Quiznos, #104 - 2728 North Mall Drive, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Quiznos
Address: #104 - 2728 North Mall Drive, Virginia Beach, Virginia
Phone: (757) 340-4400
Total inspections: 21
Last inspection: Aug 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 0480 - Repeat Unlabeled food containers.
  • 2000 C - Single service items observed unprotected from contamination.
August 31, 2009Routine12Details / Comments
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw chili.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Top of prep unit food cold holding at improper temperatures
April 30, 2009Routine11Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach in.
  • 0480 - Unlabeled food containers.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1060 - Repeat The nonfood contact surface of the cloth under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
December 04, 2008Routine13Details / Comments
  • 0220 - Corrected During Inspection Critical Employee drinks stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0790 - Corrected During Inspection Improper methods used to thaw meat.
  • 0820 A 2 - Critical Repeat Tuna salad and cheese cold holding at improper temperatures
  • 1060 - The nonfood contact surface of the cardboard lining shelves near walk-ins not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2310 - Critical The handwashing facility located near 3 compartment sink is blocked, preventing access by employees for easy handwashing.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3330 - Critical Repeat Working containers of chemical cleaner not properly labeled.
July 24, 2008Routine45Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Corrected During Inspection Onions stored under sink pipes.
  • 0820 A 2 - Critical Tuna salad cold holding at improper temperatures
  • 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
  • 3220 - Repeat Mops not hung up to air dry.
  • 3330 - Corrected During Inspection Critical Repeat Working container of spray chemical not properly labeled.
March 24, 2008Routine24Details / Comments
No violation noted during this evaluation. December 20, 2007Follow-up00Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0790 - Repeat Improper methods used to thaw meat.
  • 0820 - Critical Repeat Blue cheese and tuna salad cold holding at improper temperatures.
  • 1010 - Sponges are being used to wipe down food contact surface of the meat slicer.
  • 1320 - Repeat The temperature measuring devices in the prep refrigerators not properly located in the warmest part of the units.
  • 2350 ii - Repeat Hot water turned off at handsink near 3 compartment sink.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (toilet room)
  • 3220 - Repeat Mops not hung up to air dry.
  • 3330 - Critical Working container of spray chemical not properly labeled.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
November 26, 2007Routine28Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Corrected During Inspection Improper methods used to thaw prime rib.
  • 0820 - Corrected During Inspection Critical Roast beef and prime rib cold holding at improper temperatures.
  • 1320 - Repeat The temperature measuring devices in the prep refrigerators not properly located in the warmest part of the unit.
  • 2350 ii - No hot water at back handsink.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Repeat Mops not hung up to air dry.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
May 31, 2007Routine27Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Repeat Mops not hung up to air dry.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
December 04, 2006Routine06Details / Comments
  • 1320 - The temperature measuring device in the prep cooler was not properly located in the warmest part of the unit.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rest-room.)
July 12, 2006Routine03Details / Comments
  • 0580 - Repeat Single-use gloves saved for reuse.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw frozen roast beef.
  • 0820 - Corrected During Inspection Critical Roast beef hot holding at improper temperatures.
  • 1060 - Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use. Reading higher than the official thermometer.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rest-room)
  • 3220 - Mops not hung up to air dry.
March 13, 2006Routine27Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0580 - Single-use gloves saved for reuse. Not being discarded when removed.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk-in cooler)
  • 0820 - Corrected During Inspection Critical chili hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) turkey in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - The temperature measuring device located reach-in cooler is not easily readable.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 2000 - Straws were found stored storage floor.
  • 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Rest-room)
November 14, 2005Routine--Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0820 - Critical Turkey, Ham and roast beef cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2760 - Refuse containers are stored full overnight at the food prep area causing an attractant to pests.
  • 3200 - Intake and exhaust air ducts are not being cleaned
August 03, 2005Routine33Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints. Long hair, side not protected.
  • 0480 - Unlabeled food containers.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Customer's rest-room.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
April 11, 2005Routine06Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints. Long hair, side not protected.
  • 0480 - Unlabeled food containers.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Customer's rest-room.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
April 11, 2005Routine06Details / Comments
  • 0220 - Critical The employee's is keeping personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
January 31, 2005Routine12Details / Comments
  • 0220 - Critical The employee's is keeping personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
January 31, 2005Routine12Details / Comments
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 0480 - Unlabeled food containers.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) ham and roast beef in the refrigerator, the food should have been discarded five days ago.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
December 21, 2004Routine23Details / Comments
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 0480 - Unlabeled food containers.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) ham and roast beef in the refrigerator, the food should have been discarded five days ago.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
December 21, 2004Routine23Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the hand sink.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door. Contractor was notified for correction.
November 18, 2004Pre-Opening04Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the hand sink.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door. Contractor was notified for correction.
November 18, 2004Pre-Opening04Details / Comments

August 31, 2009 (Routine)



Violations:
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed and / or corrected. Clean establishment.

April 30, 2009 (Routine)



Violations:
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw chili.
    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
  • 0820 A 2 - Corrected During Inspection Critical Repeat Top of prep unit food cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Violations corrected. Clean establishment.

December 04, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses.
    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 within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1060 - Repeat The nonfood contact surface of the cloth under cutting board 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.
Comments:
Violations discussed. Permit issued.

July 24, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Employee drinks stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0790 - Corrected During Inspection Improper methods used to thaw meat.
    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
  • 0820 A 2 - Critical Repeat Tuna salad and cheese cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1060 - The nonfood contact surface of the cardboard lining shelves near walk-ins 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2310 - Critical The handwashing facility located near 3 compartment 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 items on it preventing its use.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3330 - Critical Repeat Working containers of chemical cleaner 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.
Comments:
Advised critical violations require immediate correction.

