Paisano's Subs and Pizza, 12715 Shoppes Lane, Fairfax, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Paisano's Subs and Pizza
Address: 12715 Shoppes Lane, Fairfax, Virginia
Total inspections: 23
Last inspection: Jul 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on new gloves.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: frozen raw beef stored with bread in freezer.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. bread loaves.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Marinara sauce hot holding at 116F.
  • 4-601.11(B) - Pizza screens observed with carbon deposits.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bread baking rack needs cleaning nightly.
  • 4-903.11(C) - Corrected During Inspection To go containers were observed stored unprotected in dry storage area.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
July 17, 2009Routine36Details / Comments
  • 2-103.11(D) - Corrected During Inspection Handsink was used for utensils storage therefore handwashing infrequent
  • 3-304.14(B)(1) - Improper use of wet wiping cloths
  • 3-304.15(A) - Corrected During Inspection Soiled single-use gloves in use by a food employee.
  • 3-305.11(A)(3) - Repeat Chicken stored on the floor in cooler
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sliced deli meat
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-205.11(B) - Corrected During Inspection The handwashing station was being used to store cooking pot
  • 6-301.11 - Observed that hand soap dispenser was nearly empty.
  • 6-404.11 - Corrected During Inspection Multiple dented cans of tomatoes comingled with other product
January 28, 2009Critical Procedures27Details / Comments
3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Observed pepperoni, cheese, tomato, salami between 44-47 degrees F.November 04, 2008Critical Procedures10Details / Comments
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches inside the walk-in coolers.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil liner on shelving under toaster oven.
  • 4-502.13(A) - Corrected During Inspection Manufacturer containers were observed reused for the storage of other foods.
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Reachin h-in refrigerators on the cookline.
  • 4-601.11(B) - Encrusted grease deposits were observed on the food contact surfaces of cooking pots and pizza baking screens
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exterior surfaces of refrigerators and freezer doors, compartments under the deep fryers, and compressor unit on ttop of the small beverage refrigerator.
  • 4-903.11(C) - Single service plastic plates and containers were observed stored unprotected at the dry storage room.
  • 5-501.111 - The waste storage container / dumpster has a missing sliding door.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-202.11(A) - Light bulb fixture on ceiling at the dry storage area are not covered by a protective shielding.
  • 6-501.11 - Observed that the floor drains under the 3-vat sink and in the mop sink are missing screens.
  • 6-501.110(A) - Employees are not using a dressing rooms or lockers to keep clothing and other personal items.
  • 6-501.12(A) - Observed that the floor inside the walk-in cooler and the ceiling vents in the dining area are in need of cleaning.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
April 08, 2008Routine114Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Several dented cans of tomato sauces were noted among canned food supplies in the dry storage area.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: heavy cream, shredded cheese.
  • 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat soups, sauces held in the walk-in refrigerator were not properly dated for disposition.
  • 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat salad dressings held in the walk-in refrigerator were not properly dated for disposition.
  • 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: upright freezer. The bottom storage compartment inside the upright freezer was noted with debris.
September 27, 2007Critical Procedures50Details / Comments
No violation noted during this evaluation. April 03, 2007Follow-up00Details / Comments
  • 3-304.14(E) - Wet wiping cloth buckets improperly stored on floor.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches inside the walk-in coolers.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food items in the refrigeration unit are not used within 24 hours of preparation and are not properly dated for disposition within 7 days at 41F: chicken salad, lasagna.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: interior of cookline refrigerators.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
  • 5-501.113(B) - Outside refuse containers are uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the bulk grease waste container outside the facility.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
  • 6-303.11(A) - Observed that inadequate lighting was provided in the dry storage areas.
  • 6-501.113(A) - Corrected During Inspection Maintenance tools (broom and dust pan ) were not stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
  • 6-501.18 - Repeat Observed that the kitchen handwashing sink is unclean and are not being maintained in good repair. The cold water handle is broken.
March 29, 2007Routine29Details / Comments
No violation noted during this evaluation. July 06, 2006Follow-up00-
  • 2-301.12A - Critical After washing a cambro container, observed employee go to handsink, dry hands with paper towel without handwashing, then don gloves and begin food preparation
  • 3-501.16B - Critical Measured the following potentially hazardous foods to be in the temperature danger zone above 41F; raw chicken in 3-door Beverage Air refrigerator at 48F
  • 4-301.11 - Repeat Measured the internal temperature of the 3-door Beverage Air refrigerator at 48F, using a thermocouple.
  • 4-602.13 - Observed exterior of cooking oven, refrigerators, and grill to be unclean with grease and debris.
  • 4-701.10 - Observed employee washing a plastic cambro in full 3-vat sink without properly sanitizing the container.
  • 6-501.12A - During inspection, observed the following physical structures unclean with debris:1. Walls and floor under the grill and prep station unclean with grease and food debris2. Wall where handsink is mounted is unclean with debris.
