Subway

Year by year

Inspections

1. Aug 24, 2026 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cold held cooked steak was being stored at a temperature of 53F. I pointed this out to the PIC, and explained that the the cold holding unit may not have been able to maintain the steak at the top of the unit effectively. I advised the PIC to store less steak in the unit, and the out-of-temperature steak was moved to a walk-in cooler to be brought down to temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the drainage pipe for the ice machine near the fountain drinks, or on the drainage pipe for the prep sink. The air gap for the prep sink had been covered with plastic. I explained to the PIC that these drainage pipes need to have a physical gap in between the pipe and floor drain, and the PIC indicated that they understood.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in back area was turned off during the inspection. Employees were observed washing their hands at prep and warewashing sinks. After I explained to the PIC that the handwashing sink needs to be turned on, the PIC did so, but turned the water off again after I tested it. I stressed that the sink needs to be kept on at all times to be readily acceptable, and the PIC turned the water back on.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A utensil used for preparing avocadoes was resting on top of the magnitized strip used to store utensils. I pointed this out to the PIC, and they moved it to an appropriate storage location during the inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There was a leak in the pipe connecting the sanitizer to the water supply. I pointed this out to the PIC and told them that this leak needs to be repaired. The PIC indicated that they understood.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

2. Jan 9, 2026 Routine · 2 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after handling money and touching the back of their head before working with food. I informed the PIC that employees need to wash their hands after touching money or their body and before working with food, and the PIC indicated that they understood.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Sani Station sanitizer that knives were being stored in was not being used according to EPA registered label use instructions and is at 0 PPM. I informed the PIC that the sanitizer was less than the minimum concentration requirement listed on the manufacturer's label, and the PIC had the solution replaced with a fresh sanitizer solution of sufficient concentration during the inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the back food prep area was not in working order. I informed the PIC that the handwashing sink needs to be repaired, and the PIC indicated that they understood.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     There was tape around the handles of several knives, cardboard on the bottom of the shelf opposite the three-compartment sink, as well as cardboard on the floor near the back door and tape residue on an outside wall of the walk-in cooler. I informed the PIC that the tape, tape residue, and cardboard needs to be removed so that the surfaces of equipment, walls and flooring are smooth and easily cleanable, and the PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks in men's and women's restrooms. I informed the PIC that handwashing signage needs to be present at all handwashing sinks used by employees, and the PIC indicated that they understood.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Oct 23, 2024 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee was seen not washing hands and placing gloves on upon customers order. Corrected her on site and provided education.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     All food items in the serve line cooler are teetering between 41-45. Informed employee to keep lid closed so the food can stay at proper temperature. .

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the back room is not operable, given 10 days to fix issue.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

4. Oct 31, 2023 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically. Facility uses quat for a sanitizer but the dispnesing machine was not dispensing any solution. Had owner fix problem on site.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty. Solution did not register at a proper level for quat. Corrected on site and provided education.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)