March 24, 2008 (Routine)



Violations:
  • 0610 - Corrected During Inspection 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.
  • 0620 - Corrected During Inspection Onions stored under sink pipes.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 0820 A 2 - Critical Tuna salad cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 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.
  • 3220 - Repeat 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.
  • 3330 - Corrected During Inspection Critical Repeat Working container of spray chemical 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.
Comments:
Improvement noted since last inspection. Advised critical violations require immediate correction. Reminded certification of certified food manager will expire this month. Provided training schedule of classes.

December 20, 2007 (Follow-up)

Comments:
This is follow-up visit to check hot water at handsink near 3 compartment sink. Hot water is now available at that sink.

November 26, 2007 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Repeat Improper methods used to thaw meat.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
  • 0820 - Critical Repeat Blue cheese and tuna salad cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1010 - Sponges are being used to wipe down food contact surface of the meat slicer.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1320 - Repeat The temperature measuring devices in the prep refrigerators not properly located in the warmest part of the units.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 2350 ii - Repeat Hot water turned off at handsink near 3 compartment sink.
    Repair plumbing.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (toilet room)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - Repeat 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.
  • 3330 - Critical Working container of spray chemical 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.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations require immediate correction. Please note that most violations are repeat from previous inspection. Please call me when the handsink hot water faucet has been corrected.

May 31, 2007 (Routine)



Violations:
  • 0610 - Repeat 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.
  • 0790 - Corrected During Inspection Improper methods used to thaw prime rib.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
  • 0820 - Corrected During Inspection Critical Roast beef and prime rib cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Repeat The temperature measuring devices in the prep refrigerators not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 2350 ii - No hot water at back handsink.
    Repair plumbing.
  • 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 a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - Repeat 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations require immediate correction. Certified food manager not present at time of inspection.

December 04, 2006 (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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat 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.
  • 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 a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - Repeat 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.
  • 3260 - 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.
Comments:
Health department permit renewed. Be sure to keep sliced tomatoes at or below 45 degrees F.

July 12, 2006 (Routine)



Violations:
  • 1320 - The temperature measuring device in the prep cooler was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
    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
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rest-room.)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Violations discussed for immediate correction/three compartment quat level between 200-300ppm.

March 13, 2006 (Routine)



Violations:
  • 0580 - Repeat Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 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.
  • 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
  • 0820 - Corrected During Inspection Critical Roast beef hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1060 - Repeat The nonfood contact surface of the towel under cutting board 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.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use. Reading higher than the official thermometer.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwash facility identified above is to be available during all hours of operation. Remove the plastic tray preventing its 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 (rest-room)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - 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:
Violations discussed and or corrected during inspection.

November 14, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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 and single-use articles.
  • 0580 - Single-use gloves saved for reuse. Not being discarded when removed.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk-in cooler)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical chili hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) turkey 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 or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the towel under cutting board 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.
  • 1320 - The temperature measuring device located reach-in cooler is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1700 - 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.
  • 2000 - Straws were found stored storage floor.
    Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Rest-room)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Violations discussed and or corrected during inspection/expired food manager certificate/advised to renew by calling VA beach health department and ask for the next available CFM class/food certificate issued.

August 03, 2005 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0820 - Critical Turkey, Ham and roast beef cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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 or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the towel under cutting board 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.
  • 2760 - Refuse containers are stored full overnight at the food prep area causing an attractant to pests.
    Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Violations discussed and or corrected during inspection.

April 11, 2005 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints. Long hair, side not protected.
    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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Customer's rest-room.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3260 - 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.
Comments:
Violations discussed and or corrected during inspection.

April 11, 2005 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints. Long hair, side not protected.
    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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Customer's rest-room.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3260 - 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.
Comments:
Violations discussed and or corrected during inspection.

January 31, 2005 (Routine)



Violations:
  • 0220 - Critical The employee's is keeping personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may keep food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 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.
  • 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.
Comments:
Quat level at three compartment sink =200ppm/violations discussed and or corrected during inspection.

January 31, 2005 (Routine)



Violations:
  • 0220 - Critical The employee's is keeping personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may keep food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 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.
  • 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.
Comments:
Quat level at three compartment sink =200ppm/violations discussed and or corrected during inspection.

December 21, 2004 (Routine)



Violations:
  • 3260 - 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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) ham and roast beef in the refrigerator, the food should have been discarded five days ago.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" 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.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Violations discussed and or corrected during inspection/quat level at three compartment sink =200ppm.

December 21, 2004 (Routine)



Violations:
  • 3260 - 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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) ham and roast beef in the refrigerator, the food should have been discarded five days ago.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" 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.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Violations discussed and or corrected during inspection/quat level at three compartment sink =200ppm.

November 18, 2004 (Pre-Opening)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the hand 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.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    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
  • 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.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door. Contractor was notified for correction.
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Violations discussed with store owner/cfm. All violations will be corrected prior to opening business. Given 30 days temporary health permit to train food workers and ordering food and necessary supplies for business.

November 18, 2004 (Pre-Opening)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the hand 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.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    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
  • 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.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door. Contractor was notified for correction.
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Violations discussed with store owner/cfm. All violations will be corrected prior to opening business. Given 30 days temporary health permit to train food workers and ordering food and necessary supplies for business.

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