Subway, 10160 Fairfax Boulevard, #108, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 10160 Fairfax Boulevard, #108, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 865-7620
Total inspections: 4
Last inspection: 11/06/2015
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Inspection findings

Inspection date

Type
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: portioned chicken top layer 51F, portioned steak top layer 47F--cold well
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: 3 layers of boxes from top removed and put in walk-in refrigerator.
11/06/2015Risk Factor
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer in the sanitize basin of the three vat sink measured at an acceptable level. Thank you for your time. If you have any questions, please call the health department at 703-246-2444
No violation noted during this evaluation.		05/27/2015Routine
  • 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 WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
    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. ORAL & WRIITEN INFO. PROVIDED. RECOMMEND USE OF UTENSILS AS MUCH AS POSSIBLE.
  • Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
    Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the WET WASH CLOTH BEING USED TO SANITIZE COUTTING BOARDS & COUNTER TOPS with a concentration of <50 ppm total quaternary ammonium compound.
    Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED.
  • 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.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sink at FRONT was measured at a temperature less than 100°F. 79F.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
  • Handwashing Sink / Used for Hand Wash Only
    Observation: Observed the handsink at the rear being used for food prep. or washing. IT HAD FOOD WASTE IN IT.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.ORAL & WRIITEN INFO. PROVIDED.
10/02/2014Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked chicken breast 44F, & Sloced chicken 47F @ #4 - Cut tomatoes 47F & Pulled Pork 50F @ #3.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
    Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 vat sink & wash cloth bucket with a concentration of 0.0 ppm total quaternary ammonium compound.
    Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
10/07/2013Routine

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