- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION ONLY MGR. WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRIITEN INFO. PROVIDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SEAFOOD SALAD 49F, TUNA SALAD 51F, & CHICKEN STRIPS 47F @ #4.
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. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS UNIT, UNTIL REPAIRED. MANAGER CALLED FOR GENERAL MANGER FOR REPAIR.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: SEAFOOD SALAD 49F, TUNA SALAD 51F, & CHICKEN STRIPS 47F @ #4.
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. AS DISCUSSED AND AGREED. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UN-NECESSARY PROBLEMS.
- 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 wet wash cloths with a concentration of <10 ppm total quaternary ammonium compound.
Correction: 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.CORRECTED. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: MANAGER HANDLED MONEY, PICKED UP LITER FROM FLOOR, WASHED HANDS OVER USED KNIVES STORED IN SINK AND RINSED KNIVES WITH WATER THEN DRIED THEM WITH PAPER TOWELS BEFORE REUSE.
Correction: ORAL & WRITTEN INFO. PROVIDED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front counter area being used as a 3 compartment sink and storage unit.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ORAL & WRITTEN INFO. PROVIDED.
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10/08/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection. Water Heater info: AO Smith DRE 52917. Pest control treatment records provided: Erlich 1/8/13. EHS discussed public health significance of maintaining all food within required time/temperature parameters. All food found to be out of temperature in the front serving line had been removed from the 2 dr undercounter unit immediately prior to placing on serving line. PIC called to schedule service of 2 dr undercounter unit later today. 2 dr undercounter unit will not be used for the cold holding of PHF unitl it is restored to fully functional condition. FAX or email copy of repair invoice to Health Department (FAX# 703-278-8157, email rick.kurtz@fairfaxcounty.gov) Provided handwashing signs for all hadwashing sinks - installed during visit.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Numerous items in the 2 dr undercounter cooler, and food taken from the undercounter cooler to place on the serving line was above 41 degrees F. NOTE: All Potentially hazardous foods (PHF) in the undercounter cooler and the serving line were tested for proper temperature. All PHF found to be out of temperature was disposed of voluntarily..
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.
- 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 dr undercounter cooler at front serving line. NOTE: All potentially hazardous foods in cooler that had been out of temperature for more than 4 hours were voluntarily disposed.
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container had open side doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- 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. NOTE: Provided handwashing instruction signs, and observed that they were posted at all handwashing sinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/15/2013 | Routine | |
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