Subway (Breezewood), 10691 Courthouse Road, Fredericksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Subway (Breezewood)
Address: 10691 Courthouse Road, Fredericksburg, Virginia
Total inspections: 13
Last inspection: Jul 13, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical The milk (52F - it) in the display case is cold holding at improper temperatures.
  • 1150 - Repeat The non-food contact surfaces of the crates used as shelving throughout facility are not designed or constructed to be easily cleanable.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: two containers with utensils stored on rear shelf, knives in holder with debris where blade and handle meet, ice chute at soda machine, tomato dicer, slicer
  • 1800 - Repeat The non-food contact surfaces of the gaskets to the reach-in cooler have accumulations of grime and debris.
  • 2000 - Take-out containers were found stored at the steam table with splash from sauce.
  • 2700 - The dumpster is in disrepair. Dumpster has rusted through metal in several places.
  • 2730 - The dumpster has no drain plug.
  • 2890 - Repeat Light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
  • 3100 - Observed keys and cell phone stored over food prep area.
  • 3170 - Repeat The following areas noted in need of repair:- right wall in mop closet is damaged;- walk-in cooler condenser leaks inside unit;- ice accumulation inside the walk-in freezer (ice on the floor and icicle inside unit).
  • 3180 - Repeat Walk-in cooler condenser cover noted in need of cleaning.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners hanging from lower shelf where food is stored.
July 13, 2009Routine39Details / Comments
  • 0220 - Critical Repeat The employee is eating in the kitchen in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Walk-in cooler condenser dripping water onto a tray; foods stored on tray in standing water.
  • 1150 - The non-food contact surfaces of the soda crates used as shelving are not designed or constructed to be easily cleanable.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer, container of knives stored over prep surface, container of utensils stored over prep surface
  • 1800 - The non-food contact surface of the gaskets of the make line reach-in cooler have accumulations of grime and debris.
  • 2580 - A condensate drain line was emptying into a the middle sink basin at the 3-compartment sink.
  • 2890 - Light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsink.
  • 3170 - REPEAT The following areas noted in need of repair:- (right) wall in mop closet is damaged;- walk-in cooler condenser leaking.
  • 3180 - Walk-in cooler condenser cover noted in need of cleaning.
  • 3290 - Corrected During Inspection Duster noted to be stored in such a way that it is contaminating food. Duster stored with spices under prep table.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals on storage shelf located over soda boxes in mop closet.
August 25, 2008Routine39Details / Comments
  • 0220 - Corrected During Inspection Critical Observed drink without lid stored on prep table.
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) sausage in the refrigeration unit was not discarded by the "consume by" date. Food marked with a prep date of 3/17/08.
March 26, 2008Critical Procedures20Details / Comments
No violation noted during this evaluation. August 13, 2007Other00Details / Comments
No violation noted during this evaluation. August 10, 2007Other00Details / Comments
  • 0820 - Corrected During Inspection Critical Chicken (50'F), Tuna Salad (52'F) tomatoes (50'F) cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Meatballs (120'F) hot holding at improper temperatures.
  • 1060 - The nonfood contact surface of the shelf-side of the barrier placed between dry storage and the three compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - Critical The food contact surface of the cracked plastic deli bins are is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1180 - The food temperature measuring device (degrees F) located in the walk in cooler is not accurate. The metal stem thermometer located in the WIC displayed a temperature of 30'F when checked by EHS. EHS thermometer recorded a temperature of 50'F in the WIC.
  • 1320 - There was no temperature measuring device located in the walk in freezer.
  • 1570 - WIC was observed in a condition that prevents necessary maintenance and easy cleaning, condensation dripping from ceiling into a catch basin.
  • 1960 - Plastic deli bins were found stacked while wet after cleaning and chemical sanitization.
  • 2350 ii - Three compartment sink plumbing in poor repair, faucet is leaking.
  • 2890 - Light bulb in the WIC not shielded, coated, or otherwise shatter-resistant.
August 09, 2007Routine27Details / Comments
3330 - Corrected During Inspection Critical Degreaser (purple liquid) stored in bottle labeled as glass cleaner (blue liquid).February 02, 2007Critical Procedures10Details / Comments
No violation noted during this evaluation. September 15, 2006Other00Details / Comments
0820 - Corrected During Inspection Critical Repeat Salami cold holding at 47'F (internal temp).September 13, 2006Follow-up10Details / Comments
0820 - Corrected During Inspection Critical Repeat Cajun Chicken 59'F, Teriyaki Chicken 53'F, Steak 49'F. (switched out.)August 25, 2006Follow-up10Details / Comments
0820 - Corrected During Inspection Critical Repeat Cheese 53'F at sandwich make (cheese was replaced).August 18, 2006Follow-up10Details / Comments
  • 0620 - Salt stored under sewer line to the hand sink.
  • 0820 - Critical Provolone cheese 46'F and American Cheese 48'F cold holding at improper temperatures. (cheese was placed in the walk in cooler)
  • 1570 - 1. Several cracked and melted cambro containers and lids. 2. Walk in cooler door handle is broken. 3. The sandwich prep unit is not functioning properly- to keep foods at 41'F and below. 4. The fan cover in the walk in cooler is missing. 5. Condensate drippage from the soda machine.
  • 1800 - Shelf above the 3-compartment sink unclean.
  • 3045 - The sign that notifies food employees to wash their hands in the woman's restroom is not clearly visible.
  • 3180 - 1. Dust accumulation on walls in the back room surrounding the 3-compartment sink area. 2. Floors in walk in units in need of detailed cleaning.
August 18, 2006Routine15Details / Comments
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employee rinsed hands under running water without using soap. No hot water available at hand sink.
  • 1100 - Critical Cutting boards at sandwich line scored.
February 14, 2006Critical Procedures20Details / Comments



