Subway, 45591 City Center Blvd Ste 126, Sterling, VA 20166 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 45591 City Center Blvd Ste 126, Sterling, VA 20166
Type: Fast Food Restaurant
Phone: 703 421-9052
Total inspections: 6
Last inspection: 04/04/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.04/04/2016Routine
No violation noted during this evaluation.12/15/2015Routine
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: Onion was chopped on the side of the 3 basins sink.
    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
08/13/2015Routine
All violations corrected or discussed for correction during the inspection. Permit on site is expired. Provided application for permit in case the application has not been submitted. CFM indicated she was scheduled to recertify her certification. Provided fact sheet on Big 5 diseases and the decision tree for excluding or restricting ill employees.
  • Dressing Areas and Lockers - Designation
    Observation: Lockers or other suitable facilities are not being utilized for employees clothing and other possessions
    Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment - dozens of banker boxes of paperwork and files from other operations.
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
02/12/2015Routine
Need to monitor cold and hot food temperatures several times per day to ensure the food stays out of the danger zone. Keep cold foods at 41 degrees F or less. The quat sanitizer mix at 3 vat sink was good @ 200 ppm. Train employees to report any diagnosed illnesses if it is one of the big five.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Handouts covering the reportable illnesses were given to the manager and reviewed.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken noodle soup hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Philly beef cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
08/05/2014Risk Factor
Very well maintained facility
  • Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
    Observation: Employees are not using the designated area for employee personal items.
    Correction: Employees should use the desiganted areas that are porvided.
03/26/2013Routine

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