Subway, 14130 Minnieville Rd, Woodbridge, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Subway
Address: 14130 Minnieville Rd, Woodbridge, Virginia
Phone: (703) 670-8383
Total inspections: 17
Last inspection: Mar 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Wiping cloths improperly stored between use.
  • 1570 - Missing walk-in freezer panel, a condition that prevents necessary maintenance and easy cleaning.
  • 1800 - Wire shelf noted in need of cleaning.
  • 3170 - Tapes noted on wall.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 27, 2009Routine15Details / Comments
2000 - Repeat Single service items observed unprotected from contamination.April 21, 2008Routine01Details / Comments
  • 2000 - Single service items observed unprotected from contamination.
  • 3660 - Establishment operating without a valid permit.
December 13, 2007Routine02Details / Comments
  • 1530 - Sanitizer test kit is for quaternary sanitizer, while establishment uses chlorine and bleach for sanitizing equipment.
  • 1780 - Corrected During Inspection Critical Microwave liner has food debris from previous day.
  • 1800 - Repeat Non-food contact surfaces are not clean (steam bath water for hot holding, drain at 3-vat sink)
  • 2930 - Repeat Rear door is not in good repair.
  • 3180 - Repeat Floors under deli bar are dirty, noted in need of cleaning.
  • 3300 - Unnecessary items (futon) on premises.
  • 3340 - Corrected During Inspection Critical Containers of bleach (2) and stainless steel cleaner (1) improperly stored among single service items.
January 11, 2007Follow-up25Details / Comments
  • 0060 - Critical Repeat No certified food manager on duty at time of inspection.
  • 2190 - Water temperature at handsink is 58 degrees F at time of inspection.
January 10, 2007Routine11Details / Comments
  • 0060 - Critical Repeat No CFM present at time of inspection.
  • 0160 - Critical Employee went from using soiled items (pen) to serving customer without washing hands.
  • 0470 - Critical Food packaging damaged or open in both walk in cooler and walk in freezer, leaving foods (such as soup, chicken breasts, etc.) subject to contamination.
  • 0570 - Wiping cloths observed hanging on faucet at 3-compartment sink.
  • 0610 - Repeat Boxes stacked on floors in both dry storage and in walk in cooler.
  • 0830 - Critical No date marking on food in Walk in Cooler.
  • 1150 - Re-using cardboard boxes for storage of paper products (manila envelopes).
  • 1800 - Repeat Non-food contact surfaces are not clean (fan, steam bath water, cabinet under soda dispenser).
  • 2310 - Critical Handsink being used for storage.
  • 2930 - Rear door is not in good repair.
  • 3180 - Repeat Floors under deli bar are dirty, noted in need of cleaning.
  • 3220 - Mop is not stored to air dry.
  • 3290 - Various non-food contact equipment (flashlight, etc.) on shelves among dry goods and single service items.
  • 3360 - Critical Unapproved pest control method. Container of roach spray labeled "For use inside the home only"
December 28, 2006Routine68Details / Comments
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 3180 - Repeat Light fixtures in kitchen prep area and floor underneath equipment is noted in need of cleaning.
  • 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests
  • 3280 - Repeat Dead or trapped roaches was found on the premises
April 14, 2006Complaint22Details / Comments
  • 0060 - Critical Repeat No CFM present at this facility.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1570 - The door gasket of the reach in cooler is (not clean).
  • 1800 - The nonfood contact surface of the fan, microwave had accumulations of grime and debris.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the handsink
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3240 - Handwashing facilities are unclean and not maintained to prevent clogging of drain.
  • 3270 - Critical Repeat Harborage conditions exist
  • 3280 - Dead or trapped roacheds was found on the premises
November 07, 2005Routine28Details / Comments
  • 0820 - Critical RTE Chicken at 50 degrees Farhenheit, cold holding at improper temperatures.
  • 1800 - The nonfood contact surface of the WIC and WIF had accumulations of grime and debris.
  • 2890 - Corrected During Inspection Light bulb in wic not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Repeat Kitchen door and wall junction under the 3 sink compartment not in good repair, light bulbs out ceiling of 3 sink compartment.
  • 3180 - Repeat Kitchen floor (under equipment), walls, ceiling tiles,(light fixtures) not clean.
  • 3280 - Dead insects ? observed in light covers.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
May 11, 2005Routine16Details / Comments
  • 0060 - Critical There is not a certified food manager in the establishment.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests
  • 3270 - Critical Harborage conditions exist
November 16, 2004Complaint20Details / Comments
  • 3170 - door jams, cooler door gasket, cooler walls and microwave is not maintained in good repair
  • 3220 - Mops and brooms not hung up to air dry.
  • 3180 - light fixture noted in need of cleaning.
October 15, 2004Routine03Details / Comments
No violation noted during this evaluation. January 30, 2004Routine00-
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: prep table and freezer door
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
January 29, 2004Routine02Details / Comments
3180 - walk in box in need of in need of cleaning.September 23, 2003Routine01Details / Comments
  • 3220 - Mops and brooms not hung up to air dry.
  • 3180 - floors in hallway and kitchen in need of cleaning. Also light fixture need cleaning
June 03, 2003Routine02Details / Comments
  • 2260 - Critical No backflow preventer on mop sink
  • 1770 - Walk in cooler door gasket is dirty
March 14, 2003Routine11Details / Comments
2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.January 28, 2003Routine01Details / Comments

