Subway

Year by year

Inspections

1. May 12, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The Food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hand wash sink by the 4-compartment sink is leaking water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     A faucet in the 4-compartment sink is leaking water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Front Handsink on the serving line does not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the men's restroom.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

2. May 7, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hand wash sink by the 4-compartment sink is leaking water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

3. Jun 21, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING - Not Corrected

     Thermometer in under counter cooler across the cash register 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

4. Feb 21, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The hand sinks located in men's and women's restroom also used by employees of this facility are not equipped with a non-hand operated faucet.

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

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Mayo 45 F, Ranch 44 F, Shredded lettuce 42 F BBQ Sauce 47 F in the under counter prep cooler across the cash register being cold held at above 41 degrees F. The ambient air temp of the cooler is at 42 - 45 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 under counter cooler across the cash register 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

5. Jun 13, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 7, 2023 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Hand-wash sink near 4 compartment sink is non functional.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Protection from Contamination

     SANITIZATION - FOOD SURFACES - Not Corrected

     Thermometer not being sanitized.

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

     Code WFC 4-702.11

   • Not serious Time/Temperature Control

     TEMPERATURE - COLD HOLDING - Not Corrected

     Walk in cooler Rotisserie chicken 55F, cut peppers 67F, meat loaf 48F, ambient air temperature 60F, table top cooler; Tuna 56F, slice tomatoes 56F, ambient air 64F, lettuce 57F, guacamole 61F, spinach 55F, mozzarella cheese 56F, Box 2 door cooler: black olives 67F, pepper 64F, pickles 56F, ambient air 59F.

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

     Code WFC 3-501.16

7. Oct 18, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     BACKFLOW PREVENTOR - Not Corrected

     Backflow preventer is missing on faucet above mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Repeat

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice Repeat

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     The door to walk in cooler isn't self closing, must push hard to close.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

8. Sep 15, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing on faucet above mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Repeat

     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

     GOOD REPAIR - EQUIPMENT

     Hand washing sink in dishwashing area doesn't work. It is in disrepair

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Faucet above mop sink is leaking hot water. It is in disrepair.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in dishwashing 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

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in dishwashing area is obstructed via boxes.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in men's restroom.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The door to walk in cooler isn't self closing, must push hard to close.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Thermometer, and cutting knives at deli case sanitized is not sanitized before use.

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

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Banana peppers 51F, slice cucumbers 48F, salad dressing 48F in front box cooler.

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

     Code WFC 3-501.16

9. Jan 9, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

10. Nov 14, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

11. Aug 17, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

12. Aug 5, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

13. Aug 4, 2016 Routine Inspection · Reinspection Required

    No violations cited.

14. Sep 16, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jul 30, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

16. Sep 24, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

17. Sep 18, 2013 Routine Inspection · Reinspection Required

    No violations cited.

18. Sep 27, 2012 Routine Inspection · No Reinspection Required

    No violations cited.