  • 6-501.18 - Observed handsink in kitchen unclean with food debris, grease accumulations
June 26, 2006Complaint25Details / Comments
  • 2-401.11A - Critical An uncovered beverage container was observed at a food preparation station.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered frozen cheese sticks and wings observed in freezer.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli ham in the refrigeration unit was not labelled with an expiration date.
  • 4-501.11B - The door gasket of the upright freezer is torn.
  • 5-501.113B - Outside refuse container was uncovered.
  • 6-501.11 - The lower surface of the back door is detiorating and door is beginning to rust.
April 25, 2006Routine34Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Green peppers stored with raw hamburgers which were wrapped in plastic.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped chicken observed in refrigeration.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham, cheese other pizza toppings and salad dressings were held from 46-48 F.
  • 4-301.11 - Corrected During Inspection Repeat Superior refrigerator was not maintaining potentially hazardous foods at proper temepratures for a commercial establishment.
January 09, 2006Critical Procedures31Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Green peppers stored with raw hamburgers which were wrapped in plastic.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped chicken observed in refrigeration.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham, cheese other pizza toppings and salad dressings were held from 46-48 F.
  • 4-301.11 - Corrected During Inspection Repeat Superior refrigerator was not maintaining potentially hazardous foods at proper temepratures for a commercial establishment.
January 09, 2006Critical Procedures31Details / Comments
5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.September 01, 2005Follow-up10Details / Comments
5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.September 01, 2005Follow-up10Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken in freezer.
  • 3-501.16B - Corrected During Inspection Critical Repeat Tuna and cheeses found at 48F and above.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat salad in the refrigeration cooler is not properly dated for disposition.
  • 4-301.11 - Repeat Three door unit with lift top door was not adequately cold holding cheeses and tuna salad.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution holding wiping cloths to ensure proper concentration of the solution.
  • 5-103.11A - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. This is due to the fact that the 9 KW heater produces only 45 Gallons per hour of 120 F water.
July 28, 2005Routine42Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered chicken in freezer.
  • 3-501.16B - Corrected During Inspection Critical Repeat Tuna and cheeses found at 48F and above.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat salad in the refrigeration cooler is not properly dated for disposition.
  • 4-301.11 - Repeat Three door unit with lift top door was not adequately cold holding cheeses and tuna salad.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution holding wiping cloths to ensure proper concentration of the solution.
  • 5-103.11A - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. This is due to the fact that the 9 KW heater produces only 45 Gallons per hour of 120 F water.
July 28, 2005Routine42Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging found on shelf.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food spinach found in prep Ref.
  • 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat lunch meats, sauces fruit toppings and other foods were not properly dated for disposition.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of bleach solution
  • 4-501.11B - Repeat The door gasket of the three door Ref in back is damaged.
  • 4-904.11A - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 5-205.11B - The handwash station adjacent to the compartment sink is being used for purposes other than washing hands.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 6-501.12A - Floors in all areas are in need of cleaning.
February 15, 2005Routine--Details / Comments
  • 5-502.11 - Recyclable items are excessive at the dumpster causing a pest harborage.
  • 3-501.16B - Critical Repeat Walk in Ref temperature was cold holding at an improper temperature [47 F].
  • 4-301.11 - Repeat The walk in Ref. is not sufficient in capacity to meet the food storage demands of the establishment.
October 14, 2004Follow-up--Details / Comments
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 3-501.14A - Critical Observed the marinara sauce not being adequately cooled to prevent the growth of harmful bacteria.
  • 4-501.11B - The door gaskets of the prep units and refrigerator with glass door are damaged.
  • 3-305.11A2 - Observed flour and spices on a tray adjacent to the sink and garbage can, where it is subject to splash, dust or other contamination.
  • 2-102.11J - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing food-contact surfaces of sandwich prep area.
  • 4-204.120 - The walk in cooler is missing an installed drain line to eliminate pooling water.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-501.11 - Observed cracked tiles in floor and ceiling.
  • 3-501.17A - Critical The prepared ready-to-eat food in the refrigeration unit such as meats and vegetables are not properly dated for disposition.
  • 3-501.16B - Critical Repeat Observed chicken in the walk in refrigerator held at improper temperatures [above 41 F]. .
  • 4-301.11 - The walk in cooler's capacity is not sufficient to meet the food demands of the establishment [ambient temp was at 46 F].
October 12, 2004Routine47Details / Comments
  • 5-501.113B - Repeat Outside refuse containers were uncovered.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
October 12, 2004Complaint--Details / Comments
  • 4-703.11C - Critical Chemical sanitizer immersion time was not adequate for sanitizing solution. There was no sanitized solution available.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the the following areas:1. Dry storage sugar containers2. Walk in refrigerator3. Reach in freezer