July 13, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical The milk (52F - it) in the display case is cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1150 - Repeat The non-food contact surfaces of the crates used as shelving throughout facility are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: two containers with utensils stored on rear shelf, knives in holder with debris where blade and handle meet, ice chute at soda machine, tomato dicer, slicer
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The non-food contact surfaces of the gaskets to the reach-in cooler have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Take-out containers were found stored at the steam table with splash from sauce.
    Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2700 - The dumpster is in disrepair. Dumpster has rusted through metal in several places.
    Replace the dumpster.
  • 2730 - The dumpster has no drain plug.
    Replace the drain plug to the refuse container.
  • 2890 - Repeat Light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3100 - Observed keys and cell phone stored over food prep area.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3170 - Repeat The following areas noted in need of repair:- right wall in mop closet is damaged;- walk-in cooler condenser leaks inside unit;- ice accumulation inside the walk-in freezer (ice on the floor and icicle inside unit).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walk-in cooler condenser cover noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners hanging from lower shelf where food is stored.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, RTE: ready-to-eat, PIC: person-in-charge, st: surface temperature, it: internal temperature
Discussed:
1) Ensure employee drinks are properly stored separate from food prep/handling areas and clean equipment storage areas.
2) Possible small leak at 3-compartment sink faucet. Monitor and repair if necessary.
3) Recommend replacing thermometer in display case.

August 25, 2008 (Routine)



