Subway Sandwich Shop, 3529 South Jefferson St, Falls Church, VA - Restaurant inspection findings and violations

October 08, 2009 (Routine)

Violations:

• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Observed the caulking on the 3-vat sink and the handsink adjacent to the 3-vat exhibit grime and debris
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-501.114 - Repeat The refuse container used to store refuse has no drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in refrigerators.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.

Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Food source: Reinhardt
Hot water heater: State SB652 15SPE
Pest Control service: monthly, last treatment 9.28.09

It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

January 26, 2009 (Critical Procedures)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  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.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed teriyaki chicken at 44F sliced pepper jack cheese at 52F and sliced provolone cheese at 50F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 43.1-3-1(a) - The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonium solution was measured in excess of 200 ppm.
  Maintain the concentration of the quaternary ammonium at 200 ppm.

Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. However, the person in charge was not able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses was left with the CFM to post.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

June 30, 2008 (Routine)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five foodborne illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  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.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: Observed an unlabeled spray bottle.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths. Observed wet wiping cloth on the back of the handsink.
  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) - Corrected During Inspection Repeat Food stored on the floor. Observed bottled water stored directly on the floor.
  Store food and food related items at least 6 inches above the floor, on approved shelving.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the quaternary ammonium solution at 100ppm.
  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.
• 5-205.15(B) - Critical Plumbing connections under the 3-vat sink piping are leaking.
  A plumbing system shall be maintained in good repair.
• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in freezer.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-403.11(B) - Corrected During Inspection Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.Observed employee items on the dry storage shelving among different unopened products.
  Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
• 6-501.113(A) - Corrected During Inspection Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Observed tools stored among spices.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator.Observed a spray bottle of Raid Flying Insect.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed Advil stored over the prep table adjacent to the 3-vat sink.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Additonally, the person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department. Information on the Big Five foodborne illnesses was left, in English and Spanish, with the CFM to post.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State SB652 15SPE
Pest Control service: monthly, or as needed
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

December 19, 2007 (Critical Procedures)

Violation: 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ham and turkey held at 45F.
Potentially hazardous foods shall be held cold at a temperature of 41F or below.
Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.

June 05, 2007 (Routine)

Violations:

• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam.
• 5-202.12(A) - Water from the handwashing sink near register was measured at a temperature less than 85F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.

Comments:
The purpose of this visit was to conduct a routine inspection
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open 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.
HANDWASHING REMINDER:
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

November 16, 2006 (Critical Procedures)

Violations:

• 2-103.11(E) - Employees are not inspecting the food upon receipt.
  The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41f (45f) or below or 0f and below, the temperatures of the foods are documented in a daily log book, and protected from contamination.
• 2-301.14(A)-(I) - Critical A food employee failed to wash her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Chicken strips cold holding at improper temperatures. Observed chicken strips at 49 F in cold hold table.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.

Comments:
The purpose of this visit was to conduct a critical procedures inspection in respose to a foodborne illness complaint received November 15, 2006.

August 24, 2006 (Routine)

Violations:

• 2-103.11D - Poor handwashing procedures observed. Employees were not observed washing their hands prior to glove use.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Observed a box of green peppers stored on the floor in the WIR.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Observed meatballs hot holding at improper temperatures on the steam table. The CFM reported that the precooked meatballs are reheated in the microwave for 16 minutes total to a temperature of 165F. The steam table water was measured at 106F and was not yet hot enough to maintain the meatballs at 140F or above.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. The steam table shell be preheated and the water shall be 160F or above prior to placing any food containers in the wells.
• 3-501.17C - Critical Repeat Observed that ready-to-eat (RTE) commercially processed foods in the refrigerators are not properly dated for disposition after opening. These foods are labeled with prep dates, but not consume by dates.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-601.11C - The 2 door refrigerator gaskets were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11B - The back hand sink is being used for purposes other than washing hands. Observed plastic food wrappers and a utensil in the hand sink.
  The hand sinks are to be used for washing hands only.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided in the restrooms used by food employees. *NOTE: Signage provided to CFM.*
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted in the Norlake walk-in refrigerator and walk-in freezer.
  Increase the lighting to provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.12A - Repeat Observed the restrooms in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. It is suggested that the restrooms be cleaned each day prior to closing.

