Subway, 237 Battlefield Boulevard, South, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 237 Battlefield Boulevard, South, Chesapeake, Virginia
Total inspections: 22
Last inspection: Sep 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0820 - Corrected During Inspection Critical Ham, chicken, pepperoni cold holding at improper temperatures.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the back preparation area is blocked, preventing access by employees for easy handwashing.
September 24, 2009Routine21Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drink stored on prep table, and on top shelf of walk-in cooler.
  • 1730 - Repeat Chemical dispensing system is not working properly and is unable to dispense quat sanitizer.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin in mop sink.
  • 3340 - Critical Repeat Containers of chemical stored on prep table and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 29, 2009Follow-up41Details / Comments
  • 0060 - Critical Repeat No CFM.
  • 0690 - No splash guard by handsink in back prep room.
  • 0820 A 2 - Critical Repeat Food in sandwich unit cold holding at improper temperatures.
  • 1730 - Sandwich unit is not maintaining potentially hazardous food at proper temperature.
  • 1890 - Critical Soapy water is used to clean food prep table and was not rinsed with clean water and followed by quat sanitizer after cleaning.
  • 2310 - Critical The handwashing facility located at the front service line is blocked, preventing access by employees for easy handwashing.
  • 3170 - Repeat Missing coving in kitchen is not maintained in good repair
April 10, 2009Routine43Details / Comments
  • 0060 - Critical No CFM in store.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 2010 - Box of gloves stored behind handsink at front.
  • 3170 - Ceiling tiles above walk-in unit is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
  • 3270 - Flies found in kitchen.
  • 3340 - Critical A spray bottle of oven cleaner stored next to crackers under counter and is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 13, 2008Routine25Details / Comments
  • 0610 - Repeat Soda stored on inverted soda crates, on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Corrected During Inspection Critical Meats cold holding at improper temperatures for less than 2 hours. Turkey just below fill line. Chicken and steak in paper food baskets for proportions. Chicken with paper liner between each layer. Each basket and paper liner make cold holding less effective.
  • 2000 - Repeat Single service food boxes, stored on the floor under storage shelving in used lettuce box, observed unprotected from contamination.
  • 2350 ii - Leaking handsink faucet in the back area observed in poor repair.
March 12, 2008Routine13Details / Comments
  • 0610 - Repeat Food (soda, bags of mayo) stored on the floor or food stored less than 6" above the floor.
  • 2000 - Single service items stored on the floor or less than 6 inches off the floor.
September 04, 2007Routine02Details / Comments
0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.April 13, 2007Routine01Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Soda and container of cleaning materials stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Sandwich unit with temperuatures of 16-44 F. Meats holding from 40 F to 60 F.
  • 1570 - Freezer shelving propped up with soda cartons.
  • 2310 - Corrected During Inspection Critical The handwashing sinks in the kitchen and behind the sandwich preparation line are blocked with staff drinks and a wiping cloth, preventing access by employees for easy handwashing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom.
April 02, 2007Routine24Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - Wiping cloths improperly stored between uses.
  • 1400 - Repeat Condensation leaks observed in the walk in freezer and at the soda refrigerator in the dining room.
  • 1770 B - Repeat Observed accumulations of mold, food deposits or other soil on the following surfaces: drink dispensers and cabinet below, reach in refrigerator doors, gasket, shelf under prep line and prep table, freestanding oven, ceiling grid in walk in cooler.
  • 2310 B - Repeat The handwash station in the kitchen is being used for purposes other than washing hands (soiled towels and scrubbers laying in it).
  • 2920 - Repeat Men's room is not provided with a self-closing door.
  • 3080 - Less than 20 foot candles of light was noted in the ladies' room.
  • 3080 - Less than 10 foot candles of light was noted in the walk in cooler and back store room.
  • 3140 - Employees' shirts observed stored on bagged peppers.
  • 3170 - Repeat Physical structure is not maintained in good repair:torn ceiling tiles in kitchen.
  • 3180 - Repeat Kitchen and service area floor(especially under equipment), ceiling tiles and vents noted in need of cleaning.
  • 3340 - Critical Containers of cleaners under front counter are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 01, 2006Routine110Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1770 B - Repeat Observed accumulations of mold, food deposits, or other soil on the following surfaces: drink nozzles, all cabinet doors(interior), rolling bread cabinets, reach in door gaskets.
  • 2310 B - The handwash stations are being used for purposes other than washing hands (back sink holding soiled wiping cloths, food debris in front sink).
  • 2920 - Men's room door is not provided with a working self-closing device.