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed raw chicken stored in containers in walk in refrigerator floor.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. They were not stored in sanitized solution.
  • 3-501.16B - Critical Repeat Ham in piza prep unit was cold holding at improper temperatures 50F.
  • 5-501.113B - Repeat Outside refuse container was uncovered. The outside grease barrel was uncovered.
  • 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible at the handsink in the kitchen.
  • 4-204.112B - Repeat There was no temperature measuring device located in the following units:1. Walk in refrigerator2. Small refrigeration unit in front prep area
  • 6-501.14A - Intake and exhaust air ducts were not being routinely cleaned. The sticker on exhaust hood was dated August, 2003.
  • 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Observed a torn, leaking bottle of barbecue sauce stored in area designated ready for service.
  • 4-602.12A - Repeat The food contact equipment surface of the bread oven is observed soiled with accumulations of grime and bread debris and it was lined with foil.
  • 4-602.13 - Repeat The nonfood contact surface of the all the refrigeration units, including upright refrigerator shelves and exterior surfaces of sandwich prep refrigeration units, had accumulations of grime and debris.
  • 4-101.11D - The foil wrapping of the shelves inside of bread oven does not the meet easily smooth, durable and easily cleaneble requirement.
  • 6-501.12A - Repeat The following areas were need of cleaning:1. The entire floor under and behind stationary and removable equipment.2. Floor, wall and shelves of walk in refrigerator.3. Ceiling panels inside kitchen particularly vent grills are accumulatin grease and dust.4. Some celing panel if unable to clean need to be replaced with smooth, durable and easily cleaneble ones.
March 16, 2004Routine311Details / Comments
  • 4-903.11B - Repeat Clean lexans were not observed stored in a position to allow air-drying.
  • 4-903.11B - Repeat Clean single service items were not observed stored with the food-contact surface facing upward.
  • 6-404.11 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans
  • 6-501.18 - Handwashing facilities are unclean and not maintained.
  • 6-303.11B - Repeat Inadequate lighting was noted in the RIF.
  • 6-202.11A - Lights bulb(s) in the prep area are not covered by a protective shielding.
  • 5-205.11B - Repeat The handwash station at the cookline is being used for purposes other than washing hands. Observed prep at the handsink.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the WIR.
  • 6-501.111D - Harborage conditions exist. Observed soiled equipment and facilities
  • 43.1-3-5 - Observed pest and presence of unsanitary conditions.
  • 2-102.11F - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  • 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: items on the cookline.
  • 3-304.14B2 - Wiping cloths improperly stored between use. left on prep talbes.
  • 6-303.11C - Inadequate lighting was noted in the prep area.
  • 4-901.11A - Lexans were not found stacked while wet after cleaning and chemical sanitization.
  • 6-501.111C - Critical Methods are not being used to control pests.
  • 3-701.11D - Critical Food contaminated by food employees, consumers or other persons. Lettuce and mushrooms stored in containers where hands and arms have to contact food items to put in sandwich prep units.
  • 7-201.11A - Critical Containers of cleaning and other chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-602.12A - Repeat The food contact equipment surface of the grille fryers is observed soiled with accumulations of grime and debris.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: baking pans, single service containers, vegetable slicer, interior of reach-in units.
  • 3-304.15A - Soiled single-use gloves still in use.
  • 3-304.15A - Single-use gloves worn during multi-tasked food preparation.
  • 6-201.18 - Observed missing ceiling tiles over the walk-in , storage area, and warewashing area.
  • 4-603.14 - Lexans, baking pans, and small wares were observed ineffectively cleaned by manual warewashing.
  • 3-501.16B - Critical Repeat Deli meats (51F - 52F), raw chicken (58F), and chicken salad (59F) cold holding at improper temperatures.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 2-301.14A - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 43.1-1-5A - Critical Observed bare hand contact with lettuce mushroom, and other items in the walk-in refrigerator which where handled with plastic strainer baskets.
  • 4-204.112B - Repeat There was no temperature measuring device located in the sandwich prep unit.
  • 5-205.11A - The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing.
  • 6-501.11 - Repeat The following are not maintained in good repair.WIR floor and interior and exterior sealing.Broken prep table.
  • 4-102.11B2 - Observed single service containers soiled on storage rack in the dry storage area.
  • 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 6-501.12A - Repeat Floors and walls in the establishment noted in need of cleaning.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cookline equipment, deliver bags, mixers, weight scale, and handsink.
  • 4-501.11C - Obseved can opener blade soiled
  • 6-501.113B - Observed improper storage of cleaning and maintenance items.
  • 6-202.15 - Openings to the exterior of the building are present along the bottom threshold of back door.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisnart food processor, Cuisnart knife sharpener, and Chest freezer.
  • 3-602.11B - No identification on containers of seasoning.
  • 4-602.13 - The nonfood contact surface of the dry storage shelves had accumulations of grime and debris.
  • 4-602.11E - Surfaces of the ice machine and reach in coolers were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-501.11A - The following were observed in a state of disrepair and damaged:Reach-in refrigerator, sandwich prep unit, walk-in refrigerator
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.Dented cans of beans
March 18, 2003Routine1234Details / Comments
No violation noted during this evaluation. March 18, 2003Follow-up00Details / Comments