Violations:
  • 0220 - Critical Repeat The employee is eating in the kitchen in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. ASKED PIC TO INSTRUCT EMPLOYEE TO NOT EAT IN KITCHEN.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Walk-in cooler condenser dripping water onto a tray; foods stored on tray in standing water.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1150 - The non-food contact surfaces of the soda crates used as shelving are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer, container of knives stored over prep surface, container of utensils stored over prep surface
    Clean and sanitize these surfaces for food contact. ALL ITEMS RELOCATED TO 3-COMPARTMENT SINK FOR CLEANING.
  • 1800 - The non-food contact surface of the gaskets of the make line reach-in cooler have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2580 - A condensate drain line was emptying into a the middle sink basin at the 3-compartment sink.
    Remove the condensate drain line from the 3-compartment cleaning sink basin to the utility sink basin, floor sink/drain, or to an evaporation tray.
  • 2890 - Light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - REPEAT The following areas noted in need of repair:- (right) wall in mop closet is damaged;- walk-in cooler condenser leaking.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walk-in cooler condenser cover noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3290 - Corrected During Inspection Duster noted to be stored in such a way that it is contaminating food. Duster stored with spices under prep table.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals on storage shelf located over soda boxes in mop closet.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Observed good handwashing by staff. Observed cutting boards and knives used to cut sandwiches wiped with sanitizer cloth a couple of times during inspection.
3C and wiping cloth quat sanitizer: ~200 ppm.
Discussed:
1) Ensure the walk-in freezer is not leaking. Observed two small icicles hanging from the condenser cover inside unit.
2) Ensure facility has an adequate employee health policy and all staff are knowledgeable about it.

March 26, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Observed drink without lid stored on prep table.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) sausage in the refrigeration unit was not discarded by the "consume by" date. Food marked with a prep date of 3/17/08.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, SP: sandwich prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Discussed:
1) Employee health policy needed.
2) Ensure there is a designated person-in charge at all times. Person must be knowledgeable about food safety.

August 13, 2007 (Other)

Comments:
Re-check Walk in cooler. Unit has been repaired and is holding sufficient temperature.

August 10, 2007 (Other)

Comments:
Site visit to check walk in cooler temperature. Advised PIC to keep a log of temperatures over the weekend, will check on Monday.

August 09, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Chicken (50'F), Tuna Salad (52'F) tomatoes (50'F) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Potentially Hazardous Foods (PHFs) that were prepped prior to this morning were discarded, all foods preppared this morning or earlier this afternoon were temporarily re-located to the WIF. PIC called company to look at and repair WIC.
  • 0820 - Corrected During Inspection Critical Meatballs (120'F) hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Meatball temperature taken again before the end of inspection, IT of 155'F.
  • 1060 - The nonfood contact surface of the shelf-side of the barrier placed between dry storage and the three compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Critical The food contact surface of the cracked plastic deli bins are is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the plastic deli bins to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1180 - The food temperature measuring device (degrees F) located in the walk in cooler is not accurate. The metal stem thermometer located in the WIC displayed a temperature of 30'F when checked by EHS. EHS thermometer recorded a temperature of 50'F in the WIC.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1320 - There was no temperature measuring device located in the walk in freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - WIC was observed in a condition that prevents necessary maintenance and easy cleaning, condensation dripping from ceiling into a catch basin.
    Repair the WIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the WIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1960 - Plastic deli bins were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2350 ii - Three compartment sink plumbing in poor repair, faucet is leaking.
    Repair plumbing.
  • 2890 - Light bulb in the WIC not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.
Telephone call has been placed to refrigeration company to repair the WIC. PHFs will temporarily be held in the WIF to maintain the foods at a temperature of 41'F or below. EHS will return tomorrow to check that repairs have been made. Please call EHS at the number on the inspection report if repairs have not been made by morning.
Observed sufficient handwashing conducted by all food employees at the appropriate times throughout inspection. According to PIC, utensils used on the front line are washed, rinsed and sanitized every hour and a half to two hours. Quarternary ammonium sanitizer solution tested at 200 ppms.

February 02, 2007 (Critical Procedures)



Violation: 3330 - Corrected During Inspection Critical Degreaser (purple liquid) stored in bottle labeled as glass cleaner (blue liquid).
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Inspection limited to critical items such as Demonstration of Food Safety Knowledge, Temperaure Control, Personal Hygiene, Food Source, and Cross-Contamination.
WIC-Walk In Cooler, SP-Sandwich Prep Unit, it-internal temperature, st-surface temperature, HH-Hot Holding.
Sanitizer in 3-compartment sink- 200ppm quat.
Facility's refrigeration units are overstocked. I recommend more frequent deliveries or more refrigeration storage.
Application and plans must be submitted to the Health Department prior to remodeling facility or adding new equipment.
Beginning March 1, 2007 foods cold holding must be held at 41'F or below.
Sliced tomatoes are now considered to be a Potentially Hazardous Food and must be held at 41'F or below.