March 27, 2009 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Missing walk-in freezer panel, a condition that prevents necessary maintenance and easy cleaning.
    Repair or install panel.
  • 1800 - Wire shelf noted in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Tapes noted on wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Discussed all violations with the person-in-charge

April 21, 2008 (Routine)



Violation: 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Permit valid unitl 19 Nov 2008. Observed good hand washing and glove use. Spoke with manager concerning protecting drink cups .

December 13, 2007 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.
Comments:
Permit posted expired on 19 November 2007. No application or permit fee has been paid. The resturant has 24 hours to fill out application and pay permit. If application and fee are not recieved the resturant will be closed until application and fee are recieved. New food regulations left with manager.

January 11, 2007 (Follow-up)



Violations:
  • 1530 - Sanitizer test kit is for quaternary sanitizer, while establishment uses chlorine and bleach for sanitizing equipment.
    Provide proper sanitizer test kit.
  • 1780 - Corrected During Inspection Critical Microwave liner has food debris from previous day.
    Equipment and food contact surfaces shall be cleaned at any time during the operation when contamination may have occurred.
  • 1800 - Repeat Non-food contact surfaces are not clean (steam bath water for hot holding, drain at 3-vat sink)
    Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 2930 - Repeat Rear door is not in good repair.
    Repair door so it is self closing and seals tightly.
  • 3180 - Repeat Floors under deli bar are dirty, noted in need of cleaning.
    Clean floors more often.
  • 3300 - Unnecessary items (futon) on premises.
    Please remove from establishment.
  • 3340 - Corrected During Inspection Critical Containers of bleach (2) and stainless steel cleaner (1) improperly stored among single service items.
    Poisonous or toxic materials shall be stored so they can not contaminate food equipment, utensils, linens, and single service and single use articles.
Comments:
Owner is due back in town on January 22nd. Please contact Health Department by January 31st to schedule a meeting with the Environmental Health Manager, Lynn Fass.
Hot water has been restored to the establishment. Establishment is permitted to re-open.
Ryan Jorgensen assisted on this inspection.

January 10, 2007 (Routine)



Violations:
  • 0060 - Critical Repeat No certified food manager on duty at time of inspection.
    Person in charge shall demonstrate knowledge of foodborne disease prevention to the regulatory authority, as well as demonstrate the requirements of these regulations. Person in charge given Demonstration of Knowledge exam by health inspector. Exam was passed with a score of 14 out of 18, the minimum needed to pass the test.
  • 2190 - Water temperature at handsink is 58 degrees F at time of inspection.
    Handwashing lavatory shall be equipped to provide water at a temperature of at least 110 degrees F (43 degrees C)
Comments:
Person in charge has been given a list of Certified Food Manager sources so the course can be taken. Person in charge is to register for the course and see Lynn Fass in the Health Department office.
This establishment is not permitted to serve food to the public until hot water has been restored and a re-inspection of the facility has been conducted by the health department.
Ryan Jorgensen was also present for this inspection.