July 17, 2009 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Water heater Bradford White Mii 80 36 3SF
Grease trap cleaned monthly by professional
hoods cleaned every 6 months.
Thank you.
If you have any question, please contact me.

January 28, 2009 (Critical Procedures)


Violations: Comments:
The purpose of this visit is to conduct a complaint investigation for a report of a possible foodborne illness regarding a suspect meal purchased on Jan 26th
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater:
Dishwasher: NA
Hood System: contracted
Grease Trap:
Consumer Advisory: N/A
Pest Control: contractor serviced

November 04, 2008 (Critical Procedures)


Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Observed pepperoni, cheese, tomato, salami between 44-47 degrees F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Notes - Pasta is cooled with water bath.
Reminders and Recommendations
1) Clean or obtain new pizza screens. Excerpt from Food Code- The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
2) Paper towels were missing from hand sink. Make sure it is always stocked.
3) Label oil container.
4) Clean or replace blade of can opener.
5) Clean inside microwave.
6) Store toothpicks in clean cup/container.
7) Use wiping cloth bucket for keeping cloths to sanitize food contact surfaces.
Thank you.

April 08, 2008 (Routine)


Violations: Comments:
This was a routine inspection. Correct all violations immediately. No evidence of pest presence was noted at the time of this inspection.
Pest control services: Monthly; recent service on 4/05/08
Filters maintenance: Every two weeks
Hood system maintenance: every 6 months
Grease trap maintenance: Every two months.
Hot water heater: Bradford White Magnum, OK

September 27, 2007 (Critical Procedures)


Violations: Comments:
This was a critical procedures inspection. The inspection focused on foodborne illness risk factors and public health intervention. All violations found were corrected during the inspection. No mishandling of food was noted and no bare hand contact with ready-to-eat food was noted.
Temperature of hot water at all sinks tested was within acceptable limit. The grease trap is being cleaned once every three months. The hood filters are cleaned by a commercial cleaning service once every two weeks. No evidence of pest evidence was found. Pest control services are provided monthly.

April 03, 2007 (Follow-up)

Comments:
This visit was conducted to check on the grease trap cleaning and repairs on the kitchen hand sink. The inspection has been conducted and the following was noted:
The grease trap was cleaned on 3/31/07 and a file to keep records of the cleaning has now been created. The kitchen hand sink has been repaired. There is now cold and hot water available at this sink. Other violations cited during the routine inspection have also been corrected accordingly.
Thank you for your cooperation. Establishment is now in full compliance.