Comments:
The purpose of this visit was to conduct a routine inspection.
All violations were discussed with the CFM. Any outstanding violations shall be corrected immediately and within 30 days with the exception of the datemarking violation. A new datemarking system shall be implemented TODAY. Please contact me with any questions.
EMPLOYEE HEALTH:
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (nausea, diarrhea, vomiting, severe stomach cramps and/or jaundice) with employees. Ensure that all employees, including management, understand reporting, restriction, and exclusion. Employees are required to report diagnosed illnesses as well as associated symptoms to the person in charge (PIC). The PIC is required to exclude persons with diagnosed illnesses and restrict employees with the associated symptoms. Supplemental information has been provided to guide the CFM in developing an employee health policy.
EMPLOYEE HYGIENE:
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review why, when and how to wash hands with all employees and monitor hand washing practices. A handwashing brochure has been provided to the CFM to train employees why, how, and when to handwash.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
MAINTENANCE:
Hot Water Heater: State SB65215SPE, 15kw
Mechanical Warewasher: NA
3 Compartment Sink: Quaternary Ammonia (test kit provided)
Hood System: NA
Grease Trap: NA
Pest Control: 7.20.2006
Consumer Advisory: NA

March 21, 2006 (Routine)

Violations:

• 2-303.11 - Employees observed wearing jewelry on their arms (watch) while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed meatballs, lunch meats and veggie patties in the refrigeration unit were not properly dated for disposition after opening. Some items observed with prep date only.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-602.13 - Counter under the bottom microwave observed 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.
• 4-901.11A - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization on the drain board of the 3-vat sink.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11B - Corrected During Inspection Repeat Clean drink lids, at the drink station were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-205.15B - Plumbing connections under the wash basin of the 3-vat sink were leaking. Faucet at the 1-vat prep sink observed leaking. Spray arm observed leaking with rubber bands around the nozzle.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in men's and women's rest-rooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Outlet cover plate observed missing under the sandwich station, on wall under the value menu. Gap observed between the 2 door counter and the counter refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The floor under shelving in the walk in cooler and the wall around the water heater/soda syrup boxes were noted in need of cleaning.
  All floors, walls, and ceilings must 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.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms 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:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly, date of last service was 3/2/2006. No activity/evidence noted today.
5. Remember to date all potentially hazardous, unsealed commercially processed and all ready-to-eat food food that were prepared on site, with a consume by date.
6. Water heater is same as file.
7. Sanitizer for 3 vat sink is quaternary ammonia. Do not rely on the dispenser to supply the sanitizing solution at the proper concentration. Use test kit. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

March 21, 2006 (Routine)

Violations:

• 2-303.11 - Employees observed wearing jewelry on their arms (watch) while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed meatballs, lunch meats and veggie patties in the refrigeration unit were not properly dated for disposition after opening. Some items observed with prep date only.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-602.13 - Counter under the bottom microwave observed 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.
• 4-901.11A - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization on the drain board of the 3-vat sink.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11B - Corrected During Inspection Repeat Clean drink lids, at the drink station were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 5-205.15B - Plumbing connections under the wash basin of the 3-vat sink were leaking. Faucet at the 1-vat prep sink observed leaking. Spray arm observed leaking with rubber bands around the nozzle.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in men's and women's rest-rooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - Outlet cover plate observed missing under the sandwich station, on wall under the value menu. Gap observed between the 2 door counter and the counter refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The floor under shelving in the walk in cooler and the wall around the water heater/soda syrup boxes were noted in need of cleaning.
  All floors, walls, and ceilings must 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.
• 6-501.16 - Corrected During Inspection Repeat Mops and brooms 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:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly, date of last service was 3/2/2006. No activity/evidence noted today.
5. Remember to date all potentially hazardous, unsealed commercially processed and all ready-to-eat food food that were prepared on site, with a consume by date.
6. Water heater is same as file.
7. Sanitizer for 3 vat sink is quaternary ammonia. Do not rely on the dispenser to supply the sanitizing solution at the proper concentration. Use test kit. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

