Subway, 12304 Town Center Plaza 265, Sterling, VA 20164 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Subway
Address: 12304 Town Center Plaza 265, Sterling, VA 20164
Type: Fast Food Restaurant
Phone: 571 434-9170
Total inspections: 4
Last inspection: 01/29/2016

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Inspection findings	Inspection date	Type
The purpose of this visit was to perform a routine inspection. Gave the PIC a copy of ORS location, employee health policy information in Spanish. Please email me a copy of the photo CFM id by February 29, 2016. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Handwashing / When to wash hands (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employees handling food wearing gloves but did wash hands between glove changes Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.DISCUSSED THE IMPORTANCE OF HANDWASHING INCONJUNCTION WITH GLOVE USAGE Food Storage / Preventing Contamination (corrected on site) Observation: Onions stored in soda crates on the floor. Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation) Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Duke 2 door flat top prep refrigerator Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). Separation of Toxics by Spacing or Partitioning (corrected on site) Observation: Observed that cleaner solution and soap were stored on the same shelf as sodas. Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.	01/29/2016	Routine
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. An Employee Illness Decision Guide, in Spanish, was given to the CFM. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. Temp Meas Devices for Ambient Air Location Observation: The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit:True glass door refrigerator Correction: In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the unit. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Duke 2 door flat top prep refrigerator Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site) Observation: Bread mats, slicer, cutting board were found stacked while wet after cleaning and chemical sanitization in the prep sink. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. REMOVED, WASH RINSED AND SANITIZED AND PUT TO AIR DRY	02/06/2015	Routine
No violation noted during this evaluation.	05/30/2014	Routine
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. PROVIDED: Employee Health information including agreement forms in Spanish Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site) Observation: Observed single service lids and cups stored under the plumbing for the handsink in the front sandwich prep area. Correction: Do not store single service items under plumbing lines.	04/01/2014	Pre-Opening

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