  • 3170 - Repeat Light out in the back storage area.
  • 3180 - Repeat Kitchen door, walls, ceiling tiles, vents, walk in floor, ladies' room fixtures noted in need of cleaning.
July 19, 2006Routine06Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Paper trays of chicken pieces overloaded in the insert pans, cold holding at improper temperatures.
  • 1100 - The food contact surface of the torn oven pan liner is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1400 - Condensation leak in the walk in freezer.
  • 1770 B - Repeat Observed accumulations of mold, food deposits or other soil on the following food contact surfaces: all drink nozzles, all cabinets, oven door.
  • 3170 - Repeat Physical structure is not maintained in good repair: broken urinal, broken light in storage area.
  • 3180 - Repeat Kitchen walls (especially by dish sinks), walk in floors, rest room vents noted in need of cleaning.
March 14, 2006Routine16Details / Comments
  • 0480 - Unlabeled food container (water bottle).
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - Wall mounted shelving was observed in a state of disrepair and damaged.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(300ppm+).
  • 1770 B - Observed accumulations of food deposits or other soil on the following surfaces: reach in refrigerator gaskets, drink station doors, rolling cabinet in walk in.
  • 2000 - Single service items(platters and lids) observed unprotected from contamination.
  • 2000 - Single service items were observed stored sitting on floor (racks broken).
  • 3170 - Urinal, store room light, walk in freezer light shield not maintained in good repair
  • 3180 - Kitchen floor including walk ins and the bottom of the menu boards noted in need of cleaning.
November 02, 2005Routine17Details / Comments
  • 0820 - Critical Repeat Meatballs cold holding at improper temperatures.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
  • 3220 - Mops not hung up to air dry.
July 08, 2005Routine13Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets.
  • 3170 - Ceiling is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
April 04, 2005Routine03Details / Comments
  • 0820 - Critical Repeat Salami cold holding at improper temperatures.
  • 1450 - Repeat Salami was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 2310 - Critical The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
January 10, 2005Routine31Details / Comments
  • 0820 - Critical Salami cold holding at improper temperatures.
  • 1450 - Meats and Cheeses were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
September 13, 2004Routine11Details / Comments
  • 2580 - A condensate drain line was dripping onto food products in the Walk-in.
  • 2350 - Critical Plumbing system under 3-vat sink not in good repair.
June 03, 2004Routine11Details / Comments
  • 3220 - Mops and brooms not hung up to air dry.
  • 1060 - Repeat The nonfood contact surface of the BOTTOM SHELF OF THE PREPARATION TABLE IN THE BACK OF THE KITCHEN is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3100 - Lockers or other suitable facilities are not BEING USED BY EMPLOYEES.
  • 3180 - FLOOR OF THE WALK IN FREEZER noted in need of cleaning.
  • 0570 - Wiping cloths improperly stored between use.
March 22, 2004Routine05Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) DELI MEATS, VEGETABLES, AND CHEESES in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the WALK-IN FREEZER is not corrosion resistant, nonabsorbent, and/or smooth. BUILD UP OF FROZEN CONDENSATION NOTED.
  • 2000 - Repeat Clean TO GO CONTAINERS, SMALL PLASTIC CUPS, AND LIDS were observed stored with the food-contact surface facing upward.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: MICROWAVE.
  • 1570 - THE WALK IN FREEZER was observed in a state of disrepair and damaged. FREEZER IS LEAKING AND PRODUCING A BUILD UP OF FROZEN CONDENSATION ON THE FLOOR.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - Repeat CEILING TILE AND LIGHT IN DRY STORAGE AREA ARE not maintained in good repair
November 05, 2003Routine25Details / Comments
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
  • 0470 - Possible contamination of food and food equipment at fornt counter handsink location.
  • 3270 - Rear door not self-closing.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Ceiling in prep area noted in need of cleaning.
October 02, 2003Routine05Details / Comments
  • 2930 - Back door was propped open while taking out the trash.
  • 2660 - Repeat Trash can in the female restroom needs a lid.
  • 1530 - Test kit not available in the food establishment.
  • 2000 - Single service items were stored improperly. Cup lids by the drink machine.
  • 3170 - Light bulb out in the dry storage/mop sink area.
  • 0610 - Handsink and food prep area adjacent doesn't have a splashguard. Three compartment sink adjacent to the food prep. area was unshielded. Vegetables delivered are beiong stored directly on the floor.
  • 1570 - Door to the walk-in does not close properly.
March 28, 2003Routine07Details / Comments
  • 3080 - Less than 10 foot candles of light was noted in the REFRIGERATOR REACH-IN.
  • 2000 - Single service items observed unprotected from contamination.(CUPS BY REGISTER)
  • 1750 - Manufacturer containers (CARDBOARD) were observed reused for the storage of CONDIMENT CONTAINES. BOXES WERE GREASY.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. REAR DOOR OPENS INWARDLY AND IS NOT SELF-CLOSING.
February 28, 2003Routine05Details / Comments

