Subway

Year by year

Inspections

1. Aug 25, 2025 Routine Score 96
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed a leaking faucet in the bathroom that does not shut off completely, and the sanitizing compartment of the 3-comp sink was not draining properly. Informed the MOD to ensure they fix the faucet and sink drainage system and ensure they're properly working as designed.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms

     Observed employees washing dishes in poorly lighted area with the lights above the dishwashing area not working. Informed the MOD to ensure they replace the burned-out lamps and provide sufficient lighting in all work areas.

     Code MN Rule 4626.1470B

   • Serious Priority 1

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

     Establishment did not have an employee illness log on site at the time of this inspection. Provided the manager on duty (MOD) a copy of the City's employee illness log template and emphasized with him the importance of using it to keep records of employees illness history

     Code MN Rule 4626.0040C

2. Feb 22, 2024 Routine Score 96
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed the MOD (on the phone) this issue continues to be unabated, and establishment will receive a citation if they don't employ an MDH certified CFPM as soon as possible.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Several temperature controlled for safety (TCS) foods ( chicken, steak, cheese, etc) in the prep and walk-in coolers had temps above 41*F. Informed the PIC and the MOD (on the phone) to monitor and maintain temps of TCS foods at or below 41*F at all times.

     Code MN Rule 4626.0395A2

3. Jan 24, 2023 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no certified food protection manager and certificate onsite during the inspection. Obtain.

     Code MN Rule 4626.0033A