Potomac Yard Subway, 3825-A Jefferson Davis Hwy, Alexandria, VA - Restaurant inspection findings and violations

March 12, 2009 (Routine)

Comments:
No violations.

December 01, 2008 (Routine)

Violations:

• 4-602.13 - The nonfood contact surface of the can opener had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.12A - Bent fan cover in the walk-in was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

August 25, 2008 (Routine)

Comments:
No violations

May 13, 2008 (Routine)

Comments:
No violations.

January 25, 2008 (Routine)

Violation: 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in)
Elevate food storage onto approved shelving with minimum 6" legs or casters.

October 15, 2007 (Routine)

Violation: 6-501.12A - Floor of the walk-in freezer was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

July 10, 2007 (Routine)

Violations:

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.11 - One drain plug missing at the 3 compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Wall above the 3 compartment sink was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
• 7-202.11 - Home use only insecticide was found in the establishment and are not required for the maintenance and operation of the food establishment.
  Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

March 21, 2007 (Routine)

Violations:

• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Critical Beef cold holding at 45F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-402.12A - There is a floor mounted box that is not elevated off the floor or sealed to the floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 4-502.11A2 - A food container was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-901.11A - Repeat Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

December 04, 2006 (Routine)

Violations:

• 3-305.12F - Food storage under sewer lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 31, 2006 (Routine)

Violations:

• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11A2 - Cups on floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 14, 2006 (Routine)

Violations:

• 5-205.11B1 - The handwashing station at the kitchen is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 06, 2006 (Routine)

Violations:

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 15, 2005 (Routine)

Violations:

• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 4-401.11A2 - Food stored under handsink drain.
  Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mech
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

June 06, 2005 (Routine)

Comments:
no violations

February 24, 2005 (Follow-up)

Comments:
Establishment has paid permit fee and permit delivered.

February 23, 2005 (Routine)

Violation: 6-301.14 - The sign that notifies food employees to wash their hands is not clearly visible.
Sign that is posted is to be clearly visible to notify food employees to wash their hands.
Comments:
Establishment is operating without a valid Health Department permit. Must pay for permit within 24 hours or be subject to closure.

November 17, 2004 (Routine)

Violations:

• 3-501.16A2 - Critical Lunch meat @ 43-45F on serving line..
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided. Personal articles stored with food products.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 4-501.11A - Top of sandwich prep unit was observed in a state of disrepair and damaged. The refrigeration unit is not holding potentially hazardous foods at 41F or below.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

August 10, 2004 (Routine)

Violation: 4-602.13 - The nonfood contact surface of the caulking at the 3 compartment sink had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

May 03, 2004 (Routine)

Violation: 11-2-24A - Critical Lost photo I.D. card for the Certified Food Manager.
It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.

January 27, 2004 (Routine)

Violations:

• 4-903.11A1 - Cups and lids exposed to handsink splash.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

October 23, 2003 (Routine)

Violations:

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.11 - Repeat No ventilation in both bathrooms.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2-401.11A - Critical Employees are drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.

July 17, 2003 (Routine)

Violations:

• 3-501.16A1 - Critical Repeat Meat balls @ hot holding at 123F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. (Reheated)
• 3-304.12A - In-use utensils improperly stored between use. Knives being stored between equipment.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container.
• 6-501.11 - Vent fans are not maintained in good repair in both bathrooms.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 15, 2003 (Routine)

Violations:

• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting door
• 3-501.16A1 - Critical Meat balls @ 91F . Hot holding unit being used to heat foods.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

February 03, 2003 (Routine)

Comments:
No violations