September 24, 2009 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0820 - Corrected During Inspection Critical Ham, chicken, pepperoni cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the back preparation area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
Comments:
The gasket was repaired wrong on the lowboy allowing warm air in. The food in that unit was out of temp. The voluntarily threw away 2 lbs of ham, 1/2 lb of pepperoni, 1 lbs of ham. The rest of the food had not been in the refrigerator for more then four hours and was put in the walk-in refrigerator.

April 29, 2009 (Follow-up)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Personal drink stored on prep table, and on top shelf of walk-in cooler.
    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.
  • 1730 - Repeat Chemical dispensing system is not working properly and is unable to dispense quat sanitizer.
    Discard and replace the dispensing system to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide quat at proper concentration of 150 - 400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin in mop sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 3340 - Critical Repeat Containers of chemical stored on prep table and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Splashguards will be install at handsink by prep table. Chemical dispensing system is not working properly. Establishment is required to document sanitizing solution concentration when mixing chemical manually by pouring chemical directly into sanitizing basin. All utensils shall be sanitized again to ensure food safety.

April 10, 2009 (Routine)



Violations:
  • 0060 - Critical Repeat No CFM.
    Provide at least one CFM to be on premises at least 8 hours during operation.
  • 0690 - No splash guard by handsink in back prep room.
    Install splash guard at handsink.
  • 0820 A 2 - Critical Repeat Food in sandwich unit cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1730 - Sandwich unit is not maintaining potentially hazardous food at proper temperature.
    Repair the unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1890 - Critical Soapy water is used to clean food prep table and was not rinsed with clean water and followed by quat sanitizer after cleaning.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2310 - Critical The handwashing facility located at the front service line is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cup preventing its use.
  • 3170 - Repeat Missing coving in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed for correction. Current permit will expire on April 30, 2009. Due to number of critical violations, facility is not recommanded for permit renewal at this time. All critical violations must be corrected prior to the follow-up inspection.

November 13, 2008 (Routine)



Violations:
  • 0060 - Critical No CFM in store.
    Provide at least one CFM on premises during all hours of operation.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2010 - Box of gloves stored behind handsink at front.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3170 - Ceiling tiles above walk-in unit is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3270 - Flies found in kitchen.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3340 - Critical A spray bottle of oven cleaner stored next to crackers under counter and is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
No CFM in store. No certificate present. Violations discussed for correction.

