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.
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) within 10 business days. 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 will result in further enforcement action.
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05/19/2014 | Follow-up | |
Today’s inspection 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.
EHS provided additional training and written instructions on:
-How to make chlorine sanitizer
*Please avoid repeated violations. Please note this is second time when no CFM was present during hours of prep/operation. Please assure CFM presence during all hours of operation to avoid enforcement.
**EHS will perform a follow-up on or about May 19, 2014 to corrections of:
-CFM presence, especially at store opening.
-Proper faucet operation of Handsink and 3-VAT.
-Confirm hotwater: 100F at handsink and 110F at 3-VAT
-2dr prep cooler is able to hold temperature at or below 41F. EHS observed maintenance crew working on this prep cooler during this inspection.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: produces on floor and food items in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. Quaternary ammonium sanitizer dispenser at 3-vat was not working. Employee did not know how to set up chlorine sanitizer vat.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Manager demonstrated how to set up chlorine sanitizer vat and instructed employee on how to set up. Equipments were sanitized afterwards.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. There is no CFM scheduled to work between 7AM-9AM.
Correction: 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. Manager will reschedule staff since there are 3 CFMs at this location.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink by 3-vat was measured at a temperature less than 100°F: observed 78F
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. Water heater was turned up and observed 100F and 110F at 3-vat.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Faucet at hand sink next to 3-vat for hotwater is loose making it difficult to turn on and off hot water during hand washing. 3-vat main faucet is difficult to turn on and off therefore employees were using sanitizer dispenser control to turn on/off water.
Correction: A plumbing system shall be maintained in good repair. Maintenance will be performed.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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05/05/2014 | Routine | |
This visit was complaint investigation. Customer observed roaches. EHS did not observe any roach during this inspection, however, EHS reviewed pest control that was performed on Oct. 30, 2013, the day complaint was submitted, and pest report shows that there was roach sighting in front customer serving area which coincide with customer complaint. EHS also observed rodent activity.
**Please fax and provide a copy of additional pest control by December 4, 2013.
**Please fax and provide a copy of CFM certification by November 18, 2013.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests: Observed rodent activity.
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.
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11/04/2013 | Complaint | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers and open back of chip stored on prep table in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Plumbing / Maintained in Good Repair
Observation: Faucet for hot water at hand sink by 3-vat is loose and not easy to operate.
Correction: A plumbing system shall be maintained in good repair.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Back door was kept open.
Correction: Keep doors closed to prevent entrance of pests.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: hand soaps and over cleaners over sugar in dry storage.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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03/20/2013 | Routine | |
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