Quiznos, 2231 Crystal Dr, Arlington, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Quiznos
Address: 2231 Crystal Dr, Arlington, Virginia
Phone: (703) 271-9100
Total inspections: 5
Last inspection: Jun 2, 2009

Cuisine: Deli
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Quiznos, 2231 Crystal Dr, Arlington, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-501.16A2 - Critical Cold cut ham at 50 F inside the prep table.
June 02, 2009Critical Procedures20Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the "Big Five" food born illnesses (salmonella, shigella, hepatitis A, and noro virus) and the symptoms associated with the diseases that are transmissible through food.
  • 2-301.12A - Critical Food employees are not cleaning their hands and exposed portions of their arms properly. Observed an employee quickly rinsing off hands at prep sink then drying hands and putting on gloves.
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 4-201.11 - The GE microwave is not designed and constructed to be durable.
  • 4-501.11 - Repeat Gaskets in need of repair on reach-in prep unit.
  • 4-501.12 - The surfaces of the mobile cutting boards and the cutting boards on prep units are no longer effectively cleaned and sanitized.
  • 4-903.11 - Clean equipment and/or utensils are not stored in a self-draining position that allows air drying. Observed utensils stacked wet.
  • 4-903.11 - Cleaned equipment and utensils are improperly stored. Observed clean plastic containers in handsink.
  • 4-903.11 - Single-service and/or single-use articles are improperly stored. Single service forks and knives out for customer self serve are not arranged in a manner to prevent contamination (lip surface and handles mixed.
  • 5-205.11 - The handwashing sink located in front and back food service areas are not maintained so that it is accessible at all times for employee use.
  • 6-501.12 - Clean floors under equipment.
  • 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers. Current 2008 permit is not posted.
October 09, 2008Routine37Details / Comments
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "big five" reportable illnesses and the symptoms associated with the diseases that are transmissible through food.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish. Person in charge did not know cold food (41 F) or hot food (135 F) required safe food temperatures.
  • 2-301.14 - Critical Food employees failed to wash his or her hands before donning gloves for working with food.
  • 2-401.11 - Critical An open beverage container was observed not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment.
  • 3-302.11 - Critical Food is not in packages, covered containers, or wrappings. Foods in the prep unit and flatbread in container not covered.
February 19, 2008Critical Procedures40Details / Comments
  • 3-302.11 - Critical Raw eggs stored above RTE inside the walk-in cooler.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16A2 - Critical Cold cut ham at 51 F inside the cold holding tray. Chipote dressing stored at room temperature, (70F) in small servings containers.
  • 3-501.17 - Critical Refrigerated, ready-to-eat, potentially hazardous food, (cold cuts) (time/temperature control for safety food) prepared and packaged by a food processing plant that was opened and held for more than 24 hours, was not clearly marked at the time the original container was opened in the food establishment.
  • 4-501.11 - The door gaskets of the prep table are damaged.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade.
  • 4-602.13 - The mop sink is moldy.
January 17, 2007Routine43Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions, (test kit on site is damaged).
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer blade.
April 19, 2006Routine12Details / Comments

June 02, 2009 (Critical Procedures)


Violations: Comments:
both hand sink were blocked.

October 09, 2008 (Routine)


Violations:

February 19, 2008 (Critical Procedures)


Violations: Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

January 17, 2007 (Routine)


Violations:

April 19, 2006 (Routine)


Violations:

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