The key nugget in this report is near the bottom of the report:

Complainant alleged of being sick after eating Italian sub around 8 pm on May 4, 2013. The complainant reported symptoms of diarrhea and vomiting

Details below:

Violations:

A summary of the violations found during the inspection are listed below.

 

Code	Observation / Corrective Action
2-201.11(A)(1)-(5)	Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled “Employee Health Policy.” A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see “What is Foodborne Illness” handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see “Employee Illness Reporting Agreement” handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see “Employee Illness Decision Guide for PIC/CFM” handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
6-301.14	Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Observed no handwashing sign in women restroom. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
3-302.11(A)(4)	Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed sandwich bread on load station touching the side wall. The bread should be covered in plastic bag or in a container. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
3-501.15(A)-(B)	The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced tomatoes cooling on prep top–True 1DR backup dress stn. Sliced tomatoes with lid covered in refrigeartor. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
4-901.11(A)	Metal and plastic utensils 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.
4-501.12	The cutting boards along the service line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

 

Comments:

The purpose of today’s visit is to conduct a routine inspection in conjunction with an alleged foodborne illness investigation. Complainant alleged of being sick after eating Italian sub around 8 pm on May 4, 2013. The complainant reported symptoms of diarrhea and vomiting Please fax a copies of signed employee agreement form for the Employee Health Policy within 10 days to my attention. Fax# 703-385-9568. Note: The facility does have online training for food safety and reporting illness symptoms. The staff has knowledge about the policy, however, could not locate signed documents for training. Water Heater: A.O. Smith BTH-150-970 Hood: Every 6 months Pest control: Once a month. Reminder: **Please make sure all potentially hazardous foods is cooled to 41F or below before putting it on prep top for refrigerators. **Reheat all commercially processed potentially hazardous foods to 135F within 2 hours before putting it on steam table.