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

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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:
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 3-501.16A2 - Critical Cold cut ham at 50 F inside the prep table.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
Comments:
both hand sink were blocked.

October 09, 2008 (Routine)



Violations:
  • 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.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing 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.
    Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 4-201.11 - The GE microwave is not designed and constructed to be durable.
    Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • 4-501.11 - Repeat Gaskets in need of repair on reach-in prep unit.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-501.12 - The surfaces of the mobile cutting boards and the cutting boards on prep units are no longer effectively cleaned and sanitized.
    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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
  • 4-903.11 - Clean equipment and/or utensils are not stored in a self-draining position that allows air drying. Observed utensils stacked wet.
    Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted . Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 4-903.11 - Cleaned equipment and utensils are improperly stored. Observed clean plastic containers in handsink.
    Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 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.
    Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
  • 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.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
  • 6-501.12 - Clean floors under equipment.
    Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 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.
    Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.

February 19, 2008 (Critical Procedures)



Violations:
  • 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.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing 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.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating 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.
  • 2-301.14 - Critical Food employees failed to wash his or her hands before donning gloves for working with food.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 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.
    A food employee 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.
  • 3-302.11 - Critical Food is not in packages, covered containers, or wrappings. Foods in the prep unit and flatbread in container not covered.
    Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
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:
  • 3-302.11 - Critical Raw eggs stored above RTE inside the walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 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.
    Cold hold potentially hazardous food at 5°C (41°F) or less to inhibit the growth of harmful bacteria.
  • 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.
    Except as specified in paragraphs (D)-(F) [(D) A date marking system that meets the criteria may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold or discarded within 7 days; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. (E) Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. (F) Foods prepared and packaged by a food processing plant inspected by a regulatory authority: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing , or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers, and which retain the original casing on the product; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labelled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers.] of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date based on food safety.
  • 4-501.11 - The door gaskets of the prep table are damaged.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The mop sink is moldy.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 19, 2006 (Routine)



Violations:
  • 2-402.11 - 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.
  • 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).
    Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer blade.
    Clean and sanitize these surfaces for food contact.

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