Restaurant Inspections: Subway, Paisano's

Alexandria Health Department officials inspected numerous restaurants in West End Alexandria in recent weeks. We all want to know how our favorite restaurants stack up on cleanliness and sanitation.

Full reports can be accessed on the health department's website.

AFC Sushi at Harris Teeter #133, 4641 Duke St., Nov. 14:

• No violations were found during the inspection.

Asanka Delight, 5801 Duke St., G-340, Nov. 15:

• Priority Foundation Item Repeat: The following equipment/utensils were observed soiled to sight and touch: bulk flour container, rolling cart, prep table and cooking equipment.
• Priority Item Repeat: The following food item(s) were measured at improper temperatures: baked fish. The fish was reheated during the inspection.
• Core Item Repeat: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies during the inspection.
• Core Item: Food stored in a wet or soiled location.
• Corrected During Inspection, Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Onion were improperly stored on the kitchen floor, and tilpia was improperly stored on soda crates in the walk-in refrigerator. Foods were elevated on to approved shelving.
• Core Item: Improper storage of wet wiping cloths after each use.
• Corrected During Inspection, Core Item Repeat: Single service items were found stored on the floor. Items were relocated during the inspection.
• Core Item Repeat: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. The front counter is cracked and is no longer smooth and easy to clean.
• Priority Foundation Item: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
• Core Item Repeat: Observed that the floor in the restaurant is in need of cleaning.
• Core Item Repeat: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove, repair or replace the rear non-working refrigeration unit. Remove steel tool box, wooden steel and all unnecessary items in the restaurant.

• Priority Item: The following food item(s) were measured at improper temperatures: mozzarella cheese and beef (pizza prep unit) and mozzarella cheese (Pepsi reach-in).
• Priority Foundation Item: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): pizza. Correct immediately.
• Core Item: Employees observed working in the food service area without proper hair restraints.
• Corrected During Inspection, Core Item: Single service containers were observed stored with the food-contact surface facing upward. Container were inverted during the inspection.
• Corrected During Inspection, Core Item: Single service containers were found stored on the floor. Containers were elevated during the inspection.
• Core Item: The door gaskets of the following unit(s) are damaged and the unit is holding water at the bottom: pizza prep unit.
• Core Item: No hot water is provided at the front hand sink. Repair hand sink immediately.
• Core Item: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove broken/ unused equipment and return accumulated Coca Cola soda crates.
• Core Item: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's shirt apron are improperly stored with penne pasta and on top of the slicer.

• Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: chicken @ 57F (discarded).
• Core Item: Dispensing and/or in-use utensils improperly stored between use.
• Core Item: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: calcium buildup on the exterior surfaces of the hot tea maker.

• Corrected During Inspection, Core Item Repeat: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open coffee cup improperly stored beside the steam table. The cup was removed during the inspection.
• Priority Foundation Item Repeat: Observed that paper towels were not provided at any of the handwashing sink.
• Core Item: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
• Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: egg rolls. The egg rolls were discarded during the inspection.
• Corrected During Inspection, Priority Item Repeat: The following food item(s) were measured at improper temperatures: sliced cheese, tuna, chicken, sliced turkey. The sliced cheese was discarded during the inspection.
• Priority Foundation Item: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs and hamburger on the menu board.
• Corrected During Inspection, Core Item: Observed improper methods used to thaw food. Pork ribs were improperly defrost in standing water at the 3 compartment sink. The ribs were placed in the reach-in refrigerator during the inspection.
• Core Item: Single service containers were found stored floor at the front counter.
• Core Item Repeat: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the large make table.
• Core Item: The men's toilet room door is not provided with a self-closing door.
• Core Item Repeat: Grease is noted to be accumulating on the walls at the cooking equipment. This appears to be due to insufficient ventilation of the hood system. Repair exhaust hood in 15 days.

