Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website
VDH Home | Rappahannock Area Health District | Subway Restaurant | Fast Food | Routine

Subway Restaurant

1670 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine

September 7, 2022
Score & Grade: Grade:
Observations & Corrective Actions

10: 2190 (A) Observed the following handsinks not reaching the required 100 degree temperature: 1. Front hand sink 79 degrees F 2. Womens bathroom handsink 98 degrees F 3. Mens bathoom handsink 97 degrees F
Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.

Additional Comments

Discussed with the person in charge:
1. Paper towels storage
2. Manufacture tape
3. 3 compartment sink temp-108 degrees F

Food Temperatures
Description Temperature State of Food
meatball 41 °F Cold Holding
sliced tomato 40 °F Cold Holding
low fat milk 40 °F Cold Holding
spinach 40 °F Cold Holding
chicken diced 39 °F Cold Holding
thin beef 40 °F Cold Holding
lettuce 39 °F Cold Holding
tuna 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compartment sink chemical 200 super san quaternary ammonium 105 °F
knife station bucket chemical 50 chlorine 93 °F
No records found
Equipment Temperatures
Description Temperature
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
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
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
IN
8 Hands clean & properly washed.
Compliant
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
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
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
NO
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
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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