March 29, 2007 (Routine)


Violations: Comments:
This was a routine inspection. Correct critical violations immediately and noncritical violations within the next 10 days. No evidence of roach presence was noted and no hot water deficiency was observed. The hot water heater is the same and is adequate for present use.
Provide evidence of grease trap cleaning . Fax the service invoice to my office for review. Indicate how often the grease trap is being cleaned for proper assessment of maintenance..
A follow-up to verify compliance regarding the greasee trap maintenence will be conducted on Tuesday, April 03, 2007 if fservice report fax is not received

June 26, 2006 (Complaint)


Violations: Comments:
This is a foodborne illness complaint in response to alleged illness after eating at this establishment. Based on today's inspection, the complaint cannot be confirmed.
All violations which must be corrected prior to the follow-up inspection on July 7, 2006; if all critical violations with supporting non-critical violations are not corrected by July 7, 2006; a notice of violation will be issued.
If you have any questions or need more information, please contact me at 703-246-8450.

April 25, 2006 (Routine)


Violations: Comments:
The purpose of the visit was to conduct a routine inspection.
Cold 41F-43F cheeses, ham
Food on grill 180-200F chicken
Cooling - not observed.
Reheating- not observed
Food covered -
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - 6 hour rule observed [everything is rapidly cooled]
Documentation -
Foods are received and evaluated by Mgr
Consumer advisory - NA
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine - Hobart Heat sanitizing - within manufacturer's specs;
Hood system - cleaned regularly
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Remind staff that drinks are permitted only with covers and straws in kitchen areas * Thank you.

January 09, 2006 (Critical Procedures)


Violations: Comments:
During the critical procedures inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
Hot Water Heater: same.
Dishwasher: pending
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: NA

January 09, 2006 (Critical Procedures)


Violations: Comments:
During the critical procedures inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
Hot Water Heater: same.
Dishwasher: pending
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: NA

September 01, 2005 (Follow-up)


Violation: 5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.
Commercial water heater with hot water recovery rate of 60 Gallons per Hour minimum to be installed at your earliest convenience.

September 01, 2005 (Follow-up)


Violation: 5-103.11B - Critical The current undersized water heater cannot meet peak hot water demand for the establishment.
Commercial water heater with hot water recovery rate of 60 Gallons per Hour minimum to be installed at your earliest convenience.

July 28, 2005 (Routine)


Violations: Comments:
Routine inspection was conducted to document compliance.
- Tuna salad found at 48 F was relocated to the walk in cooler. Meatballs were found at 160 F.
- All refrigeration units were operating at adequate temperatures except for the small one door unit which was adjusted to compensate.
- The water heater EC 80 920 operates with 9 kw only, translating to 45 gph of 120 F water at a 80 F rise. Inspector will contact water heater company to verify accuracy of information on heater data plate.
- Pest control treatment occurs regularly. One fly only was seen during inspection.

July 28, 2005 (Routine)


Violations: Comments:
Routine inspection was conducted to document compliance.
- Tuna salad found at 48 F was relocated to the walk in cooler. Meatballs were found at 160 F.
- All refrigeration units were operating at adequate temperatures except for the small one door unit which was adjusted to compensate.
- The water heater EC 80 920 operates with 9 kw only, translating to 45 gph of 120 F water at a 80 F rise. Inspector will contact water heater company to verify accuracy of information on heater data plate.
- Pest control treatment occurs regularly. One fly only was seen during inspection.

February 15, 2005 (Routine)


Violations: Comments:
Please monitor temperatures of Potentially Hazardous Foods during storage, preparation and reheating using a thermometer. Pay particular attention to the quality and efficacy of your refrigeration equipment including maintenance. Refrigerators that are placed across from cooking stations have a tendency to be effected by the heat emminating from the oven. Please ensure that the shelf top portions of the Refrigerators remain closed and/or place the items on ice if necessary.
All potentially hazardous foods that are ready to eat such as cooked pastas, sauces and meats must have a date of disposition on the label which should be seven days or less from the date the food was prepared.
Cooling techniques, especially for foods prepared and cooked in large volumes, are to be monitored regularly in order to decrease the risk of potential foodborne illness. Please pay attention to the citations above to significantly improve the safety and quality of your food service operation. If any questions or concerns arise please do not hesitate to contact me
1. All of the critical violations were corrected at the time of the inspection.
2. All non-critical violations that are yet to be corrected must be addressed within ninety 45 days.
3. The routine inspection shall be conducted within the next six months (approx).
Thank you.

