Subway, 11990 Market Street B1, Reston, VA 20190 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Subway
Address: 11990 Market Street B1, Reston, VA 20190
Type: Fast Food Restaurant
Phone: 703 815-5570
Total inspections: 8
Last inspection: 02/01/2016

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Inspection findings	Inspection date	Type
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this inspection as your participation allows me to clarify areas at your facility where further assessment may be required. NOTE: At this inspection it was observed that staff are aware of Employee Health Policy guidelines, signed documentation is available with manager . Staff are washing hands between tasks and wearing gloves. QUESTIONS: Please call 703-246-2444 No violation noted during this evaluation.	02/01/2016	Routine
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as your participation allows me to clarify processes at your facility that require further assessment. NOTE:Discussed with manager the topics of Employee Health guidelines and policy and the importance of re-training staff on a regular basis on the policies. It is recommended that you obtain signatures of staff after training on a separate sheet. Sanitizer solution has to be checked every time the solution is being changed.It is important that you use the appropriate test strips to check the solution strength and keep the Quaternary Ammonium solution at 150-400 ppm. Questions: Please call 703-246-2444 No violation noted during this evaluation.	04/15/2015	Routine
Responsibilities of Owner or Proprietor Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED NO CFM FROM 8.10 AM TILL 9:15 AM 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. CORRECTED: CFM WITH VALID CARD ARRIVED AT 9:15 AM	01/21/2014	Routine
Inspection conducted following receipt of a complaint. Food item involved is a flat bread bacon and egg sandwich. Temperatures of the potentially hazardous items recorded today are within range and recorded above. Refrigeration units are in good working order. CFM stated there was no history of any employee having reported sick in the past few months, Employee Health policy on file. Complaint could not be verified. No violation noted during this evaluation.	01/21/2014	Complaint
Inspection conducted following receipt of a complaint. Items involved include Turkey, Ham, Tomatoes, Light Mayonnaise, Onions and Pickles. Temperatures of the potentially hazardous items recorded today are within range and recorded above. Pickles and Mayonnaise containers were checked and were found sealed and not past their expiry date. Refrigeration units are in good working order. CFM stated there was no history of any employee having reported sick in the past few months, Employee Health policy on file. Complaint could not be verified. No violation noted during this evaluation.	08/15/2013	Complaint
Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site) Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.Observed employee coats, handbags stored on same shelf where food items are stored. Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.CORRECTED : CFM REMOVED ALL ITEMS INTO OFFICE AREA.	03/07/2013	Routine
The purpose of this visit was to conduct a routine inspection. Water heater: STATE CSB526SFEX 100. EHS discussed employee health policy (EHP) in detail with PIC along with public health significance of not having an effective EHP. Discussed importance of rapid reheating methods and achieving proper temperature prior to placing hot food in hot hold units. Responsibilities of Owner or Proprietor Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Meatballs in marinara sauce Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Sanitizing Solution Test Kit Accurate & Used Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. No test strips at the facility at the time of inspection Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Note: sanitizer solution concentration in 3 vat sink and wipe cloth buckets were within acceptable range. Critical: Conditions of Use/Presence & Use/Application of Toxics (corrected on site) Observation: The thermometer was placed in sanitizer solution, then used to test food temperature without rinse and air dry steps. Correction: Hazardous and toxic materials shall be applied in such a way that prevents the contamination of food and food contact surfaces. Prevent chemical contamination of food by rinsing and air drying thermometer probe prior to testing food temperatures.	12/26/2012	Routine
No violation noted during this evaluation.	12/11/2012	Pre-Opening

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