Subway, 43150 Broadlands Center Plaza #116, Ashburn, VA 20148 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 43150 Broadlands Center Plaza #116, Ashburn, VA 20148
Type: Fast Food Restaurant
Phone: 703 726-1533
Total inspections: 10
Last inspection: 06/02/2015
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Inspection findings

Inspection date

Type
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the front.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
06/02/2015Routine
No violation noted during this evaluation.01/26/2015Routine
Management not fod certified and needs training on food temperatures, foodborne illness, and proper washing/sanitizing.
  • Critical: Person in Charge - Assignment of Responsibility*
    Observation: The person in charge was not available at the time of inspection.
    Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Correction: Training needed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Crab cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Equipment food contact surfaces/utensils (metal stem thermometer) were not observed cleaned before or between uses.
    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
07/24/2014Risk Factor
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site) (repeated violation)
    Observation: Handwashing facility not maintained in working order.
    Correction: Water was turned off due to leak. Repair. Water turned back on during visit. Keep handwashing facilities clean and maintained to encourage proper handwashing.
02/25/2014Risk Factor
Repair handsink to working order.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facility not maintained working.
    Correction: Keep handwashing facilities working and maintained to encourage proper handwashing.
11/19/2013Risk Factor
Complaint of foodborne illness from tuna salad. Temperature taken of tuna salad as well as other food items. Tuna salad made with ambient mayo and tuna held at cold holding temperatures of 41F or below. All temperatures in proper limits. Complaint not valid at this time.
No violation noted during this evaluation.		09/18/2013Complaint
Single service cups moved out of splash zone.
No violation noted during this evaluation.		09/18/2013Risk Factor
No violations.
No violation noted during this evaluation.		07/26/2013Risk Factor
No violations. Note: Upcoming serve safe info emailed to manager.
No violation noted during this evaluation.		04/26/2013Risk Factor
No violations.
No violation noted during this evaluation.		01/30/2013Routine

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