Subway, 5898 Leesburg Pike, Falls Church, VA 22041 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 5898 Leesburg Pike, Falls Church, VA 22041
Type: Fast Food Restaurant
Phone: 703 820-0600
Total inspections: 5
Last inspection: 01/04/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 400 ppm.
No violation noted during this evaluation.		01/04/2016Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration 3 vat sink: 250 ppm.
No violation noted during this evaluation.		08/03/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink/ wiping cloth bucket: 250/300 ppm.
No violation noted during this evaluation.		04/06/2015Routine
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
Note to manager:
-Fixed the leaks observed at the hand washing sink handles within 14 calendar days and fax the service report to the Fairfax County Health Department. Fax#703-385-9568
-Pre-cool the Sandwich prep cold well to 41F and below before setting up cold holding items to avoid temperature abuse.
  • 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: Sandwich prep cold well: precooked shredded chicken 50F, precooked beef 48F
    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.---Items above was out of temperature for less then 4 hours and was moved to a unit that maintain 41F and below.
  • 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.---CFM arrived during the inspection.
  • Plumbing / Maintained in Good Repair (repeated violation)
    Observation: The hot/cold handles at the hand washing sink next to the prep table is leaking when in use.
    Correction: Repair or adjust the hot/cold handles from water leaking. A plumbing system shall be maintained in good repair.
03/19/2014Routine
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith DRE-52917
Dish machine: n/a
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    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.
    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)
  • Food Storage / Exposed to Splash, Dust, etc.
    Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: hand sink in the back room is next to a prep table.
    Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking needed at the hand sink sandwich prep area.
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
04/24/2013Routine

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