Subway Restaurant, 17317 Jefferson Davis Hwy, Dumfries, VA - Restaurant inspection findings and violations

July 15, 2009 (Routine)

Violations:

• 2310 - Critical Repeat Handsink noted being used for storage.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 3170 - Ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Discussed all findings with the person-in-charge. Permit expires 4/21/2010

July 24, 2008 (Routine)

Violations:

• 0060 - Critical Repeat No Certified Food Manager at the facility.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 2310 - Critical The handwashing facility located at the 3-compartment sink area 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 @EQUIPMENT@ preventing its use.
• 3340 - Critical Repeat Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Permit expires 4/21/09

April 01, 2008 (Routine)

Violations:

• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1800 - Floor fan noted in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3340 - Critical Container of "armorall" is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 29, 2007 (Routine)

Violations:

• 0060 - Critical Repeat The person in charge failed to explain the details of how employees comply with the Hazardous Analysis Critical Control Point plan if law, these regulations, or an agreement between the regulatory authority and the establishment requires a plan.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3030 - No disposable towels were provided at the hand washing facility.
  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

March 14, 2007 (Complaint)

Violations:

• 0060 - Critical Person in charge did not demonstrate knowledge of foodborne illness prevention.Virginia Department of Health Demonstration of Knowledge administered to person in charge. Did not pass, (4/18)
  
• 0130 - Critical Poor handwashing observed (washing and rinsing hands at 3 comp. sink)
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0620 - Repeat Storing food (single service packages mayonnaise) under handsink (sewer lines) and bread next to handsink.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 1620 - Poor handwashing observed ( washing and rinsing hands at 3 comp. sink).
  A 3 comp. sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
• 2010 - Storing single service articles under sewer lines.
  Relocate single service articles, protect items from contamination.
• 2310 - Corrected During Inspection Critical Blocked handsink (back area).
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets preventing its use.
• 3020 - No soap at front handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3330 - Critical Unlabeled "detergent" bottle in the 3 comp sink area.
  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:
1. This is an inspection to investigate a foodborne illness complaint. Complaint discussed with person in charge. According with manager no other complaints were reported, no employee reported ill.
2. Handwashing procedure discusses with person in charge.

January 18, 2007 (Routine)

Violations:

• 0620 - Food stored under other sources of contamination.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3660 - Repeat Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

September 27, 2006 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: coke dispenser splash area.
  Clean and sanitize these surfaces for food contact.
• 2310 - Critical Repeat The handwashing facility located in the kitchen 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 @EQUIPMENT@ preventing its use.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3660 - Repeat Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

January 05, 2006 (Routine)

Violations:

• 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 2310 - Critical Handwashing facility 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 @EQUIPMENT@ preventing its use.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

October 18, 2004 (Routine)

Violations:

• 0820 - Critical Tuna cold holding (46) at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3250 - Repeat Toilet room doors are being kept open, self closing device damage
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 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:
10/18/04: Violations # 3660 and 0820 corrected

March 12, 2004 (Follow-up)

Violations:

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0610 - Food stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 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.
• 0060 - Critical There is not certified food manager in the establishment at the inspection time
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1800 - The nonfood contact surface of the refrigerator had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - Non funtioning and dirty equipment stored kitchen
  Remove unused non- functioning equipment from premises
• 3340 - Critical Containers of cleaning detergents are stored near food items
  Containers of cleaning detergents must be located in an area that is not use as food storage.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 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.

March 10, 2004 (Routine)

Violation: 2990 - Living/sleeping quarters directly opening into area used for conducting food establishment operations.
Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
Comments:
Limited inspection for stated violation.

March 25, 2003 (Routine)

Violations:

• 2120 - Critical No water at handsink
  Provide water
• 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
• 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.
• 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 provided with a self-closing door
  Provide a self-closer for the toilet room door. 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.
• 3170 - Trim removed near door.
  Re-install trim.