Quiznos Subs, 21800 Town Center Plaza #211, Sterling, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Quiznos Subs
Address: 21800 Town Center Plaza #211, Sterling, Virginia
Phone: (703) 433-9970
Total inspections: 15
Last inspection: Mar 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3220 - Corrected During Inspection Mops not hung up to air dry.March 18, 2009Routine01Details / Comments
  • 1060 - The nonfood contact surface of the raw wood above the 3 basin sink and the cardboard lining the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dishwash area.
March 06, 2008Routine12Details / Comments
  • 0760 - Corrected During Inspection Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant @FOOD@ was not reheated to the proper temperature for hot holding.
  • 0800 - Critical tomatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 - Critical tuna, chicken, and foods in Left workout box are above 41F and are cold holding at improper temperatures.
  • 1570 - Water was observed dripping from the ceiling in the walkin.
  • 1800 - The walls in the walkin have mold on them.
July 30, 2007Routine32Details / Comments
0790 - Improper methods used to thaw frozen roast beef.March 13, 2007Routine01Details / Comments
No violation noted during this evaluation. October 13, 2006Follow-up00Details / Comments
  • 0820 - Critical Walkin cold holding at improper temperatures.
  • 0820 - Critical R workout box meat cold holding at improper temperatures.
  • 1730 - The workout box was adjusted too high
October 05, 2006Routine11Details / Comments
No violation noted during this evaluation. April 28, 2006Routine00-
  • 1320 - Repeat There was no temperature measuring device located in the workout box
  • 3020 - Soap was not provided at the hand washing lavatory in the rear handsink
December 21, 2005Routine02Details / Comments
  • 0820 - Critical Repeat Foods in left workout box cold holding at improper temperatures.
  • 1320 - Repeat The temperature measuring device in the workout box was not properly located in the coldest part of the unit.
  • 2350 ii - Plumbing connections under the counter hand sink are leaking.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
August 23, 2005Routine13Details / Comments
  • 0820 - Critical Repeat L workout box cold holding at improper temperatures.
  • 0820 - Critical walkin is cold holding at improper temperatures.
  • 1320 - The temperature measuring device in the workout box was not properly located in the coldest part of the unit.
  • 1730 - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provide sign at counter handsink.
April 08, 2005Routine13Details / Comments
  • 0820 - Critical Repeat Some cold PHF' were not cold enough. Also chili was not hot enough.
  • 3020 - Soap was not provided at the hand washing lavatory next to the three vat sink.
December 07, 2004Routine11Details / Comments
  • 0820 - Critical Repeat Beef and Steak cold holding at improper temperatures.
  • 2310 - Critical Repeat Both handwashing facilities were blocked, preventing access by employees for easy handwashing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3030 - A PAPER TOWEL DISPENSER WAS BROKEN.
  • 0470 A 4 - Observed foods in the freezer stored without being in packages, in covered containers, or wrapped: Use lids.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
June 16, 2004Routine24Details / Comments
  • 0820 - Critical Several PHF's were at improper co;ld temperatures.SEE ABOVE TEMRERATURES.
  • 0850 - Critical PHF'S for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1800 - The nonfood contact surface of the FAN GUARDS in the walkin had accumulations of grime and dust.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2310 - Critical Repeat The handwashing facility located in the kitchen area was blocked, preventing access by employees for easy handwashing.
  • 3200 - The men's room ceiling vent was dirty.
January 15, 2004Routine33Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 2310 - Critical The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing.
  • 3330 - Critical Working containers of glass cleaner is not properly labeled.
May 14, 2003Routine21Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-vat sink.
  • 3220 - Mops and brooms not hung up to air dry.
January 23, 2003Routine02Details / Comments

March 18, 2009 (Routine)


Violation: 3220 - Corrected During Inspection Mops 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.
Comments:
Very clean facility.

March 06, 2008 (Routine)


Violations: Comments:
Correct 2 weeks.

July 30, 2007 (Routine)


Violations:

March 13, 2007 (Routine)


Violation: 0790 - Improper methods used to thaw frozen roast beef.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

October 13, 2006 (Follow-up)

Comments:
refrigeration corrections completed.

October 05, 2006 (Routine)


Violations:

December 21, 2005 (Routine)


Violations:

August 23, 2005 (Routine)


Violations: Comments:
Provide proof of training in food safety.

April 08, 2005 (Routine)


Violations: Comments:
Please send in copy of food training certification.

December 07, 2004 (Routine)


Violations: Comments:
EXCEPT FOR A PROBLEM KEEPING COLD PHF'S COLD, THIS FACILITY WAS IN GOOD SHAPE. THE PROBLEM IS BY DESIGN. THEY KEEP HOT AND COLD FOODS NEXT TO EACH OTHER, CAUSING THE WARMING OF COLD FOODS AND CREATING A PREVENTABLE "DANGER" ZONE

June 16, 2004 (Routine)


Violations: Comments:
VERY CLEAN RESTAURANT BUT SEVERAL REPEAT DEFICIENCIES AND BAD HABITS. NEEDS IMPREOVEMENT.

January 15, 2004 (Routine)


Violations: Comments:
THE HOT FOOD HOLDING UNIT IS LOCATED NEXT TO THE COLD UNIT CONTRIBUTING TO EXCEESIVELY HIGH TEMPERATURES IN THE COLD PHF'S.THERE WAS NO HACCP ON THE PREMISES

May 14, 2003 (Routine)


Violations:

January 23, 2003 (Routine)


Violations:

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