• Corrected During Inspection, Core Item Repeat: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking cups are improperly stored in the food prep area. The cups were removed during the inspection.
• Corrected During Inspection, Priority Item: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds or to turn off water using the paper towel. Corrected after instruction during the inspection.
• Core Item Repeat: Unwrapped or uncovered food in the following location where the food is subject to contamination: Spices are uncovered on the storage rack.
• Priority Item: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The sanitizer concentration was less than 200ppm at the 3 compartment sink. Drain and refill the sanitizer sink with QAUTS concentration at 200ppm -400ppm.
• Priority Item: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bleach is improperly stored with vinegar. The bleach was relocated during the inspection.
• Priority Foundation Item: Methods are not being used to control pests. Observed numerous fruit flies in the kitchen and in the dining area. Provide professional pest control to eliminate pest in 10 days.
• Corrected During Inspection, Core Item Repeat: Food stored on the floor and/or food stored less than 6 inches off the floor. Rice improperly stored on the floor. Corrected during inspection.
• Core Item Repeat: Employees observed working in the food service area without proper hair restraints.
• Core Item Repeat: Observed that the exhaust filters are not maintained in good repair.
• Corrected During Inspection, Core Item Repeat: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's jacket are improperly placed on top of clean equipment. The jackets were relocated during the inspection.

• Corrected During Inspection, Priority Item: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw shrimp was improperly stored under raw chicken in the walk-in refrigerator. The shrimp were relocated during the inspection.
• Priority Foundation Item: The following equipment/utensils were observed soiled to sight and touch: the bulk dry ingredients container, the slicer, the prep table, and the rice cooker.
• Priority Item: The following food item(s) were measured at improper temperatures: rice. the rice was reheated to 165°F during the inspection.
• Corrected During Inspection, Priority Item: The W-D 40 is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Use an approved lubricant on the slicer. The W-D 40 was removed during the inspection.
• Corrected During Inspection, Core Item: Observed improper methods used to thaw food. Shrimp were improperly defrosting in standing water. The shrimp were moved to the 3 compartment sink and defrosted under cold running water.
• Core Item: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions in the dry storage area and sheet trays of food were improperly stored on the walk-in freezer floor.
• Core Item: Observed that the floors in the kitchen and the walk-in units are in need of cleaning.
• Core Item: Observed that the area employees bottled water is placed, is not located to protect food, equipment, linens, and/or single-service items from contamination. The bottled water was discarded during the inspection.

• Corrected During Inspection, Core Item Repeat: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking container was improperly stored on the soft drink machine. The open container was removed during the inspection.
• Priority Foundation Item Repeat: Observed that paper towels were not provided at each handwashing sink. No paper towels were provided at the rear hand sink.
• Corrected During Inspection, Priority Item: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above prepared tuna fish salad and greens in the Beverage Air refrigerator. Raw chicken was relocated during the inspection.
• Core Item Repeat: Unwrapped or uncovered food in the following location where the food is subject to contamination: spices are not covered.
• Corrected During Inspection, Priority Item: The following food item(s) were measured at improper temperatures: chicken was discarded during the inspection.
• Priority Item: First Aid Supplies are not being stored in a safe manner away from food. The first aid kit was relocated during the inspection.
• Core Item: Heavily soiled wiping cloths in use.
• Corrected During Inspection, Core Item Repeat: Clean sheet trays and single service containers were found stored on the floor. Items were elevated during the inspection.
• Core Item: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. A trash bag is improperly used to store a sheet cake. The cake was removed from the trash bag during the inspection.

• Corrected During Inspection, Core Item Repeat: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking containers were relocated during the inspection.
• Corrected During Inspection, Priority Item Repeat: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw hamburgers were improperly stored above ready to eat foods (tuna and sliced turkey) in the prep cooler. The hamburgers were relocated during the inspection.
• Corrected During Inspection, Priority Item: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stainless steel cleaners were improperly stored with clean equipment. The cleaners were relocated with other toxic items.
• Core Item Repeat: Employees observed working in the food service area without proper hair restraints.
• Core Item: Improper storage of wet wiping cloths on the prep tables.
• Core Item: Single service container were found stored on milk crates.
• Corrected During Inspection, Core Item Repeat: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.

• Priority Foundation Item: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
• Priority Foundation Item: Observed that hand soap was not provided at each handwashing sink.
• Priority Foundation Item Repeat: Observed that paper towels were not provided at each handwashing sink.
• Core Item: Black algae on the walls behind the dish machine.

• Follow-up inspection: No violations were found during the inspection.