Subway, 1510 Belleview Blvd, Alexandria, VA 22307 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Subway
Address: 1510 Belleview Blvd, Alexandria, VA 22307
Type: Fast Food Restaurant
Phone: 703 768-1734
Total inspections: 5
Last inspection: 03/15/2016

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine assessment. The following violation has been observed for the second time: 1. Cold holding The following suggestions have been made as a means to incorporate Active Managerial Control (AMC): 1. Use food temperature logs provided by your facility to accurately record cold and hot holding temperatures regularly throughout the day (i.e., every 2 hours). 2. Keep thermostats of cold well units and 2 dr prep cooler units adjusted so that all units are able to maintain an ambient air temperature of 41F 3. Train employees on corrective actions to take in the event that improper cold/hot holding temperatures are observed. Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: SOUP WELLS- MEATBALLS (118F) Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. MEATBALLS REHEATED TO 170F BY PERSON IN CHARGE 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: SERVING LINE- TURKEY, PEPPERONI, SLICED TOMATO, EGG PATTY (46F, 46F, 45F, 46F, 47F), IN 2 DR UNDER COUNTER COOLER- HALF AND HALF, CUT TOMATO (45F, 46F). 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. ALL ITEMS PLACED IN WALK-IN FREEZEER. 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: 2DR UNDER COUNTER COOLER (46F). 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. THERMOSTATS ON EACH UNIT LOWERED	03/15/2016	Routine
The purpose of today's assessment was to respond to a complaint received on March 20th, 2015 in which the complainant stated that she became sick after eating a turkey Italiano sub and fountain drink. Symptoms included diarrhea and vomiting. Permission granted by John Yetman to perform complaint investigation over the phone since a routine inspection was conducted the day the complaint was received. In the routine inspection conducted on March 20th, 2015, improper handwashing procedure and improper cold holding of service line items were cited. Called on 3/23/15 and spoke with Anjali Pyakarel in which proper handwashing techniques and cold holding, especially during busy hours of operation, were emphasized. Suggested creating temperature logs for items at front service area. Also suggested training on proper hand washing for all employees. 3/23/15-- Called complainant with results of complaint investigation 3/23/15- Complaint not confirmed. Complaint closed. No violation noted during this evaluation.	03/23/2015	Complaint
The purpose of today's visit was to conduct a routine assessment. Please be advised to cool foods completely to 41F or below prior to placing in cold wells at serving line. Also, suggestions made to limit storage of back up food supply on prep counter at ambient air temperature. Please keep pans of back up food supply in cooler, even during busy times, to ensure that items are maintained at 41F or below. Suggested keeping food temperature logs, especially for items being held in cold wells. Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed food employees using improper handwashing procedures. ABBREVIATED HANDWASHING BY EMPLOYEE Correction: HAND WASHED AND RINSED IN UNDER 10 SECONDS. Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN PLASTIC CUP OF SODA STORED ON PREP COUNTER. 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. CUP DISCARDED. 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: IN COLD WELLS AT SERVICE LINE- SLICED HAM (43F), SLICED CHICKEN BREAST (44F), COMMERICAL EGG PATTY (44F). 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 PLACED IN WALK-IN COOLER.	03/19/2015	Routine
No violation noted during this evaluation.	07/16/2014	Routine
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 Permit to Operate Required, Must be Posted, Must be Valid 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.--DID NOT OBSERVE A HANDWASHING SIGN AT FRONT HANDSINK Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED HANDWASHING SIGN DURING TIME OF INSPECTION.	06/13/2013	Routine

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