October 14, 2004 (Follow-up)


Violations: Comments:
To follow up on the inspections that took place 10/12/04, I visited the establishment to check the cold holding capacity of the walk in Ref. as well as observe the status of the refuse dumpster outside. Please review the following comments:
1. The critical violation should be corrected as soon as possible. If you are not able to lower the temperature to 41 F by manual adjustment, please have a technician service the walk in unit as soon as possible. If and when this work takes place, send a copy of the work order by fax to the Health Dept. by next Tuesday, October 14, 2004.
2. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted within the next six months (approx).
If you have any question, please contact me at 703-246-2444. Thank you.

October 12, 2004 (Routine)


Violations: Comments:
Comments
This is a routine inspection of the facility. Please review the following comments:
1. Some of the critical violations were corrected at the time of the inspection. Please make sure the walk in cooler and other cold holding units adequately maintain ambient temperatures at 41 F. A follow up visit will take place Thursday 10/14/07. The follow up will also cover items discussed in the complaint inspection.
2. All non-critical violations that are yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted within the next six months (approx).
Thank you.

October 12, 2004 (Complaint)


Violations: Comments:
The Health Department received a complaint on 10/8/04 that the establishment's refuse dumpster was overflowing and that the employees were dumping wash water out the back door, adjacent to the dumpster. Based on the complaint received we spoke with the CFM and examined the area around the dumpster. It is emptied daily and is used by all the businesses of the mall complex. Because of the volume of business in the mall, the two dumpsters and one cardboard recycling unit can often be seen filled. On this particular day the lids of two dumpsters were observed open, a greasy residue was around the base of the recycling unit on the concrete pad, and there was a puddle of water with trash and food debris in it. In the grassy area adjacent to the dumpsters rat tunnels were observed. .
Last week, the CFM had a technician assist with the routine cleaning of the pizza oven hood and other equipment. The cleaning took place behind the building. The CFM believes this is the source of the complaint, as a lot of water was used and they may have used the dumpster at the same time. However, they did not receive any complaints from business neighbors or customers.
The dumpster is not elevated, and the distance to the establishment's back door is too close. It will be up to the CFM to work with the manager of the complex and come to a resolution on the maintenance of the dumpster. Based on the fact that it is communally used, our observations and discussion with the CFM, we agreed their were some actions that could be taken to improve the situation. The lids must be closed, any standing water should be removed etc. However the solution to this ongoing problem is not wholly the responsibility of this establishment given their are many businesses who use it.
Conclusion : The complainant reported conditions which are a public health nuisance. Until the property lessees do their part to communicate with management and other businesses to find a solution benefiting all parties, the findings of this investigation will remain unresolved. Abatement of this complaint will require a follow-up inspection.

March 16, 2004 (Routine)


Violations: Comments:
Please correct remaining uncorrected violations as soon as possible and no later than 30 days from today's inspection. Ensure that all cited violations are routinely monitored for compliance. Once the hood is serviced please fax a copy of invoice to the numbers provided in the business card. There will be a follow up inspection for violations remaining that deal with facility cleaning. Any questions or concerns call the number provided in business card.

March 18, 2003 (Routine)


Violations: Comments:
Unless otherwise noted in this report, critical violations shall be corrected at time of inspection and non-critical violations shall be corrected no later than 90 days after this inspection.
CLEANING SCHEDULE: Hood system every 6 months, Hood filters every 2 weeks, Grease trap 2 months by establishment, and 4-5 months by service company, Pest control monthly
WATER HEATER is Jet glass MI75S6CN10/ 75,000 BTU/ 75 GPH

March 18, 2003 (Follow-up)

Comments:
All the critical cited items have been corrected and the following items are in the need of correcting:
1. Lighting in the prep area and reach-in units.
2. Provide a shatterproof bulb or a light shield in the dry storage area.
3. Non food contact surface of the grille need to be cleaned.
4. Provide cleanable ceiling tile in the area specified in the routine inspection.
5. Provide a new can opener blade.
6. Replacing Cuisnart food processor and knife sharpener.
7. Replacing walk-in refrigeration unit.
All remain non-critical violations shall be corrected no later than 90 days after this inspection.

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