September 15, 2006 (Other)

Comments:
Conversation with Operations Analyst regarding sandwich unit.

September 13, 2006 (Follow-up)



Violation: 0820 - Corrected During Inspection Critical Repeat Salami cold holding at 47'F (internal temp).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Temperature check.
The new sandwich prep unit has not yet arrived. It is imperative that the new unit is installed immediately. Using ice to keep foods cold was only a temporary solution. Contact me ASAP with an arrival date.
Note:
Temperatures are taken and recorded every 2 hours by staff, though as of 4:35pm, the 4 O'clock readings had not been taken.
Recorded temperatures in the log were below 45'F for today.

August 25, 2006 (Follow-up)



Violation: 0820 - Corrected During Inspection Critical Repeat Cajun Chicken 59'F, Teriyaki Chicken 53'F, Steak 49'F. (switched out.)
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Recommend discarding cajun chicken.
Comments:
Temperature check (internal temperatures)
Ensure foods are not stacked, especially the foods which are portioned in cardboard trays.
Temperatures are recorded every 2 hours.

August 18, 2006 (Follow-up)



Violation: 0820 - Corrected During Inspection Critical Repeat Cheese 53'F at sandwich make (cheese was replaced).
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
Comments:
More freon was added to unit, technician said it was leaking and recommended replacement as soon as possible.
Maintain food temperatures at 45'F or below. If unable to maintain, facility must close until unit is replaced.

August 18, 2006 (Routine)



Violations:
  • 0620 - Salt stored under sewer line to the hand sink.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 0820 - Critical Provolone cheese 46'F and American Cheese 48'F cold holding at improper temperatures. (cheese was placed in the walk in cooler)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - 1. Several cracked and melted cambro containers and lids. 2. Walk in cooler door handle is broken. 3. The sandwich prep unit is not functioning properly- to keep foods at 41'F and below. 4. The fan cover in the walk in cooler is missing. 5. Condensate drippage from the soda machine.
    Replace the containers. Repair door handle. Repair sandwich prep unit. Provide fan cover in the walk in cooler. Repair the soda machine.
  • 1800 - Shelf above the 3-compartment sink unclean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3045 - The sign that notifies food employees to wash their hands in the woman's restroom is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 3180 - 1. Dust accumulation on walls in the back room surrounding the 3-compartment sink area. 2. Floors in walk in units in need of detailed cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
This is a non-smoking facility.
Recommend Jon attend food safety training.
SP-Sandwich Prep Unit, WIC-Walk In Cooler
Sandwich Prep temperatures are internal temperatures; Walk In Cooler temperatures are surface temperatures.
Quat sanitizer in the 3-compartment sink at 200ppm.
**The sandwich prep unit is not functioning properly, and ice is being used to keep foods cold. The repair technician has been called.
If you cannot maintain the foods at 45'F or below- you must close the facility until the unit is properly repaired. Monitor temperatures hourly- switch out any foods holding above 45'F.

February 14, 2006 (Critical Procedures)



Violations:
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employee rinsed hands under running water without using soap. No hot water available at hand sink.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory with 110'F water by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 1100 - Critical Cutting boards at sandwich line scored.
    Resurface or replace the to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
Comments:
Move packaged food from under walk in cooler condenser drippage. Properly repair condenser fan to prevent drippage.
3-compartment sink -200ppm quat.
*This inspection was limited to critical items such as Demonstration of Food Safety Knowledge, Personal Hygiene, Temperature Control, Cross-Contamination, and Food Source.

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