Subway

Year by year

Inspections

1. Apr 6, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     WHEN TO WASH

     Employees observed not washing hands when changing gloves. Gloves were observed changed after each order and after handling payments but did not perform hand wash.

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

     Code 2-301.14

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Quat test strips are available for monitoring sanitizer concentration but are expired. QT10 test strips are required for the quat sanitizer used. Are using QT44.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Corrected on site

     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 (hat, hair net, beard restraint, etc.).

     Code 2-402.11

2. Aug 6, 2025 Follow Up · No items found

   No violations cited.

3. Aug 5, 2025 Routine · 2 priority, 4 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Meatballs in the hot hold is hot held at 97°F

     Correction: Maintain time/temperature control for safety food at or above 135F. Heated to a hot hold temperature of 144F.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Teriyaki chicken, Tuna Salad, Sliced Tomato in the prep cooler is cold held at 45F, 44F, 47°F, respectively.

     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

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness. Fact sheet was provided to the operator.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to +/- 2°F. Was reading about 2.5F degrees lower than my calibrated thermometer.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The food prep cooler were at 50F and 51F according to the temperature display. Some of the food items in the food prep cooler were above 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Temperature adjustment is needed to make sure the coolers are running at 41F or lower.

     Code 4-301.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     The Sani Station sanitizer for the knifes was at 0ppm. Water used was cool. Not following the mixing directions on the packet which state to mix in a spray bottle in hot water. Were using cold water and dumping the sanitizer into the sani station container and not mixing. Sanitizer was not dissolving.

     Correction: Follow the proper mixing instructions on label. Mix up sanitizer in a spray bottle with hot water and transfer to the sani station. Measured at 200ppm.

     Code 3-304.14 (B) (1)

4. Dec 10, 2024 Routine · 1 priority
   • Serious Priority

     PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE

     The drain pipe under the sanitizer basin for the 3 compartment sink leaks water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-205.15 (A)

5. Mar 14, 2024 Routine · 3 core
   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a beard restraint.

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

     Code 2-402.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Cutting knifes used in building and cutting sandwiches were observed stored in the sanitizer and used directly from the sanitizer.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     The cover to the sandwich line prep cooler is dusty on top.

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

     Code 4-601.11 (C)

6. Aug 11, 2023 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Meatballs in the hot hold well is hot held at 106°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Meatballs are commercially processed and were in the hot hold well less than 2 hours. Were placed into the microwave and heated to 152F.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Egg patties in the prep cooler is cold held at 50°F.

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

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

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Sanitizer used in the spray bottle when cleaning the slicer was at 0ppm of chlorine. .

     Correction: This sanitizing solution is used daily when cleaning the slicer and and should be mixed up fresh every day when slicing meats as the chlorine escapes the bottle.

     Code 3-304.14 (B) (1)