Subway, 6343-D Columbia Pike, Falls Church, VA - Restaurant inspection findings and violations

July 27, 2009 (Routine)

Violations:

• 2-102.11(C) - Critical The person in charge failed to understand how to use the thermometer (thermocouple) on site in the monitoring of food temperatures or how to calibrate the thermocouple.
  The thermometer(s) must be used to monitor the internal temperatures of potentially hazardous foods to insure proper cooking,cooling, hot and cold holding. The thermometer(s) shall be routinely calibrated with an iced waterbath of 32F, to ensure accuracy.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Employee did not use paper towels to turn off the water after handwashing.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 4-602.13 - Observed dirty caulk behind the 3 vat sink and missing behind the prep sink.
  Frequently clean the caulk behind the 3 vat sink. Caulk the open seam behind the prep sink to facilitate cleaning.
• 43.1-3-3(a) - 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. 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. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. The manager who arrived during the inspection given a copy of "Certified Food Manager Guidelines" and advised that additional staff should obtain food manager certification to comply with code requirements. This is a repeat violation.

Comments:
The purpose of today's visit was to perform a routine inspection.
Pest Control: Serviced monthly by Western Pest
Water heater: State, model # CSB-526-SFEB, electrick:15KW, 50 gallon storage capacity.

January 06, 2009 (Critical Procedures)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to name the Big Five Foodborne Illness and/or describe the 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.
• 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.Observed no quaternary ammonium solution in the sanitizing basin
  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.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils and equipment
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical When tested, a low concentration of chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of 200ppm of quaternary ammonium compound.
• 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. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.

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.
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.
During inspection observed that the current permit is posted in a place where customers can view.
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 10, 2008 (Routine)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five food borne illnesses 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)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Observed meatballs at 116F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed sliced American cheese at 48F, tuna salad at 48F, shredded American cheese at 50F and sliced American cheese in the prep refrigerator at 56F.
  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.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.Observed the prep refrigerator is holding at 48F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. DISCONTINUE USE OF THIS REFRIGERATOR UNTIL IT IS FIXED AND CAN HOLD CONTENTS AT 41F OR LESS.
• 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerator and walk-in freezers.
  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.
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. Additionally, 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 was left on the Big Five Foodborne illnesses with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater:State model CSB 526 SFEB
Vent hood cleaning: every 6 months
Pest Control service: monthly
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.

July 10, 2007 (Critical Procedures)

Comments:
The purpose of today’s visit was to conduct a critical procedures inspection at the above named establishment.
No ciritcal and non-critical violations were noted during today's inspection. Please contact me with any questions.
Hand washing guidelines and information sheet on excluding or restricting food employees on their health status was provided to the person in charge.
NOTES:
*Water heater: State, model: CSB 526 SFEB, input: 15,000 KW, GPH: 75.
*3-compartment sink: Quat. used as sanitizer, test strips present on premises.
*Hood filters over the oven: cleaned once in a month.
*Pest Control Services: Monthly, last service was done on June 15, 2007. No activity noted during the inspection today.

January 18, 2007 (Routine)

Violations:

• 2-301.14(A)-(I) - Critical A food employee failed to wash his or 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.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Found Quat. at less than 200 PPM in wiping cloths bucket.
  A quatenary ammonium compound solution shall have a minimum temperature of 75f, have 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.
• 4-901.11(A) - Steel containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 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 provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the food prep area is being used for purposes other than washing hands. Observed utensils stored in handwash sink.
  A hand washing sink may not be used for purposes other than hand washing.
• 5-501.113(B) - Corrected During Inspection 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.
• 6-301.12(A) - Observed that paper towels were not provided at food prep area handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. A spray can of insect killer found on premises.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.

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, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. 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.

CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.

NOTES:
*Water heater: State, model: CSB 526 SFEB, input: 15,000 KW, GPH: 75.
*3-compartment sink: Quat. used as sanitizer, test strips present on premises.
*Hood filters over the oven: cleaned twice a week.
*Pest Control Services: Once in a month, last service was done on Dec. 28, 2007. No activity noted during the inspection today.

July 12, 2006 (Routine)

Violations:

• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on gloves to engage in food handling.
  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.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination. Observed that the cooking staging/preparation area is directly adjacent to the hand sink.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in the sanitizer bucket was not at an acceptable concentration. NOTE: The CFM reported that it was a sanitizer solution; however, it appeared to be a soap and water solution.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 6-303.11A - Inadequate lighting was noted in the BAlly walk-in refrigerator and freezer.
  Install brighter lights or additional 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.

Comments:
The purpose of this visit was to conduct a routine inspection.
Overall, the establishment is well maintained and was observed in a sanitary condition. A datemarking system has been implemented since the last inspection, thank you. The CFM provided a calibrated food thermometer and reported that this thermometer is used to monitor receiving temperatuers. It shall also be used to monitor holding and reheating temperatures.
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 during previous inspection 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.
MAINTENANCE:
Hot Water Heater: State CSB526SFEB 15kw
Mechanical Warewasher: NA
3 Compartment Sink: Quaternary AMmonia (200 ppm, test kit provided)
Hood System: NA
Grease Trap: NA
Pest Control: Monthly (6.16.2006)
Consumer Advisory: NA

January 12, 2006 (Routine)

Violations:

• 3-304.13 - Corrected During Inspection Napkins being used to line shelf under knife, at the front counter.
  Cease use of linens or napkins to line shelving.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. (observed on counters and prep table)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna in the refrigeration unit is not properly dated for disposition. (container observed 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 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed chicken products in the refrigeration unit was not properly dated for disposition after opening. (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.
• 4-901.11A - Corrected During Inspection Lennox 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.
• 4-904.11B - Corrected During Inspection Unwrapped spoons were not stored behind the front counter and at the beverage station, with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.16 - Corrected During Inspection 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 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. No activity/evidence noted today.
5. Water heater is State, 15KW, model: CSB526SFEB.
6. Sanitizer for 3 vat sink is quaternary ammonia at 200 ppm.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

January 12, 2006 (Routine)

Violations:

• 3-304.13 - Corrected During Inspection Napkins being used to line shelf under knife, at the front counter.
  Cease use of linens or napkins to line shelving.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. (observed on counters and prep table)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna in the refrigeration unit is not properly dated for disposition. (container observed 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 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed chicken products in the refrigeration unit was not properly dated for disposition after opening. (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.
• 4-901.11A - Corrected During Inspection Lennox 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.
• 4-904.11B - Corrected During Inspection Unwrapped spoons were not stored behind the front counter and at the beverage station, with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.16 - Corrected During Inspection 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 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. No activity/evidence noted today.
5. Water heater is State, 15KW, model: CSB526SFEB.
6. Sanitizer for 3 vat sink is quaternary ammonia at 200 ppm.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

December 07, 2005 (Pre-Opening)

Violation: 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
Waste Management company has been contacted.Replace the drain plug to the refuse container.
Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
**Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit unit the official permit is obtained. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first inspection (approximately thirty (30) days). No equipment additions/replacement/changes are allowed without Health Department approval.**
Hot water heater: State CSBS26SFEB
15kW
Recovery Rate: 75gph of 120F water @ an 80F rise.
NSF sticker observed.
Dishmachine: N/A
Sanitizer: Quaternary Ammonia, test kit provided.
Grease trap cleaning: N/A
Vent hood cleaning- heat extraction: every six (6) months
Pest Control service: Monthly
Seating: 36, all non-smoking
Consumer Advisory: N/A
Maintain all invoices on Professional Pest Control Company services on site for review by the Health Department.