September 20, 2005 (Routine)

Violations:

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the 2 door counter refrigerator (cheese).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.13 - Corrected During Inspection Observed steak thawing on drain board of 1 vat sink.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) 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 , or (C) As part of the cooking process.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) tuna and seafood saladin the refrigeration unit are not properly dated for disposition. (items are marked with prep date only)
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed veggie patties, lunch meats, chicken and steak in the refrigeration unit was not properly dated for disposition after opening. (items contain prep date only)
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-101.11A - Corrected During Inspection Critical Plastic take out bag being used to store rolls under the front counter.
  Discontinue the use of take out bags as food contact surfaces. All food contact surfaces must be easily cleanable and constructed of safe material.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Cabinet under soda dispensershelving under front counter holding storage boxes
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Surfaces of the soda dispenser nozzles are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of soda dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-901.11A - Plastic food storage containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11B - Clean beverage lids were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-201.17A - Cork display board observed in food prep area.
  All wall fixtures in a food prep area must be non absorbent and easily cleanable.
• 6-403.11B - Locker or other suitable facilities are not located to protect single service items from contamination by employees belongings on the storage shelf by the back door.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.12A - The following areas areas noted in need of cleaning:wall in kitchen around prep table and soda syrup floor in walk in coolertoilet in men's rest-room
  All floors, walls, and ceilings must 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.
• 6-501.16 - Mop 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.
• 6-501.18 - Handwashing facilities are unclean and not maintained. Hot water at front handsink observed off due to leaking faucet.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Hot water heater is same as file.
6. Sanitizer for 3 vat sink is quaternary ammonia.
***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***

March 28, 2005 (Critical Procedures)

Violations:

• 3-501.16B - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) seafood and tuna salad 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed chicken, veggie patties and lunch meats in the refrigeration unit was not properly dated for disposition after opening. Items are labeled with a prep date only.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.

Comments:
The purpose of today's visit was to conduct a critical procedure inspection, please review the following:

1. All items were corrected during the inspection.
2. All corrected items must maintain corrected.
3. Facility received routine pest control service, date of last invoice was 3/4/2005. No acitivity noted.
4. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.

December 23, 2004 (Complaint)

Violation: 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
Comments:
Today's visit was made to conduct a complaint investigation. Complainant "visited Subway on 3529 S. Jefferson Street, Baileys Crossroads, Virginia 22041 and ordered a steak wrap with lettuce, "chiptole" sauce, tomatoes, and green peppers.  After taking 1 bite of the sandwich, I just happened to discover a large bug in the steak meat. I am unsure of the type of bug, but it was clearly a bug as there were eyes and wings.  I showed the store manager who picked the bug out of the sandwich and offered me another sandwich (which I lost my appetite for a steak sandwich).  He stated that the meat is sent prepackaged from the Subway Corporation." Please review the following information collected from today's visit:

1. CFM on duty was unaware of complaint.
2. CFM stated that no other complaints have been received regarding this matter. The staff have not observed any bugs in other packaged food items.
3. The steak meat(pre-cooked), tomatoes, green peppers and lettuce are received prepackaged from supplier. I did not observe any foreign objects in any of these items.
4. The prepacked items are stored properly in refrigeration units until needed. I did not observe any food storage in prohibited areas or directly on the floor.
5. The facility is well maintained. I did not observe any unsanitary conditions.
6. Facility does receive routine pest control service. The CFM provided me with a copy of the last two invoices dated 11/1 and 11/29/2004.