March 12, 2008 (Routine)



Violations:
  • 0610 - Repeat Soda stored on inverted soda crates, on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Corrected During Inspection Critical Meats cold holding at improper temperatures for less than 2 hours. Turkey just below fill line. Chicken and steak in paper food baskets for proportions. Chicken with paper liner between each layer. Each basket and paper liner make cold holding less effective.
    Steak and chicken, voluntariliy relocated to a refrigeration unit that is capable of maintaining food storage at 41F or below. Turkey served. Ensure that food temperatures are checked and used to determine fill lines. Chicken containers with lids already in use to help hold cold temperature.
  • 2000 - Repeat Single service food boxes, stored on the floor under storage shelving in used lettuce box, observed unprotected from contamination.
    Store single service items in its original protective packaging on shelving with wheels or legs at least 6 inches from the floor.
  • 2350 ii - Leaking handsink faucet in the back area observed in poor repair.
    Repair and maintain all plumbing components ans fixtures.
Comments:
Overall excellent sanitation observed. Overall good glove use and sanitizing noted. Observed only 3 pans available for small steam table, so that a space is empty if a pan must be cleaned and sanitized. Obtain one or two additional pans to allow for replacements without gaps in the steam table allowing for loss of hot holding ability.

September 04, 2007 (Routine)



Violations:
  • 0610 - Repeat Food (soda, bags of mayo) stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Single service items stored on the floor or less than 6 inches off the floor.
    Store single service items at least 6 inches off the floor on shelving with legs or wheels.
Comments:
Overall excellent sanitation. Good handwashing and glove use observed. All store shelving well utilized. Recommend additional shelving or other storage space.

April 13, 2007 (Routine)



Violation: 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Ensure sufficeint shelving is available to store food a minimum of 6" off the floor on shelving with legs or casters.
Comments:
Overall excellent sanitation. Certified Food Manager Certificate displayed. Sandwich unit repaired and food within temperature. Permit Renewal Issued.

April 02, 2007 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Soda and container of cleaning materials stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Sandwich unit with temperuatures of 16-44 F. Meats holding from 40 F to 60 F.
    Out of temperature meats voluntarily discarded during inspection. Use time tags to track time placed on unit for all potentially hazardous foods. Take temperatures at the four hour period and discard all potentially hazardous foods that are held above 41 F. Maintenance for sandwich unit called during inspection. Ensure unit maintains consistantly maintains temperature to cold hold potentially hazardous foods at 41 F and below.
  • 1570 - Freezer shelving propped up with soda cartons.
    Repair or replace damaged freezer shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 2310 - Corrected During Inspection Critical The handwashing sinks in the kitchen and behind the sandwich preparation line are blocked with staff drinks and a wiping cloth, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Permit renewal not issued. Ensure Certified Food Manager Certificate is posted within view of the public. Repair sandwich unit. Begin and use Training and Temperature charts.

November 01, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
  • 1400 - Repeat Condensation leaks observed in the walk in freezer and at the soda refrigerator in the dining room.
    Alter or replace the waste collection compartments so all accumulated moisture due to conditions such as condensation properly drain.
  • 1770 B - Repeat Observed accumulations of mold, food deposits or other soil on the following surfaces: drink dispensers and cabinet below, reach in refrigerator doors, gasket, shelf under prep line and prep table, freestanding oven, ceiling grid in walk in cooler.
    Clean and sanitize these surfaces.
  • 2310 B - Repeat The handwash station in the kitchen is being used for purposes other than washing hands (soiled towels and scrubbers laying in it).
    The handwash facility identified above is to be used for washing hands only
  • 2920 - Repeat Men's room is not provided with a self-closing door.
    Provide a functioning self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3080 - Less than 20 foot candles of light was noted in the ladies' room.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Less than 10 foot candles of light was noted in the walk in cooler and back store room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3140 - Employees' shirts observed stored on bagged peppers.
    Provide a separate area for employees' belongings so that food, equipment, single-service and single-use articles are protected from contamination.
  • 3170 - Repeat Physical structure is not maintained in good repair:torn ceiling tiles in kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen and service area floor(especially under equipment), ceiling tiles and vents 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 Containers of cleaners under front counter are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Post the Chesapeake Manager Certificate in the customers' view.

