Cousin's Sub

Year by year

Inspections

1. Sep 14, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Spatulas, tongs used with TCS food not cleaned at least every 4 hours or after contamination has occurred

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice Repeat

     FOOD - UNCOVERED

     Bread is stored on counter top was observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in front food service area.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice Repeat

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

2. Aug 14, 2025 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Mac and cheese being cold held is datemarked 8/2, it exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practicetic acid) Repeat

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

3. Jul 28, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for all ready-to-eat TCS foods. Pepperoni melt dated 7/24 it was unclear if this was the expiration date or preparation date.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Mac and cheese being cold held is datemarked 7/24 it exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Bread on the counter top and bread rack were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at handsink in dishwashing area for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice Corrected on site

     PEST - CONTROL DEVICES

     The insect control device- strips are located over clean dishes in the food prep area.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code WFC 6-202.13

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     SANITIZATION - FOOD SURFACES

     Thermometer not being sanitized before use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practicetic acid) Repeat

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. Aug 9, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

5. Jun 12, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Repeat Corrected on site

     SANITIZATION - FOOD SURFACES - Not Corrected

     Themometer not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Repeat

     THERMOMETER - MISSING INDICATING - Not Corrected

     Thermometer in table top cooler is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Not serious Good Retail Practice Repeat

     WAREWASHING - IMPROPER SET-UP - Not Corrected

     Utensil washing sinks are not being properly set-up. The rinse sink contain dirty dishes.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

6. May 22, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Spatulas, spoons used with TCS food not cleaned at least every 4 hours or after soiled.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is holding empty boxes.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     MISCELLANEOUS

     Several mops in mop sink place inside mop sink which does not allow them to dry out

     Correction: After use, mops shall be placed in a position that allows them to air?dry without soiling walls, EQUIPMENT,

     Code WFC - 6-501.26

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Themometer not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Several boxes of food stored on the floor in walk in freezer.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Single use lids improperly stored on the floor in front of 3 compartment sink.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced tomatoes in tabletop cooler being cold held at 45-47 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in table top cooler is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bottle containing blue solution is not labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. The rinse sink contain dirty dishes.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

7. Jan 25, 2023 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Staff thinks that employee is certified, but this employee's certificate is not available.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the front area near the register and grill does not have non-hand operated faucet handles.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PEST - CONTROL DEVICES

     The insect control device (fly strip) is located over the food prep area.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code WFC 6-202.13