Quiznos, 3063-C Centreville Road, Herndon, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Quiznos
Address: 3063-C Centreville Road, Herndon, Virginia
Total inspections: 7
Last inspection: Sep 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-305.11(A)(3) - Corrected During Inspection Observed box of tomatoes stored on the floor.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Observed wet wiping cloths sitting on the slicer.
  • 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: Lexan container observed to have cracks.
  • 6-202.11(A) - Observed that light cover is missing from flourescent fixture in rear kitchen.
September 24, 2009Routine04Details / Comments
  • 4-501.12 - Repeat The cutting board along the food prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-703.11(C) - Critical Observed Quaternary Ammonium sanitizer at only 50 ppm in three vat sink.
  • 4-903.11(D) - Observed single service food containers in boxes stored on floor.
  • 5-205.15(B) - Observed that hot water has been turned off in mens room, likely due to leaking plumbing.
  • 6-303.11(A) - Observed lighting provided by small flourescent bulbs is not adequate in cooler and freezer.
  • 6-305.11(B) - Observed jacket on shelf with onions.
April 29, 2009Routine15Details / Comments
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink in the kitchen.
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wipe cloth found on oven.
  • 3-305.11(A)(3) - Observed ice stored on floor. Shelf in walk in freezer less tnan 6" off floor.
  • 4-501.12 - The cutting board along the Prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
November 03, 2008Routine13Details / Comments
  • 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.The Big 5 Foodborne Illnesses.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee using improper handwashing procedure. Less than 20 seconds.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Less than 200ppm in both sanitizing buckets.
May 29, 2008Critical Procedures30Details / Comments
  • 6-305.11(B) - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with paper products.
  • 6-501.16 - Corrected During Inspection Observed that the mop is improperly stored between use. In the bucket.
December 14, 2007Routine02Details / Comments
2-401.11(A) - Corrected During Inspection Critical Open drinking container, cup of tea, stored in a manner that may contaminate food contact surfaces. on food prep table.June 26, 2007Critical Procedures10Details / Comments
43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.May 25, 2007Pre-Opening01Details / Comments

September 24, 2009 (Routine)



Violations:
  • 3-305.11(A)(3) - Corrected During Inspection Observed box of tomatoes stored on the floor.
    Store all foods at least 6" off floor.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Observed wet wiping cloths sitting on the slicer.
    Store wet wipe cloths in sanitizer solution.
  • 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: Lexan container observed to have cracks.
    Discard damaged lexan container.
  • 6-202.11(A) - Observed that light cover is missing from flourescent fixture in rear kitchen.
    Replace the missing light cover.
Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater:
Dish Machine:
Please be advised that recent changes to Chapter 43 of the Fairfax County Code allow for assessment of fees for additional enforcement inspections or reinstatement of suspended permit, resulting from necessary enforcement actions. To avoid such assessments avoid the repeat of or failure to correct critical violations requiring a follow-up visit. Also, avoid situations which may result in closure of the establishment and suspension of the operating permit

April 29, 2009 (Routine)



Violations:
  • 4-501.12 - Repeat The cutting board along the food prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • 4-703.11(C) - Critical Observed Quaternary Ammonium sanitizer at only 50 ppm in three vat sink.
    Provide sanitizer solution at 200 PPM.
  • 4-903.11(D) - Observed single service food containers in boxes stored on floor.
    Store all items at least 6" off floor.
  • 5-205.15(B) - Observed that hot water has been turned off in mens room, likely due to leaking plumbing.
    Maker necessary repairs and restore hot water to sink.
  • 6-303.11(A) - Observed lighting provided by small flourescent bulbs is not adequate in cooler and freezer.
    Provide at least 10 ZFoot Candles of light in these units.
  • 6-305.11(B) - Observed jacket on shelf with onions.
    Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
Comments:
his is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be Corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: State SBS757NE
Dish Machine: NA
Pest Control: Monthly visits
Grease trap:3 Months cleaning
Hoods and Filters: NA

November 03, 2008 (Routine)



Violations:
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink in the kitchen.
    Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wipe cloth found on oven.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Observed ice stored on floor. Shelf in walk in freezer less tnan 6" off floor.
    Raise shelves to 6" and take ice off floor.
  • 4-501.12 - The cutting board along the Prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be Corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: State SBS757NE
Dish Machine: NA
Pest Control: Monthly visits
Grease trap:3 Months cleaning
Hoods and Filters: NA

PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

May 29, 2008 (Critical Procedures)



Violations:
  • 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.The Big 5 Foodborne Illnesses.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee using improper handwashing procedure. Less than 20 seconds.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Less than 200ppm in both sanitizing buckets.
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. Corrected to 200ppm.
Comments:
This is a critical procedures inspection. Pest: 3 mos. Grease trap: 6 mos.

December 14, 2007 (Routine)



Violations:
  • 6-305.11(B) - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with paper products.
    Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
  • 6-501.16 - Corrected During Inspection Observed that the mop is improperly stored between use. In the bucket.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Comments:
This is a routine inspection. Pest: mo; last, Nov. Grease trap: 6 mos. Hood: 6 mos. Quaternary ammonia sanitizing concentration in the 3-vat sink and bucket is 200ppm.

June 26, 2007 (Critical Procedures)



Violation: 2-401.11(A) - Corrected During Inspection Critical Open drinking container, cup of tea, stored in a manner that may contaminate food contact surfaces. on food prep table.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
Comments:
This is a critical procedures inspection. Pest: monthly. Grease trap: 6 mos. Hood: 6 mos. Filters: 2 wks. Quaternary ammonia sanitizing concentration in a bucket and 3-vat sink is 200ppm.

May 25, 2007 (Pre-Opening)



Violation: 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
Comments:
The Health Department has been notified that settlement on a change of ownership will occur on June 1, 2007. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate upon the change of ownership of this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Food and Food Service Establishments of the Code of Fairfax County. The current permit is not transferable. In order for a Permit to Operate to be issued, please contact Ron Campbell, Senior Environmental Health Specialist on 703-246-8427 immediately after settlement.
Your first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection. Equipment additions/replacement/changes are not allowed without Health Department approval.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBS 7576NE; 75100BTU; 72.82gph recovery @ 100F rise.

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