July 19, 2006 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate all food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 B - Repeat Observed accumulations of mold, food deposits, or other soil on the following surfaces: drink nozzles, all cabinet doors(interior), rolling bread cabinets, reach in door gaskets.
    Clean and sanitize these surfaces .
  • 2310 B - The handwash stations are being used for purposes other than washing hands (back sink holding soiled wiping cloths, food debris in front sink).
    The handwash facilities are to be used for washing hands only
  • 2920 - Men's room door is not provided with a working self-closing device.
    Repair the self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - Repeat Light out in the back storage area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen door, walls, ceiling tiles, vents, walk in floor, ladies' room fixtures 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.
Comments:
*No certified manager provided for over 8 months. Enforcement action to follow. Course flyer provided.

March 14, 2006 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Paper trays of chicken pieces overloaded in the insert pans, cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Only fill the pans half full.
  • 1100 - The food contact surface of the torn oven pan liner is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the liner 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.
  • 1400 - Condensation leak in the walk in freezer.
    Repair the unit so all accumulated moisture,condensation, or melting ice completely drain.
  • 1770 B - Repeat Observed accumulations of mold, food deposits or other soil on the following food contact surfaces: all drink nozzles, all cabinets, oven door.
    Clean and sanitize these surfaces for food.
  • 3170 - Repeat Physical structure is not maintained in good repair: broken urinal, broken light in storage area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen walls (especially by dish sinks), walk in floors, rest room vents 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.
Comments:
*Facility still has no certified manager posted. Legal action to follow if not provided or manager not registered for next available course.

November 02, 2005 (Routine)



Violations:
  • 0480 - Unlabeled food container (water bottle).
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Wall mounted shelving was observed in a state of disrepair and damaged.
    Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(300ppm+).
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 B - Observed accumulations of food deposits or other soil on the following surfaces: reach in refrigerator gaskets, drink station doors, rolling cabinet in walk in.
    Clean and sanitize these surfaces. Completely remove old stickers from plastic food containers.
  • 2000 - Single service items(platters and lids) observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Single service items were observed stored sitting on floor (racks broken).
    Store all single service at least 6" off the floor to protect from contamination until used.
  • 3170 - Urinal, store room light, walk in freezer light shield not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Kitchen floor including walk ins and the bottom of the menu boards 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.
Comments:
PROVIDE A CHESAPEAKE-REGISTERED, CERTIFIED MANAGER ON SITE 8 HOURS OF EVERY OPERATING DAY. CLASS SCHEDULE PROVIDED.

July 08, 2005 (Routine)



Violations:
  • 0820 - Critical Repeat Meatballs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
OVERALL SANITATION SATISFACTORY!!!!!

April 04, 2005 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Ceiling is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
PERMIT ISSUED...OVERALL SANITATION GOOD!!!!!

January 10, 2005 (Routine)



Violations:
  • 0820 - Critical Repeat Salami cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1450 - Repeat Salami was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Reduce the size of the meats to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 2310 - Critical The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
Comments:
CORRECT REPEAT VIOLATIONS IMMEDIATELY!!!!!

September 13, 2004 (Routine)



Violations:
  • 0820 - Critical Salami cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1450 - Meats and Cheeses were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Reduce the height of food items that are going to stay on the line fpr an extended amount of time. Never stack foods over 4 inches.
Comments:
OVERALL SANITATION EXCELLANT...

June 03, 2004 (Routine)



Violations:
  • 2580 - A condensate drain line was dripping onto food products in the Walk-in.
    Repair the condensate drain line to prevent incidental contact with foods.
  • 2350 - Critical Plumbing system under 3-vat sink not in good repair.
    Repair the plumbing system as soon as possible.
Comments:
Permit Issued. Address the above issues as soon as possible

March 22, 2004 (Routine)



Violations:
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 1060 - Repeat The nonfood contact surface of the BOTTOM SHELF OF THE PREPARATION TABLE IN THE BACK OF THE KITCHEN 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.
  • 3100 - Lockers or other suitable facilities are not BEING USED BY EMPLOYEES.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3180 - FLOOR OF THE WALK IN FREEZER 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Numerous violations have been remedied from time of last inspection. Overall sanitation is good.

