Jerry's Sub's & Pizza Of Ashburn, 20020 Ashbrook Common Plaza # 106, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Jerry's Sub's & Pizza of Ashburn
Address: 20020 Ashbrook Common Plaza # 106, Ashburn, VA 20147
Type: Fast Food Restaurant
Phone: 703 723-1941
Total inspections: 5
Last inspection: 07/27/2015
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Inspection findings

Inspection date

Type
Reminder: food contact surfaces must be WASHED, RINSED and SANITIZED at least every 4 hours - knives, cutting boards, spatulas etc.
Observed lunch rush-good food handling practices. Good handwashing and glove use.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Spatulas were stored unprotected at the 3 basin sink (stored between wall and behind sink).
    Correction: Store in clean protected manner.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment, (personal food, spices, cooking equipment and recliner chair).
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
07/27/2015Routine
chicken philly- facility is handling product as a pre-cooked item. Please provide product info on chicken philly sub. Box does not indicate this is a pre-cooked item/fully cooked item. (Supplier called during inspection, indicated verbally it was pre-cooked and will email information). If raw, then cook to 165F minimum and prevent cross contamination.
Hot water faucet at 3 basins turned off below-faucet drips and owner has ordered part.
No violation noted during this evaluation.		10/27/2014Risk Factor
Faucet/plumbing at 3 basin sink noted in need of repair. Fix dripping. Please notify health dept when corrected. see additional note on file.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: Knife and cutting board are not being washed, rinsed, sanitized every 4 hours while in use.
    Correction: Clean and sanitize these surfaces for food contact. During inspection 300ppm quat was set up and used.
04/07/2014Risk Factor
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meatballs hot holding at improper temperatures. RANGE 120-156F.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. ITEMS NEED TO BE STIRRED MORE FREQUENTLY.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Items in small cooler next to grill are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. FACILITY TO COLD HOLD IN DIFFERENT COOLER UNTIL REPAIRED. CORRECTION INITIATED
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the dishwash area (dispenser is broken).
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
09/12/2013Routine
Noted good handwashing
paper towel dispenser needs to be replaced (at rear handsink) and chlorine test strips are needed (white paper) to measure sanitizer.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. (black garbage bag to store pre-made pizza)
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation. (recommend using plastic wrap-food grade)
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Items in grill side cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correction initiated. Cooler adjusted colder during inspection.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The pizza prep table (food contact) is not clean/sanitized (box was placed on top)
    Correction: Clean and sanitize these surfaces for food contact.
02/12/2013Risk Factor

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