Subway

Year by year

Inspections

1. Jan 8, 2026 Routine Score 96
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no illness log available. Ensure one is used to track food employee symptoms as it pertains to food borne illness. Emailed log with report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed splash guard was removed from front hand sink with slicer sitting next to it. Ensure equipment is protected from contamination. Discussed installing the splash guard on the hand washing sink.

     Code MN Rule 4626.0955A

2. Jul 9, 2024 Routine Score 92
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed employee restroom sink was tested at 70F. Ensure each handwashing sink has a temperature of at least 90F.

     Code MCO 188.380

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap at back hand sink, only hand sanitizer. Ensure hand soap is available at each hand washing sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Observed single-use cups stored under handwashing sink at front of facility. Ensure single-use items are stored in a protected area, free from potential contamination.

     Code MN Rule 4626.0960A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed handwashing sink in back prep area had tomato slicer inside. Ensure handwashing sinks are used exclusively for hand washing purposes. At time of inspection person in charge moved the slicer to the three compartment to be washed.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no employee illness log available. Ensure employee illness and absences are logged as they pertain to foodborne illness and pathogens. Emailed illness log with reports

     Code MN Rule 4626.0040C

3. Jan 10, 2023 Routine Score 96
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Provide a hand wash sign at hand sink in back prep area.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no hot water being dispensed at restroom hand wash sink after turning valve to both red and blue indicators and letting water run for several minutes. Provide hot water between 110-130*F. Note: water was only 50*F.

     Code MCO 188.380

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed meatballs in steam table holding between 88 - 130*F. Maintain all hot foods at 135*F or greater. Manager removed meatballs from steamtable and reheated to correct temp.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     In bathroom observed plumbing extending from the wall under handsink, that was not properly sealed around the pipe chase. Seal gap around pipe extending from the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Remove cardboard liners from bottom shelf under prep table in back room - the cardboard liners are not non-absorbent and washable.

     Code MN Rule 4626.0450BCDE