The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 01/15/2016 | Routine | |
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
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01/30/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Ensure a certified food manager is present at all times during operation. Failure to have a certified food manager present during hours of operation will result in a closure. A follow-up will be conducted within 10 days to verify presence of a certified food manager. If you have any questions, please call (703) 246-2444.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present in the establishment 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. CFM arrived before end of inspection.
- 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. HAND TOWELS PROVIDED.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Observed employee medicine stored adjacent to tuna storage.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. REMOVED.
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01/22/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Pest Control: Monthly
Recommend adjusting temperatures for refrigerators at 35 or 36F during spring and summer to ensure that food inside stays at 41F or below.
Please fax or email a copy agreement after the new employee is trained for the Employee Health Policy agreement.
(Note: Computer restarted while typing inspection report.)
- 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." Note: New employee.
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)
- Jewelry Prohibition
Observation: Employee observed wearing bangles on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced turkey 45F, sliced beef 44F, tuna salad 44F, sliced roast beef 45F, sliced tomatoes 50F--prep line. falafel 44F, pastrami 45F--2 dr flat top refg.
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 all items inside the walk-in and prep refrigerator. Discussed about prechilling foods and not over filling containers.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: walk in refg and prep refg
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Fixed / Space / Seal (corrected on site) (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink near 3-vat needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Employee sealed it during inspection.
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03/21/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Water Heater: State Sandblaster Model# CSB5265FEX100
- 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." Note: They did not have 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)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed shelves in walk-in refrigerator was rusted.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in 5°F. Walk-in refrigerator
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink near 3-vat
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
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07/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway-Village Center, 2465 Centreville Rd, #j16, Herndon, VA 22071 »