Subway, 101-G Maple Avenue, Purcellville, VA 20132 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 101-G Maple Avenue, Purcellville, VA 20132
Type: Fast Food Restaurant
Phone: 703 338-7646
Total inspections: 5
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type
Maintain the corrected items as corrected. Discussed 810 cooling methods for correction (tuna salad).
  • Critical: Employee Health* (corrected on site)
    Observation: The manager was not able to describe the employee health policy.
    Correction: Train all staff on the employee health policy - corrected during inspection - EHS trained new General Manager on the employee health flowcharts
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Open drink containers.
    Correction: Instruct staff to drink from closed containers such as a cup with a lid and straw.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: There is a piece of equipment stored in the rear hand sink.
    Correction: Remove the item blocking the sink and maintain access at all times.
12/09/2015Routine
Maintain the corrected item as corrected. Correct the remaining item within 24 hours. Provide specification sheets for walk in cooler and freezer - one week.
  • Critical: Cooling* (repeated violation)
    Observation: Tomatoes improperly cooling.
    Correction: Cool potentially hazardous foods prepared from ingredients that are pre-chilled or ambient temperature to 41°F or below within 4 hours. Note: food spread into thinner portions during inspections.
04/01/2015Follow-up
Correct the above items today.
Note: new walk in cooler and freezer installed since last inspection -> provide specification sheets to EHS and provide spec sheets to LCHD prior to purchasing new equipment. New walk in cooler observed running at 39°F, 43°F, 46°F. Facility overall clean and well organized.
  • Critical: Cooling*
    Observation: Tomatoes improperly cooling.
    Correction: Cool potentially hazardous foods prepared from ingredients that are pre-chilled or ambient temperature to 41°F or below within 4 hours. Note: food spread into thinner portions during inspections.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the walk in cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
03/25/2015Routine
Correct the remaining item today. Please monitor one step cooling (tuna salad). Observed the interior ceiling of the top microwave in poor condition - repair/replace within 90 days.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food in the front of the right prep cooler cold holding at improper temperatures.
    Correction:
    Cold hold potentially hazardous food at 41°F or below.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Chemicals stored above sanitized equipment.
    Correction: Store chemicals below and away from food and clean equipment.
03/24/2014Risk Factor
Both items corrected on the spot. Very good date marking observed.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Employee food on prep table in close proximity to customer food.
    Correction: Instruct food service workers to eat only in designated areas such as the dining room or an area away from customer food and clean items.
  • Critical: Cooling* (corrected on site)
    Observation: Improperly cooled foods - one step cooling.
    Correction: Cool foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours.
07/23/2013Risk Factor

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