Jersey Mike's Subs, 2672c Avenir Pl, Vienna, VA 22180 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Jersey Mike's Subs
Address: 2672c Avenir Pl, Vienna, VA 22180
Type: Full Service Restaurant
Phone: 703 698-7827
Total inspections: 4
Last inspection: 01/14/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax or email the pest control service invoice by January 21, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
  • Controlling Pests by Routine Inspection of Premises
    Observation: Observed drain flies in facility. The premises is not being routinely inspected for the presence of insects, rodents and pests.
    Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
01/14/2016Routine
The purpose of today's visit is to conduct a routine inspection.
  • Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
    Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
    Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.--Reheated
10/29/2015Routine
Today’s inspection was to conduct a risk factor assessment. 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.
EHS provided additional training and written instructions on:
-Hotwell temperature for hot holding
-Time as Public Health Control
-handsink use
-glove usage
-Employee Health Policy
-Reheat to 165F hot holding food that fell below 135F.
*Please complete Employee Health Policy training for the rest of the staff
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
    Observation: Employee Health Policy was not in place.
    Correction: Started implementation of the Employee Health Policy.
  • Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
    Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: tomato sauce (112F) and meatballs (122F) from the packaging were not being reheated properly.
    Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Hotwell water temperature was at 125F and at low level. Manager corrected hot well. Tomato sauce and meatballs were reheated on the griddle. Observed 145F and 139F, respectively.
07/13/2015Risk Factor
This visit was to conduct a pre-opening follow-up inspection. Permission is granted for stocking of food and utensils.
Approval for Health Department permit is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you. No equipment replacement, addition, or changes are allowed without approval by the Health Department.
No violation noted during this evaluation.		06/03/2015Follow-up

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