Subway - Holmen Dr

Year by year

Inspections

1. Aug 26, 2026 Routine · 1 priority
   • Serious Priority Corrected on site

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

     The Sani Station Knife Station is not being used according to EPA registered label use instructions and is at 0 PPM. The Sanitizer was remade and 50 PPM then observed.

     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)

2. Dec 8, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the Manitowoc Ice Machine attached to the Guest Area Soda Dispenser.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection and provide an air gap.

     Code 5-402.11

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     A Handwashing sink is not provided in the warewashing area. There is only 1 handwashing sink in the facility and it is on the other side of a wall in the service side of the facility.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Hot water Heater is supported by an unfinished bare wood 2X4 that is not smooth, non-absorbent or easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Using durable washable paint or other smooth, non-absorbent, easily cleanable, and durable material, replace or encase the exposed wood surfaces.

     Code 6-201.11

3. Jan 2, 2025 Routine · 1 priority
   • Serious Priority Corrected on site

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

     The Sani Station sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The sanitizer was replaced and 100ppm was observed during this 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)

4. Feb 6, 2024 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the drivethrough Manitowoc ice machine/soda dispenser.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection and provide an air gap between the Drivethrough Manitowoc ice machine and the sewer system.

     Code 5-402.11

5. Jan 31, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the drivethrough Manitowoc ice machine/soda dispenser.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection and provide an air gap between the Drivethrough Manitowoc ice machine and the sewer system.

     Code 5-402.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The Duke 2 Door Prep Line Cooler is not sufficient in capacity to hold foods at the required 41F or below. Several food items were observed in this cooler at excessive temperatures. According to staff, these items were in the cooler more than 6 hours. This includes; sliced ham - 49F, genoa salami - 51.5F, sliced cucumbers - 48F, sliced olives - 52.5, and sliced green bell peppers - 49.5F. All of these items were discarded during this inspection. The filter was removed and cleaned during this inspection. The cooler temperature gauge indicated a drop from 55F to 51F. This temperature is not sufficient for cold holding of TCS foods and may not be used until it is replaced or repaired. A reinspection and fee will be assessed to verify that the cooling unit is holding temperatures of 41F or below within one week, which is February 7, 2024.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11