Subway-Rolling Valley, 6415 Shiplett Blvd, Burke, VA 22015 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Subway-Rolling Valley
Address: 6415 Shiplett Blvd, Burke, VA 22015
Type: Fast Food Restaurant
Phone: 703 815-5570
Total inspections: 3
Last inspection: 05/22/2015
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Inspection findings

Inspection date

Type
Today’s inspection was to conduct a routine assessment. 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.
Good practice observed:
-washing of hands after handling money and before putting on new gloves to prepare ready-to eat food.
EHS provided additional training and written instructions on:
-How to test for quaternary ammonium sanitizer concentration.
*Please fax and provide a copy of maintenance invoice for the quaternary ammonium dispenser by June 5, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • 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 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. Observed quaternary ammonium dispenser at 3-vat is not able to dispense at correct concentration. Manually corrected and observed 300 ppm.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required
    Observation: Containers 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.
05/22/2015Routine
The purpose of today’s visit was to conduct a routine inspection. Thank you.
IMPORTANT: Remember to store utensils in such a manner that they will be protected from contamination as discussed during today's visit.
NOTES:
Facility noted in a clean and orderly condition. Observed proper handwashing. Quaternary ammonium observed at an acceptable level. Manager has calibrated thermometers for measuring food temperatures. Employee health policy in place.
MAINTENANCE:
*Water Heater: AO Smith DRE 52 916 (above mop sink)
*Dish Machine: N/A
  • Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site) (repeated violation)
    Observation: Observed that clean tongs were hanging on a bar support of a shelf above the handsink and were at risk of being contaminated from the splash of the handsink water.
    Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. The tongs were moved to the wash basin as a precaution to wash, rinse and sanitize and the manager will place in a clean dry container and store on a shelf.
02/11/2014Routine
The purpose of today’s visit was to conduct a routine inspection. Thank you.
MAINTENANCE:
*Water Heater: AO Smith DRE 52 916 (above mop sink)
*Dish Machine: N/A
  • Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
    Observation: Observed that clean tongs, a chopper and a pitcher hanging off the splash guard of the handsink and off the bar support for the shelf above the handsink and were stored in an manner that exposed the item(s) to splash from handwashing and could cause cross contamination.
    Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. The utensils were relocated and washed, rinsed and sanitized.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink at the front is being used to store the wiping cloth bucket.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
02/07/2013Routine

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