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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)

Subway

2065 Confederate Boulevard Appomattox, VA 24522
Status: Permitted

Fast Food | Routine

December 6, 2024
Score & Grade: Grade:
Observations & Corrective Actions

5: 255 Observed that this food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Provided person in charge the "VDH Guidance for Clean-up of Vomiting and Diarrheal Events in Food Establishment". A written V & D procedure is required for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.

8: 140 At the handwashing sink, observed employee obtain hand soap and immediately placed hands under the water to rinse. Employee then proceeded to turn off faucet with bare hands.
Corrective Actions: Discussed with manager about re-training staff on proper handwashing procedures. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device; 7) use paper towel to turn of handwashing faucet to prevent recontamination of hands.

10: 3045 Observed no handwashing signage to notify food employees to wash their hands at the handwashing sink located behind the cash register.
Corrective Actions: Provide a clearly visible sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.

16: 1780 (E) Inside the ice machine, an accumulation of black mildew was observed on the top portion of white plate as well as on the bottom portion of the ice machine. Upon further investigation, the door that opens to the top portion of ice machine revealed mildew buildup around the white plate as well as around the mechanical parts of the equipment. Also, black mildew was observed on the soda nozzles at the self-serve station.
Corrective Actions: During the inspection, employee began emptying the ice from the ice machine. Another employee removed the nozzles and began deep cleaning the nozzles at 3 compartment sink. Throughly wash, rinse, and sanitize soda ice machine before replacing the ice. Clean ice machine and soda nozzles at a frequency needed to prevent mildew build-up. Mildew is a type of mold that grows in areas with moisture.

42: 510 Employee was observed slicing whole, raw tomatoes on slicer. Employee stated that the tomatoes were not rinsed with water before slicing.
Corrective Actions: Employee voluntarily discarded the two unwashed tomatoes that were already sliced. The other whole tomatoes in the delivery box were rinsed with water before being sliced. Whole, raw fruits and vegetables that are intended for washing by consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

44: 1960 Observed multiple metal pans stacked while wet under the prep table and on the right drainboard of 3 compartment sink.
Corrective Actions: equipment and utensils must be allowed to drain and air-dry before being stacked or stored.

55: 3180 Observed build-up of used, single-use napkins in the cabinets under the self-serve soda machine. Observed dead bugs and spilt single-service items in cabinet under handwashing station. Observed food debris and dust build-up under ice machine and employee lockers. Observed room filled with miscellanous items. Harborage of miscellanous items may attract pests, rodents, and insects.
Corrective Actions: Clean. Physical facilities shall be cleaned as often as necessary to keep them clean.

55: 3170 Observed the following areas with peeling or missing coving: pony wall next to the steamwell, wall along the side door; wall behind the 3 compartment sink, wall on the right side of 3 compartment sink, end wall seperating the prep line and kitchen.
Corrective Actions: Repair coving.

Additional Comments

- Discussed with person in charge that ready-to-eat food from a commercially processed, hermetically sealed container
from a food processing plant (i.e. marinara meatball) should be reheated for hot holding to a minimum of 135ºF within 2 hours. If food is cooled to be reheated for hot holding the next day, then the ready-to-eat food item must be reheated to a minimum 165ºF within 2 hours for hot holding. Discussed with person in charge that meatballs should be reheated in microwave to the minimum temperature before being placed in the steamwell everyday.
- Observed 2 door cooler to be broken. Employee stated that 2 door cooler has been broken for a week and that the owner had called in a work order for the cooler.
- Observed an employee's ServSafe to expire on 11/8/2027
- provided handout for manual dishwashing

Food Temperatures
Description Temperature State of Food
sliced tomatoes (right prep cooler) 41 °F Cold Holding
turkey (walk-in cooler #1) 41 °F Cold Holding
marinara meatballs (steamwell) 53 °F Reheating
chicken (left prep cooler) 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
right prep cooler 43 °F
left prep cooler 41 °F
walk-in cooler #2 38.3 °F
walk-in cooler #1 38.9 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
COS Violation
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
8 Hands clean & properly washed.
COS Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
Violation
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Violation
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NA
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
NO
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Prevention of Food Contamination (0 points)
OUT
42 Washing fruits & vegetables.
COS Violation
Observations
Proper Use of Utensils (0 points)
OUT
44 Utensils, equip. & linens: stored, dried, handled.
Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant