Subway

Year by year

Inspections

1. Jun 2, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     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 Corrected on site

     FOOD - THAWING

     5 pizza's improperly thawing on counter at room temperature temping 42-46F(air).

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     5 pizzas observed thawing at room temperature. Surface temperature 48-53F after ~2 hours at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - LIGHT INTENSITY

     The light bulb in the walk-in refrigerator provides dim lighting.

     Correction: Provide appropriate lighting intensity in all work and storage areas.

     Code WFC 6-303.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     PIC described deli slicer cleaning as pre-wipe, wipe with soapy water, followed by sanitizing twice, with 60 second contact time and wipe. PIC correctly described wash, rinse, sanitize at 3-compartment sink.

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

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Meatballs that began heating in unit at 9:30-10am were at 149F-186F at 1:15pm. PIC informed that meatballs are usually heated in microwave but since microwave stopped working today, meatballs were heated directly in steam well. Meatballs likely did not reach 165F within the first two hours of reheat as they were not at 165F about 3 hours after heating and temperature dial had not been decreased. PIC did not monitor the meatball reheat with thermometer.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In meat prep cooler, portioned chicken above fill line holding 46-50F. Trays below fill line are 41F. Employee was observed restocking chicken above fill line ~15 minutes prior.

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

     Code WFC 3-501.16

2. Jan 29, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     5 pizzas observed thawing at room temperature. Surface temperature 48-53F after ~2 hours at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - LIGHT INTENSITY

     The light bulb in the walk-in refrigerator provides dim lighting.

     Correction: Provide appropriate lighting intensity in all work and storage areas.

     Code WFC 6-303.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     PIC described deli slicer cleaning as pre-wipe, wipe with soapy water, followed by sanitizing twice, with 60 second contact time and wipe. PIC correctly described wash, rinse, sanitize at 3-compartment sink.

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

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Meatballs that began heating in unit at 9:30-10am were at 149F-186F at 1:15pm. PIC informed that meatballs are usually heated in microwave but since microwave stopped working today, meatballs were heated directly in steam well. Meatballs likely did not reach 165F within the first two hours of reheat as they were not at 165F about 3 hours after heating and temperature dial had not been decreased. PIC did not monitor the meatball reheat with thermometer.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

3. Aug 4, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     3-compartment utensil washing sinks are not being properly set-up. The first compartment is designated for pre-wash, the middle compartment is filled with soapy water, and the last compartment is sanitizer. The PIC described washing and then sanitizing dishes, without rinsing in-between. Dishes are air-dried afterwards.

     Correction: Properly set-up sinks: wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

4. Aug 17, 2022 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Wall behind tomato slicer and ceiling tiles around vents in dining area are unclean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12