UPDATED: Health District Orders Bristow Subway to Cease Operations

Updated: May 23, 11:23 a.m.

According to owner Bobby Hussain, the restaurant has posted a temporary permit as advised by Prince William County Health District.

Original Post:

During a risk factor inspection conducted May 18, Prince William Health District cited Subway, located at 10418 Bristow Center Drive, Bristow for a sanitary violation and failing to operate without a permit.

According to the inspection report the establishment was ordered to cease all food operations until proper permits are obtained from the health department.

The franchisee, Bobby Hussain, said that the permit was a county permit that he hasn't received.

"It was the county permit, but we checked with the county because of the address discrepancy they had for mailing, so they just forgot to mail it out [to] us; so we clarified those things with them and they said we should have it by Monday," he said.

The location was in full operation as of Sunday, May 22.

In the same report, the Bristow Subway location was also cited for a critical sanitary violation:

A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”