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

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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

Restaurant representatives - add corrected or new information about Quiznos Subs, 21800 Town Center Plaza #211, Sterling, VA »

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:
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dishwash area.
    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
Comments:
Correct 2 weeks.

July 30, 2007 (Routine)



Violations:
  • 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.
    Reheat commercially processed RTE food for hot holding to 140F or above.
  • 0800 - Critical tomatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 - Critical tuna, chicken, and foods in Left workout box are above 41F and are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below, or repair/adjust unit to maintain foods at or below 41F. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1570 - Water was observed dripping from the ceiling in the walkin.
    Repair the walkin to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1800 - The walls in the walkin have mold on them.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

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:
  • 0820 - Critical Walkin cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical R workout box meat cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1730 - The workout box was adjusted too high
    Adjust/repair unit to maintain proper temperature and function.

December 21, 2005 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the workout box
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3020 - Soap was not provided at the hand washing lavatory in the rear handsink
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

August 23, 2005 (Routine)



Violations:
  • 0820 - Critical Repeat Foods in left workout box cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - Repeat The temperature measuring device in the workout box was not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 2350 ii - Plumbing connections under the counter hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 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
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Provide proof of training in food safety.

April 08, 2005 (Routine)



Violations:
  • 0820 - Critical Repeat L workout box cold holding at improper temperatures.
    Box adjusted too high. It must be set at a temperature to maintain foods at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical walkin is cold holding at improper temperatures.
    Repair/Adjust unit to cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1320 - The temperature measuring device in the workout box was not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 1730 - Corrected During Inspection 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.
  • 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.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Please send in copy of food training certification.

December 07, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Some cold PHF' were not cold enough. Also chili was not hot enough.
    Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Also keep hot foods hot i.e. 140 degrees F or above.
  • 3020 - Soap was not provided at the hand washing lavatory next to the three vat sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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:
  • 0820 - Critical Repeat Beef and Steak cold holding at improper temperatures.
    Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 2310 - Critical Repeat Both handwashing facilities were 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 equipment preventing its use. EMPLOYEES MUST WASH THEIR HANDS.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3030 - A PAPER TOWEL DISPENSER WAS BROKEN.
    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
  • 0470 A 4 - Observed foods in the freezer stored without being in packages, in covered containers, or wrapped: Use lids.
    Store food in packages, covered containers, or wrappings.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage in the walkin to approved shelving with minimum 6" legs or casters.
Comments:
VERY CLEAN RESTAURANT BUT SEVERAL REPEAT DEFICIENCIES AND BAD HABITS. NEEDS IMPREOVEMENT.

January 15, 2004 (Routine)



Violations:
  • 0820 - Critical Several PHF's were at improper co;ld temperatures.SEE ABOVE TEMRERATURES.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Where is the HCAAP policy for Quiznos ?
  • 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.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.AGAIN, A HACCP POLICY WOULD CLARIFY THIS.
  • 1800 - The nonfood contact surface of the FAN GUARDS in the walkin had accumulations of grime and dust.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract microorganisms.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.This was corrected.
  • 2310 - Critical Repeat The handwashing facility located in the kitchen area was 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 MEAT SLICER .This was also corrected.
  • 3200 - The men's room ceiling vent was dirty.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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:
  • 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 3-vat sink 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 slicer parts preventing its use.
  • 3330 - Critical Working containers of glass cleaner is not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 23, 2003 (Routine)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-vat sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3220 - Mops and brooms 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.

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