Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website

Subway

1126 E Lynchburg Salem Turnpike Bedford, VA 24523

Status: Permitted

Fast Food | Routine

July 21, 2022

Observations & Corrective Actions

19: 760 Observed meatballs in sauce on the line below the hot holding temperature of 135F. (It appears the meatballs were not heated the first time to the correct temperature of 135F or package instructions/Subway instructions.)
Corrective Actions: Reheat the meatballs to 165F then hot hold at 135F or above.

Additional Comments

No comments

Food Temperatures

Description	Temperature	State of Food
Tuna salad in left prep unit	36 °F	Cold Holding
Turkey in left prep unit	40 °F	Cold Holding
Meatballs - reheat	181 °F	Reheating
Meatball sauce	137 °F	Hot Holding
Sliced tomato in right prep unit	38 °F	Cold Holding
Mozzarella in left prep unit	34 °F	Cold Holding
Lettuce in right prep unit	41 °F	Cold Holding
Meatballs	164 °F	Hot Holding
Meatball in sauce	121 °F	Hot Holding
Cheese in back prep unit	41 °F	Cold Holding
Cheese in left walk-in cooler	41 °F	Cold Holding
Meatball in sauce	132 °F	Hot Holding
Tuna in right walk-in cooler	40 °F	Cold Holding

Warewashing Temperatures

Machine Name	Sanitization Method	Thermo Label	PPM	Sanitizer Name	Sanitizer Type	Temperature
			150		Quat.

Equipment Temperatures

Description	Temperature
Walk-in cooler (right)	38 °F
Back prep unit	38 °F
Walk-in freezer	0 °F
Walk-in cooler (left)	41 °F

Observations

Demonstration of Knowledge

1 Person in charge present, demonstrates knowledge, and performs duties.

Compliant

Observations

2 Certified Food Protection Manager

Compliant

Observations

Employee Health

3 Management awareness, policy present.

Compliant

Observations

4 Proper use of reporting, restriction & exclusion.

Compliant

Observations

5 Procedures for responding to vomiting and diarrheal events

Compliant

Observations

Good Hygenic Practices

6 Proper eating, tasting, drinking, or tobacco use.

Compliant

Observations

7 No discharge from eyes, nose, and mouth.

Compliant

Observations

Preventing Contamination by Hands

8 Hands clean & properly washed.

Compliant

Observations

9 No bare hand contact with RTE foods or approved alternate method properly followed.

Compliant

Observations

10 Adequate handwashing facilities supplied & accessible.

Compliant

Observations

Approved Source

11 Food obtained from approved source.

Compliant

Observations

12 Food received at proper temperature.

Compliant

Observations

13 Food in good condition, safe, & unadulterated.

Compliant

Observations

14 Required records available: shellstock tags, parasite destruction.

Compliant

Observations

Protection from Contamination

15 Food separated & protected.

Compliant

Observations

16 Food-contact surfaces: cleaned & sanitized.

Compliant

Observations

17 Proper disposition of returned, previously served, reconditioned, & unsafe food.

Compliant

Observations

TCS Food Time/Temperature

18 Proper cooking time & temperatures.

Compliant

Observations

OUT

19 Proper reheating procedures for hot holding.

COS

Observations

20 Proper cooling time & temperatures.

Compliant

Observations

21 Proper hot holding temperatures.

Compliant

Observations

22 Proper cold holding temperatures.

Compliant

Observations

23 Proper date marking & disposition.

Compliant

Observations

24 Time as a public health control: procedures & record.

Compliant

Observations

Consumer Advisory

25 Consumer advisory provided for raw or undercooked foods.

Compliant

Observations

Highly Susceptible Populations

26 Pasteurized foods used, prohibited foods not offered.

Compliant

Observations

Chemical

27 Food additives: approved & properly used.

Compliant

Observations

28 Toxic substances properly identified, stored & used.

Compliant

Observations

Conformance with Approved Procedures

29 Compliance with variance, specialized process, & HACCP plan.

Compliant

Observations

Clean Air Act Compliance

99 Clean Air Act Compliance

Compliant

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