The purpose of this visit was to conduct a routine inspection. Temperature logs were reviewed during today's visit. Note: Sanitizer is dispensing above 400 PPM, but was observed at 400 PPM during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin nearest to the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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02/11/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Pest Control: Every month.
Grease Trap: Every month.
(Note: Time reflects inspection time only)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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." Observed that new employee was not trained and had not signed the agreement.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: buffalo chicken 46F--service line.
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. Note: Put back in walk-in refrigerator.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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03/07/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Please fax the signed agreements for 2 new employees after training them for the employee health policy.
Please call pest control service within 10 days and fax invoice to my attention. Fax# 703-385-9568.
Facility Data:
Pest Control: Every month, last done 8/11/2013.
Grease Trap: Every 15 days.
REMINDER:
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct super
vision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
** 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.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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." No signed agreements for 2 new employees.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: portioned diced ribs 47F--prep line. Note: Overfilled, put extra portions in refrigerator.
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: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed 2 live roaches in kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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08/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 13053 Worldgate Dr, Herndon, VA 20170 »