Subway #6928

Year by year

Inspections

1. Sep 22, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Fully cooked grilled chicken in undercounter Duke cooler (left cooler) is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Chicken was moved to Duke cooler (right cooler) that was cold holding food 41*F or belowl

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

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Duke cooler (undercounter cooler on the left side) is not sufficient in capacity to hold foods at 46*F.

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

     Code 4-301.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (beard restraint).

     Code 2-402.11

2. Aug 20, 2024 Routine · 1 priority foundation
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Deflector in ice bin is visibly soiled (poosible mold growth)

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

3. Oct 10, 2023 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Duke cooler (right side) is not sufficient in capacity to hold foods at 41*F or colder.

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

     Code 4-301.11

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Back of drop pan in ice bin not contacting TCS food (ice) is improperly cleaned; noted with mildew growth as observed with a mirror.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)