December 28, 2006 (Routine)



Violations:
  • 0060 - Critical Repeat No CFM present at time of inspection.
    Person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention and the requirements of these regulations.Person in charge given the Demonstration of Knowledge Exam by health inspector. Exam was failed with 13 out of 18 questions answered correctly. A score of 14 out of 18 is necessary to pass Demonstration of Knowledge.
  • 0160 - Critical Employee went from using soiled items (pen) to serving customer without washing hands.
    Wash hands prior to putting on single service gloves.
  • 0470 - Critical Food packaging damaged or open in both walk in cooler and walk in freezer, leaving foods (such as soup, chicken breasts, etc.) subject to contamination.
    Ensure all food package integrity and keep foods covered in storage to prevent contamination.
  • 0570 - Wiping cloths observed hanging on faucet at 3-compartment sink.
    Store wiping cloths in sanitizer solution after and between uses.
  • 0610 - Repeat Boxes stacked on floors in both dry storage and in walk in cooler.
    Store all food and equipment at least 6 inches off of the floor.
  • 0830 - Critical No date marking on food in Walk in Cooler.
    Potentially hazardous, ready to eat food shall be clearly marked at the time of preparation and consumed within 7 days of the date in which it was prepared if held at 41 degrees F or less, or within 4 days if held at 45 degrees F.
  • 1150 - Re-using cardboard boxes for storage of paper products (manila envelopes).
    Non-food contact surfaces must be made of a non-absorbent material.
  • 1800 - Repeat Non-food contact surfaces are not clean (fan, steam bath water, cabinet under soda dispenser).
    Clean surfaces more frequently.
  • 2310 - Critical Handsink being used for storage.
    Handsink is for handwashing only.
  • 2930 - Rear door is not in good repair.
    Repair door so it is self-closing and closes tightly.
  • 3180 - Repeat Floors under deli bar are dirty, noted in need of cleaning.
    Clean floors more often.
  • 3220 - Mop is not stored to air dry.
    Store mop so it is able to air dry.
  • 3290 - Various non-food contact equipment (flashlight, etc.) on shelves among dry goods and single service items.
    Store these with like items in office area, away from food and single service items.
  • 3360 - Critical Unapproved pest control method. Container of roach spray labeled "For use inside the home only"
    Use only approved methods of pest control.
Comments:
Ryan Jorgensen assisted on this inspection

April 14, 2006 (Complaint)



Violations:
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 3180 - Repeat Light fixtures in kitchen prep area and floor underneath equipment is 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.
  • 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3280 - Repeat Dead or trapped roaches was found on the premises
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

November 07, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat No CFM present at this facility.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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 - The door gasket of the reach in cooler is (not clean).
    Repair or replace the reach in cooler door gasket in accordance with the manufacturer's specifications.
  • 1800 - The nonfood contact surface of the fan, microwave had 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.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the handsink
    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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3240 - Handwashing facilities are unclean and not maintained to prevent clogging of drain.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Critical Repeat Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3280 - Dead or trapped roacheds was found on the premises
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Comments:
Gave CFM resources list.

May 11, 2005 (Routine)



Violations:
  • 0820 - Critical RTE Chicken at 50 degrees Farhenheit, cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1800 - The nonfood contact surface of the WIC and WIF had 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.
  • 2890 - Corrected During Inspection Light bulb in wic not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Kitchen door and wall junction under the 3 sink compartment not in good repair, light bulbs out ceiling of 3 sink compartment.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen floor (under equipment), walls, ceiling tiles,(light fixtures) not clean.
    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.
  • 3280 - Dead insects ? observed in light covers.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

November 16, 2004 (Complaint)



Violations:
  • 0060 - Critical There is not a certified food manager in the establishment.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Critical Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 15, 2004 (Routine)



Violations:
  • 3170 - door jams, cooler door gasket, cooler walls and microwave 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 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.
  • 3180 - light fixture 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.

January 29, 2004 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: prep table and freezer door
    Clean and sanitize these surfaces for food contact.
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
    Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.

September 23, 2003 (Routine)



Violation: 3180 - walk in box in need of 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.

June 03, 2003 (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.
  • 3180 - floors in hallway and kitchen in need of cleaning. Also light fixture need 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.

March 14, 2003 (Routine)



Violations:
  • 2260 - Critical No backflow preventer on mop sink
    Get a backflow preventer on mop sink
  • 1770 - Walk in cooler door gasket is dirty
    clean walk in cooler door gasket

January 28, 2003 (Routine)



Violation: 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil.

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