Subway

Year by year

Inspections

1. Oct 1, 2025 Routine Score 92
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors behind the bread oven, under the prep table, storage racking, prep sink, and by the water heater to be soiled. Observed the floors and walls by the beverage dispenser and CO2 tanks to be soiled. Clean physical facilities and keep clean.

     Code MN Rule 4626.1520A

   • 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 beverages at the customer self-serve pop dispenser to not have posted ingredient lists. Provide ingredient lists for the beverages at the self-service pop dispenser.

     Code MN Rule 4626.0435C

   • Serious Priority 1

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

     Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Keep and use an employee log at the restaurant.

     Code MN Rule 4626.0040C

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed the handle of a scoop to be nestled touching cooked chicken in the service cold line. The handle was removed from the food. Make sure scoops are stored with their handles outside of food.

     Code MN Rule 4626.0275A

   • 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 the service line hot hold to be at 108 degrees F. Person-in-Charge stated that the meatballs were placed in the hot hold unit 20 minutes prior to inspection. Person-in-Charge stated that they noticed the hot holding unit was not turned on when the meatballs were first placed in the unit. Temperature of meatballs were verified at 137 degrees F 40 minutes later. Make sure hot TCS foods are maintained at temperatures of 135 degrees F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed there to be no mechanical thermometer located in the walk-in cooler. Keep a mechanical thermometer in the walk-in cooler to monitor air temperature.

     Code MN Rule 4626.0620A

   • 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 the CFPM certificate to have expired 9/20/2025. Renew certificate.

     Code MN Rule 4626.0033A

2. Apr 4, 2024 Routine Score 92
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed the internal temperature of the service line prep cooler to be at 54 degrees F. Product temperature in this piece of equipment was measured between 50 degrees F and 55 degrees F. No TCS food items were being stored in this cooler at time of inspection. Repair cooler and ensure that it works according to manufacturer specifications.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the following pieces of equipment to be soiled with debris: the interior of the service line prep cooler with solid debris and the exterior of the prep cooler with sticky residue, the racking and floors of the walk-in cooler, and the sides of the bread oven. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     Observed there to be food debris in both of the handwashing sinks. It was discussed with Person-in-Charge that handwashing sinks shall only be used by employees to wash hands. Ensure that handwashing sinks are accessible and only used for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed multiple cases of food to be stored on the floor of the walk-in cooler. Ensure that food items are stored, at a minimum, 6 inches off the floor to help prevent potential contamination.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors by the beverage system/soda lines to be soiled with debris. Clean this area and maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • 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 ingredient labels to be missing from multiple soda nozzles at the beverage station. Other labels were worn and/or torn. Ensure that ingredient labels are provided for all self-dispensing beverages.

     Code MN Rule 4626.0435C

   • Serious Priority 1

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

     Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.

     Code MN Rule 4626.0040C

   • 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

     Person-in-Charge was unable to state any of the required reportable illness. It was discussed with the Person-in-charge that it must be reported to the Health Department if an employee were to be diagnosed with one of the following illnesses: Hepatitis A, Shiga-toxin producing e. Coli, Norovirus, Shigella, or Salmonella. Ensure that all members of staff are trained and knowledgeable of which illnesses require reporting to the Health Department.

     Code MN Rule 4626.0030BCQ

3. Apr 5, 2023 Routine Score 92
   • 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.

     Coffee Cups lined with Polyethylene were observed used for to-go coffees. This is not a compliant Green To Go item. Replace coffee cups with to-go containers that are recyclable, reusable or compostable.

     Code MCO 204.30A

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     There was no vomiting or diarrhea cleanup procedure for responding to these events in the store. Provided copy of procedure with emailed report. Maintain on site to prepare for and respond to a possible vomiting/diarrheal event and for inspectors to verify during inspections.

     Code MN Rule 4626.0123

   • Serious Priority 1 Corrected on site

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

     Cooked eggs used for breakfast items were observed cold holding in the Counter Cooler at 46F. The eggs had been in there all day and were not moved or prepped during that time. Cooler was not holding cold temperatures at the time of inspection. Discussed with person in charge, who opted to discard food and did immediately. There was no other food in the cooler at the time of inspection. Maintain all TCS foods at or below 41F for food safety.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The counter cooler was not holding temperatures of 41F or below at time of inspection. Only eggs were observed stored in the unit. Internal thermometer indicated temperature above 50F. Cooler had been closed most of the day. Discussed with Person In Charge, who discarded unsafe food and put in a call to repair counter cooler. Do not use counter cooler until it has been repaired and is maintaining temperature of 41F or below at all times.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

     Thermometer was not accurate to 2F when used to measure the same area of the same food. Person In Charge could not recall last calibration date. Recalibrate or replace thermometer and maintain calibrated.

     Code MN Rule 4626.0820B