Subway

Year by year

Inspections

1. Aug 12, 2026 Routine · 3 priority, 2 priority foundation, 1 core, 2 repeat
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Person in charge has not informed or required food employees to report symptoms of foodborne illness.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before putting on gloves.

     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 Repeat

     TCS FOOD - COLD HOLDING

     Chicken and turkey in the prep table are cold held at 42-43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Cooler was recently turned on, cooler temp was decreasing, cover was closed. Instructed to wait until cooler is 41 degrees F or less before putting food in cooler.

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

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of shelves, microwave handles and countertops are soiled with food residues.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Sep 5, 2025 Routine · 1 priority, 2 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Tuna salad, chicken, cut tomatoes and roast beef in the prep tables are cold held at 42-44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Make sure prep tables are 41 degrees F or lower before putting food in them.

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

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in walkin cooler measuring ambient air is not accurate to ± 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

3. Jun 4, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the exteriors of the sandwich line equipment (display windows, cookie holders, prep table cover, and steam table top) are soiled with food residues, dirt and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Dec 18, 2024 Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the glass top of the prep table, the prep table's closing mechanisms, walls in the back room, and floors along the walls and under equipment are soiled with grease, food, and dirt.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

5. Aug 30, 2024 Routine · 2 core
   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of prepline shelves and cooler closing mechanisms, walkin cooler floor, and floors along walls and under equipment and grease trap are soiled with dirt and food residues.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     The corner base cove between the chemical storage shelf and prep sink is missing.

     Correction: Provide base coving.

     Code 6-201.13 (A)

6. Sep 1, 2023 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness.

     Code 2-102.11 (C) (2)

   • Not serious Core Repeat

     TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

     Toilet in men's bathroom are soiled.

     Correction: Clean plumbing fixtures as often as necessary to keep them clean.

     Code 6-501.18

   • Not serious Core

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Women's toilet room doors are not kept closed as it is broken.

     Correction: Repair door & keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19