Subway

Year by year

Inspections

1. Oct 21, 2025 Routine Score 100
   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Observed the self-service beverage machine to not have a label for ingredients of each beverage offered. Contact supplier to obtain and post by machine.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic take out containers and PE lined cups on site that are not compliant with the Minneapolis Green to Go packaging ordinance. Remove referenced products and replace with recyclable or compostable products.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the self-service beverage machine ice chute to have pink biofilm buildup. Clean ice chute and maintain referenced surface in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed the front under counter reach in cooler under the slicer to not have a thermometer inside the unit. Provide and maintain a thermometer inside cooler.

     Code MN Rule 4626.0620B

2. May 14, 2024 Routine Score 94
   • Not serious Priority 3

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

     Observed no handwashing sign at hand sink near register. Ensure a handwashing sign is posted.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed several containers of food above 41F in the prep line (steak 51F, chicken 47F, and teriyaki chicken 49F). At time of inspection the Person in Charge (PIC) pulled the food to be discarded. Ensure cold Time-Temperature Controlled for safety foods are kept at 41F and below to prevent pathogen growth.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Observed food worker stated the slicer is disassembled, then sprayed with water, then sanitized. Ensure food-contact surfaces are being washed with detergent, rinsed, sanitized and then air-dried. At time of inspection discussed with Person-in-charge proper procedures for washing food-contact equipment.

     Code MN Rule 4626.0875

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Observed self-serve soda machine did not have the label for ingredients of each food offered. Ensure self-serve

     Code MN Rule 4626.0435C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Observed the person in charge was unable to state the symptoms of food borne illness. Ensure employees are trained and the person in charge is able to explain reportable symptoms, illnesses and procedures associated with food borne illness.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic 1 oz containers. Ensure all to-go food containers are reusable, recyclable or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed drink dispenser nozzles with dark buildup. Ensure food-contact equipment is cleaned once a day or whenever contaminated.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed reach-in cooler under slicer did not have a temperature measuring device. Ensure each cold and hot hold unit has a temperature measuring device to measure the air temperature.

     Code MN Rule 4626.0620B

3. Jan 18, 2023 Routine Score 96
   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Quat sanitizer for 3 basin sink set up was measured below 100ppm at time of inspection. Sanitizer did not appear to be moving through the line. By end of inspection manager had come on site and fixed sink dispenser by replacing a part and sink dispensed 150ppm per label instructions. Discussed with manager that staff should be trained to monitor sink using on site test strips and measure each sink before using to sanitize. Maintain sink at 150ppm minimum according to label instructions at all times during operation. Discontinue use of sink and order repair or adjustment if sink is not dispensing at correct concentration range.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     No handwashing signage observed at handwash sink at time of inspection. Provided PDF copy of handwash signage in emailed report. Post handwashing signage notifying employees to wash hands at designated handwash sink and maintain at all times.

     Code MN Rule 4626.1457