Subway, 7925 Jones Branch Drive Ll-#260, Mclean, VA 22102 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 7925 Jones Branch Drive Ll-#260, Mclean, VA 22102
Type: Fast Food Restaurant
Phone: 703 942-8810
Total inspections: 4
Last inspection: 01/04/2016
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Inspection findings

Inspection date

Type
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature requirements for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometers should be washed, rinsed and sanitized before and after each use.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • Critical: Hands and Arms / Cleaning Procedure (corrected on site)
    Observation: Observed food employees using improper handwashing procedures. The employees did not use soap.
    Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
01/04/2016Routine
  • Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
    Observation: Observed a hose attached to the faucet fixtureof the mop sink. The hose extended below the flood rim level of the sink basin.
    Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. Condition can be permanently remedied by shortening the hose attached to the faucet so it does not reach below flood level, or by installing a backflow prevention device. PIC effected a temporary remedy by disconnecting the hose entirely.
02/27/2015Routine
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Ice scoop was observed improperly stored between use as follows: ice scoop handle was observed in contact with ice.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Person in charge removed ice scoop handle from contact with ice and stored properly.
10/24/2014Routine
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
  • Equipment / Non Food / Design / Easy Clean (corrected on site)
    Observation: Observed soda crates used to elevate bottled drinks in the back storage area.
    Correction: Milk crates and soda crates are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items.
  • Equipment / Good Repair / Components / Gaskets
    Observation: Observed the microwave screen with a hole burned into it.
    Correction: Replace the screen on the door or the microwave.
09/10/2014Pre-Opening

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