Based on today's findings the following recommendations have been made:
- contact the health department to report any further complaints regarding this matter.
- maintain facility clean and continue the practice of proper food storage.
- report any incidence of bugs being found in prepackaged items to supplier.

November 03, 2004 (Routine)

Violations:

• 43.1-3-3A - Critical No Certified Food Manager (CFM) present at start of inspection.
  CORRECTED DURING INSPECTION: It is unlawful to operate a food facility unless under the direct supervision of a CFM. Failure to comply can result in suspension of permit.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Shelving under prep table in kitchen.2. Shelving under counter next to bags and register.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-202.16 - Repeat Soda crate(s) found used for the following:1. Shelving in walk in refrigerator.
  Soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-901.11A - Plastic food storage pans were not found stacked while wet after cleaning and chemical sanitization on drain board at 3-vat sink..
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing behind front counter and in kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Professional Pest Control Company services every 2 weeks. No activity/evidence noted today.

If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

September 29, 2004 (Complaint)

Violation: 6-501.11 - Lock on men's rest-room door is broken. Can not access unless you have the key.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The purpose of today's visit was to conduct a complaint investigation. The complaint was received by our office on 9/27/2004. A patron was in the facility on 9/26/04 around 8pm, he wanted to used the men's room however he found that it was locked. He then proceeded to used the women's rest-room and found that the toilet kept running. He was concerned that there is supposed to be a rest-room for men and women. Today's investigation revealed the following:
1. There is a problem with the lock on the door for the men's rest-room. You must use a key to gain entrance.
2. Facility will have the lock replaced.
3. Until lock is replaced, male patrons can gain entrance to the rest-room by requesting the key from employee behind the front counter. A sign has been placed on the door stating this.

If you have any questions, please contact me. Thank you.
Lakeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

April 19, 2004 (Routine)

Violations:

• 4-101.11B - Observed microwave lined with sandwich paper.
  Corrected during inspection. Remove paper to provide an easily cleanable surface for food preparation.
• 4-202.16 - Observed soda crates used as shelving throughout establishment.
  Discontinue use of soda crates as shelving and provide approved shelving to elevate food from the floor.
• 43.1-3-1A - Critical Observed permit posted in a location not visible to customers.
  Post permit in a location visible to customers. Corrected.
• 4-602.11E - Observed blade of commercial can opener soiled with food debris.
  Corrected during inspection. Clean surface of blade after each use to avoid contamination of food.
• 3-305.11A3 - Observed onions stored in containers on the floor next to back hand sink.
  Store food on preapproved shelving a minimum of 6" off the floor.
• 6-501.11 - Observed ceiling over walk in cooler damaged and in need of repair.
  Maintain physical facilities in good repair.
• 7-102.11 - Critical Observed unlabeled spray bottles stored on chemical shelving.
  Corrected during inspection. Label all chemical containers to avoid misuse of hazardous materials.
• 7-201.11B - Critical Observed spray bottles of chemicals stored over food slicing equipment.
  Corrected during inspection. Reposition chemical storage so it is not near food preparation equipment or facilities.
• 4-302.14 - Observed no test kit present for monitoring quaternary ammonia sanitizing solution.
  Provide test kit for quaternary ammonia sanitizer so employees may regularly monitor sanitizer concentration.
• 6-501.16 - Observed mops not hung to air dry.
  Corrected during inspection. Mops should be hung between uses to avoid growth of microbial contamination in mop head.
• 2-102.11J - Critical Observed CFM could not provide the correct information concerning sanitizer concentrations.
  Corrected during inspection. Ensure the Certified Food Manager on duty is knowledgeable in correct sanitizing methods for food contact surfaces.

Comments:
The purpose of this visit was to conduct a routine inspection. Please note the following:

1. All critical violations corrected during inspection
2. Correct all non-critical violations by next routine inspection
3. Facility is serviced monthly by a licensed pest control operator

Questions? 703 246 2444