November 05, 2003 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) DELI MEATS, VEGETABLES, AND CHEESES in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the WALK-IN FREEZER is not corrosion resistant, nonabsorbent, and/or smooth. BUILD UP OF FROZEN CONDENSATION NOTED.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2000 - Repeat Clean TO GO CONTAINERS, SMALL PLASTIC CUPS, AND LIDS were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: MICROWAVE.
    Clean and sanitize these surfaces for food contact.
  • 1570 - THE WALK IN FREEZER was observed in a state of disrepair and damaged. FREEZER IS LEAKING AND PRODUCING A BUILD UP OF FROZEN CONDENSATION ON THE FLOOR.
    Repair the FREEZER 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 FREEZER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a CHEMICAL test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3170 - Repeat CEILING TILE AND LIGHT IN DRY STORAGE AREA ARE not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Overall sanitation is good. Need to remedy repeat and critical violations by time of next inspection. Must post certified food manager certificate. Renew certified food manager certificate by February 2004.

October 02, 2003 (Routine)



Violations:
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 0470 - Possible contamination of food and food equipment at fornt counter handsink location.
    Protect food from cross contamination. Install a splash guard to prevent cross contamination or discontinue counter use for food and food equipment.
  • 3270 - Rear door not self-closing.
    Rear door must be sel-closing to limit the access of flies into facility.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Ceiling in prep area 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.
Comments:
Please correct all construction issues by October 15, 2003. Post or have available certificates of all Certified Food Safety Managers working at this location.

March 28, 2003 (Routine)



Violations:
  • 2930 - Back door was propped open while taking out the trash.
    Back door must remain close during operational hours.
  • 2660 - Repeat Trash can in the female restroom needs a lid.
    Put a tight fitting lid on the trash can in the female restroom.
  • 1530 - Test kit not available in the food establishment.
    Provide a test kit for the food establishment.
  • 2000 - Single service items were stored improperly. Cup lids by the drink machine.
    Leave single service items stored in original package.
  • 3170 - Light bulb out in the dry storage/mop sink area.
    Replace light bulbs in dry storage/mop sink area.
  • 0610 - Handsink and food prep area adjacent doesn't have a splashguard. Three compartment sink adjacent to the food prep. area was unshielded. Vegetables delivered are beiong stored directly on the floor.
    Need a splashguard between the food prep. area and the hand sink. Need handsink between the three comparment sink and the food prep. area. Store food supplies a minimum of 6" off of the flor to protect food from contamination.
  • 1570 - Door to the walk-in does not close properly.
    Repair walk-in refrigerator door.
Comments:
Food complaint inspection- U.S. Food Distributors. Food supplies are delivered to the establishment cold (not frozen) and are placed immediately in the walk-in refrigerator. Suspected food came from 1 of 9 packages of turkey/ 18 slices per package expires on May 2003. Turkey subs made per customer orders. Turkey stored in the walk-in at 38 degrees and on the prep. line at 42-45 degrees.

February 28, 2003 (Routine)



Violations:
  • 3080 - Less than 10 foot candles of light was noted in the REFRIGERATOR REACH-IN.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2000 - Single service items observed unprotected from contamination.(CUPS BY REGISTER)
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1750 - Manufacturer containers (CARDBOARD) were observed reused for the storage of CONDIMENT CONTAINES. BOXES WERE GREASY.
    Discontinue the reuse of single-use containers FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. REAR DOOR OPENS INWARDLY AND IS NOT SELF-CLOSING.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
***INSTALL A SPLASH GUARD AT COUNTER HANDSINK. THERE IS POTENTIAL FOR FOOD AND/OR FOOD EQUIPMENT BEING CONTAMINATED FROM EMPLOYEES WASHING HANDS. ALL CERFTIFIED FOOD MANAGER CERTIFICATES MUST BE MADE AVAILABLE DURING INSPECTIONS.

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