Ballston Quizno's, 4201 Wilson Blvd #130, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 27, 2009 | Routine | 2 | 5 | Details / Comments |
|
October 21, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
|
February 11, 2008 | Routine | 6 | 8 | Details / Comments |
|
August 02, 2007 | Follow-up | 0 | 4 | Details / Comments |
May 27, 2009 (Routine)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of Big Five Foodborne Illnesses (Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella) and 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. - 3-304.12 - Food preparation and dispensing utensils are improperly stored.1. A small cup without a handle was observed used for dispensing oregano.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 4-203.12 - The ambient air or water temperature measuring device scaled only in Fahrenheit is not accurate.1. The thermometer at the "Federal" open display case refrigerator was observed broken.
Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3°F in the intended range of use. A temperature measuring device used to measure the air temperature in a refrigeration unit is not required to be as accurate as a food thermometer because the unit's temperature fluctuates with repeated opening and closing of the door and because accuracy in measuring internal food temperatures is of more significance. If Fahrenheit thermometers are used, the 3°F requirement applies because of the calibrated intervals of Fahrenheit thermometers. - 4-501.11 - Repeat The following equipment is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.1. The shelving unit located in the right side inside the walk-in refrigerator was observed rusty.2. The shelving unit located by the mopsink was observed rusty.
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. - 5-205.15B - The hot water does not stop flowing when the hot water knob of the prep sink is turned to off position.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions. - 7-202.12 - Critical The quaternary ammonium sanitizer is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.1. The quaternary ammonium sanitizer in wiping cloth bucket was observed at 300+ ppm. The test strip color changed to bright blue when testing the sanitizer.CORRECTED DURING INSPECTION.
Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food. - 8-304.11 - Repeat The permit is not posted in a location in the food establishment that is conspicuous to consumers.1. The health license is not posted to the public.
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.
Educational information on the Big Five Foodborne Illnesses and assosciated symptoms was reviewed and handed to the CFM.
October 21, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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 explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. - 3-501.16A2 - Critical Prime ribs at 50 F, ham at 43 F, meatballs at 68 F, (discarded), tuna salad at 44 F, chicken at 45 F all these food were inside the two prep table cold holding.
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. - 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
February 11, 2008 (Routine)
Violations:
- 2-102.11C - Critical The person in charge was unaware of the big five foodborne illnesses.
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 temperatures and times for the safe refrigerated storage and hot holding of potentially hazardous food (time/temperature control for safety 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 stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). - 2-301.14 - Critical 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. - 3-304.12 - Food preparation and dispensing utensils are improperly stored.- Utensils observed stored in standing water at room temperature.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). - 4-201.11 - The soda crates used as food storage are 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. - 4-302.14 - A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic. - 4-402.11 - Repeat The three compartment sink is not properly sealed to wall.
Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests. - 4-501.11 - Repeat Shelving in walk-in on right side observed rusty.
Repair or replace the gasket in accordance with the manufacturer's specifications. - 4-501.114 - Critical The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions, or does not have a minimum temperature based on the concentration and pH of the solution.- Chlorine sanitizer in bucket observed at 200ppm+.
A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;MINIMUM CONCENTRATION(mg/L), MINIMUM TEMPERATURE[pH 10 or less °C (°F)], [pH 8 or less °C(°F)]25, 49(120), 49(120)50, 38(100), 24(75)100, 13(55), 13(55)The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code. - 4-601.11A - Critical The following utensils were observed soiled to sight and touch:- knives in knife rack observed dirty- ice dispenser.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Prep top/lid observed on floor.
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. - 6-303.11 - Light observed out in the walk-in freezer.
The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous. - 7-102.11 - Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 8-304.11 - Repeat Health license 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. - 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
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.
Big five foodborne illness info sheet was reviewed and left with the Person In Charge.
August 02, 2007 (Follow-up)
Violations:
- 4-202.16 - Repeat The nonfood contact surface of the milk crates elevating the soda pump is not designed or constructed to be easily cleanable.
Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation. - 4-402.11 - Repeat The three compartment sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Note: The three compartment sink has no caulking.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 4-501.11 - Repeat The shelves in the back walk-in refrigerator were rusted on the right side.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-501.113 - Repeat Observed filled refuse containers without lids stored in the establishment containing food residue wastes. Note: Manager has called on building supervisor about getting a cover for the trash compactor.
Cover all waste containers when not in continuous use.
C.O. approved
Joint inspection with Keith
Ballston Quizno's respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| La Clicenita | Arlington, VA |  |
| Halal Tikka Kabab | Arlington, VA | |
| MegaMart Express | Arlington, VA | |
| Jumping Joey's | Arlington, VA |  |
| Eastern Carryout | Arlington, VA | |
| El Encanto Grocery/Monserrate Restaurant | Arlington, VA | |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
Restaurants in neighborhood
Name |
|---|
| Manhattan Bagel |
| Bright Horizons Family Solutions |
| Front Page Restaurant |
| Bus. Opp. F/T Blind - Kiosk #72 |
| Mohammad Hot Dogs |
| Primo Fresh Deli |
| Starbucks Coffee #7389 |
| Tivoli at Ballston |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Ballston Quizno's, 4201 Wilson Blvd #130, Arlington, VA »