Jerry's Subs & Pizza, 20020 Ashbrook Common Plaza # 106, Ashburn, VA - Restaurant inspection findings and violations

May 27, 2009 (Routine)

Comments:
Discussed cooling and reheating (meatballs).
135 to 70F within 2 hours
70 to 41F within an additional 4 hours.
reheat to 165F then hold 135F or hotter.

January 09, 2009 (Routine)

Violations:

• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the prep line cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade and holder.
  Clean and sanitize these surfaces for food contact.

Comments:
items to be corrected today.

July 09, 2008 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3080 - Less than 50 foot candles of light was noted in the pizza oven/prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

Comments:
Discussed employee health policy-information given
discussed tomato outbreak information

March 03, 2008 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wiping cloth bucket and conatiners used to soak soda nozzels preventing its use.
• 3290 - Maintenance tools noted to be stored in such a way that it is contaminating equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

Comments:
NOTE: Reminder to be sure food contact surfaces, (cutting boards and knives) are washed/rinsed/sanitized at least every 4 hours.
Correct critical items today and all items within 2 weeks.

October 25, 2007 (Routine)

Comments:
Note: permit expires soon.

March 06, 2007 (Routine)

Violation: 1800 - Corrected During Inspection Drain under three vat has a buildup of debris
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
very clean facility

October 31, 2006 (Routine)

Violation: 1730 - Corrected During Inspection Repeat The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.

May 04, 2006 (Routine)

Comments:
Please post permit with correct expiration date. Keep reports of monthly extermination at the facility.

January 24, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical chicken cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1730 - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate to be 32F in ice water, and to be accurate to +/- 2 F

Comments:
Very clean establishment

August 31, 2005 (Routine)

Violation: 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

July 01, 2005 (Pre-Opening)

Comments:
1. All units to maintain less than or equal to 41F. 2. No mop rack present 3. provide heavier chain for soda tank 4. edge of shelf is not smooth and easy to clean APPROVED FOR OCCUPANCY

June 29, 2005 (Other)

Comments:
1. Provide shelf for cabinetry. 2. caulk around base of soda machine 3. provide mop rack 4. caulk base of grease trap 5. water heater is not as stated on plans NOT APPROVED FOR OCCUPANCY