Subway #3291, 3035 Old Forest Road, Lynchburg, VA - Restaurant inspection findings and violations

February 10, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Sandwich ingredients ( peppers, olives, etc. ) stored by handsink. Water/soap from handwashing splashing onto food.
  
• 0610 - Corrected During Inspection 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.
• 2890 - Corrected During Inspection Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3340 - Corrected During Inspection Critical Container of glass cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 29, 2008 (Routine)

December 29, 2006 (Routine)

• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: transport rack..
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the plants above menu board has 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.
• 1960 - Plastic pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3180 - Floor under storage shelves 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.

November 22, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the men's room.
  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 - Mop sink is not maintained in good repair, hot water handle does not work.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 22, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the men's room.
  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 - Mop sink is not maintained in good repair, hot water handle does not work.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 15, 2004 (Routine)

• 3340 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED AT TIME OF INSPECTION.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: top of ice-maker.
  Clean and sanitize these surfaces for food contact. CORRECTED AT TIME OF INSPECTION.
• 3030 - No disposable towels were provided at the hand washing lavatory in the ladie's restroom.
  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. CORRECTED AT TIME OF INSPECTION.

November 11, 2003 (Routine)

• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 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.