Subway

Year by year

Inspections

1. Apr 10, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Food prep sink basin and faucet are soiled with built up debris. Catch drain underneath food prep sink is heavily soiled, as is the piping coming out of the bottom of the food prep sink.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Food prep sink faucet and handles are soiled with built up debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report all diagnosis of foodborne illness of Norovirus and situations of exposure to foodborne illness to the person in charge. Establishment is using an outdated illness reporting agreement.

     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 PREP SINK - Not Corrected

     Food prep sink is being used to store dirty dishes.

     Correction: Provide and use a sink solely for the purpose of food preparation. Dirty dishes may only be stored on drainboard of 3 compartment sink by wash basin.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     The cove base underneath food prep sink and food prep table is no longer attached to the wall. Operator states it broke off of wall during a plumbing repair a handful of months ago.

     Correction: Maintain the physical facilities so they are in good repair at all times. Reattach cove base to the wall.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Floors throughout establishment including underneath equipment, underneath shelving units, and in soda bag-in-box area are dirty.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS - Not Corrected

     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

   • Not serious Good Retail Practice Corrected on site

     SANITIZER TEST KIT - Not Corrected

     Multiple test kits that are in-use for the sanitizers for both chlorine and quaternary ammonia are expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Shredded lettuce is at 45F and sliced tomatoes are at 50F in left-hand sandwich line cooler.

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

     Code WFC 3-501.16

2. Mar 31, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Food prep sink basin and faucet are soiled with built up debris. Catch drain underneath food prep sink is heavily soiled, as is the piping coming out of the bottom of the food prep sink.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report all diagnosis of foodborne illness of Norovirus and situations of exposure to foodborne illness to the person in charge. Establishment is using an outdated illness reporting agreement.

     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 PREP SINK

     Food prep sink is being used to store dirty dishes.

     Correction: Provide and use a sink solely for the purpose of food preparation. Dirty dishes may only be stored on drainboard of 3 compartment sink by wash basin.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The cove base underneath food prep sink and food prep table is no longer attached to the wall. Operator states it broke off of wall during a plumbing repair a handful of months ago.

     Correction: Maintain the physical facilities so they are in good repair at all times. Reattach cove base to the wall.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors throughout establishment including underneath equipment, underneath shelving units, and in soda bag-in-box area are dirty.

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

     Code WFC 6-501.12

   • 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

   • Not serious Good Retail Practice Corrected on site

     SANITIZER TEST KIT

     Multiple test kits that are in-use for the sanitizers for both chlorine and quaternary ammonia are expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Shredded lettuce is at 45F and sliced tomatoes are at 50F in left-hand sandwich line cooler.

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

     Code WFC 3-501.16

3. Jan 29, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

4. Dec 18, 2024 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     There are some acoustic style ceiling tiles in back food preparation, warewashing and storage areas.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     In beverage cooler, chocolate milk 49F; air temperature of unit 49-51F.

     Correction: Maintain cold time/temperature controlled foods at or below 41 degrees F.

     Code WFC 3-501.16

5. Dec 11, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Deli slicer is soiled with old food debris at base of blade guard (screw) and on handle.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report 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

     FOOD - CONTAMINATION - Not Corrected

     Food in food preparation sink is subject to potential contamination from warewashing activities, as dirty dish/washing area is immediately next to food preparation sink. Toasting screen is stored on top of microwave adjacent to soap dispenser, resulting in screen getting splashed when employees reach for soap dispenser.

     Correction: Change methods or procedures to protect foods from contamination. Provide shielding between food preparation sink and warewashing 3 basin sink. Relocate toasting screen or soap dispenser.

     Code WFC 3-307.11

   • Not serious Good Retail Practice Repeat

     GOOD REPAIR - PLUMBING - Not Corrected

     Hand sink by utensil washing area has a broken cold water faucet handle; cold water does not turn on.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     There are some acoustic style ceiling tiles in back food preparation, warewashing and storage areas.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     There is missing cove base tile in multiple locations along the wall behind the food preparation sink and by the hand sink in the warewashing area.

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

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     The test kit for the dish area quaternary ammonia sanitizer is damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions. Discard expired and damaged test strips.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     In beverage cooler, milk 49F; air temperature of unit 49-50F.

     Correction: Maintain cold time/temperature controlled foods at or below 41 degrees F.

     Code WFC 3-501.16

6. Dec 10, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Deli slicer is soiled with old food debris at base of blade guard.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Plastic covering on newer 2 door undercounter cooler is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report 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

     FOOD - CONTAMINATION

     Food in food preparation sink is subject to potential contamination from warewashing activities, as dirty dish/washing area is immediately next to food preparation sink. Toasting screen is stored on top of microwave adjacent to soap dispenser, resulting in screen getting splashed when employees reach for soap dispenser.

     Correction: Change methods or procedures to protect foods from contamination. Provide shielding between food preparation sink and warewashing 3 basin sink. Relocate toasting screen or soap dispenser.

     Code WFC 3-307.11

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is used for utensil prewashing activities.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice Repeat

     GOOD REPAIR - PLUMBING

     Drain underneath food preparation sink is clogged, resulting in sewage overflow from drain into pan of stagnant, discolored water with evidence of past overflows onto the floor by staining. Staff also confirmed that this has happened whenever using sink. Hand sink by utensil washing area has a broken cold water faucet handle; cold water does not turn on.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     There are some acoustic style ceiling tiles in back food preparation, warewashing and storage areas.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There is missing cove base tile in multiple locations along the wall behind the food preparation sink and by the hand sink in the warewashing area.

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

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors of establishment have been contaminated by overflows from drain underneath food preparation sink. Floors underneath back prep table are soiled with old food debris.

     Correction: Clean the floors per provided norovirus clean-up instructions.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     Some test kits for the chlorine knife sanitizer are expired. The test kit for the dish area quaternary ammonia sanitizer is damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions. Discard expired and damaged test strips.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Walk-in cooler has sliced tomatoes prepped two days ago at 47F, turkey sliced yesterday at 46F; air temperature of unit is 46F. In front cold well cooler, sliced tomatoes 44F and guacamole 45F. In beverage cooler, milk 49F; air temperature of unit 49-50F.

     Correction: Maintain cold time/temperature controlled foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). Thermometer on hand is broken.

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

7. Apr 14, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Ashley K's certificate expired 1/22/2023.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of 1) the front counter hand sink, 2) the inside of the metal cabinet in the walk-in cooler, and 3) the inside of the cabinet underneath the drink station are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The open site drain at the designated food preparation sink appears clogged. Overflow container observed underneath drain line to catch spillover.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. DO NOT USE THIS SINK FOR PRE-WASHING UTENSILS. THIS SINK IS INTENDED FOR FOOD PREPARATION ONLY.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Cove base and wall in disrepair in food prep area behind front counter hand sink.

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

     Code WFC 6-501.11

8. Nov 23, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Last manager left this location August 23, 2021. Current manager does not have approved CFPM, but does have a Food Handler Certificate posted (exp 6/16/2024).

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Ice chute for drink ice is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is being used for rinsing soiled utensils. Food build-up observed in open site drain.

     Correction: Use designated food preparation sink solely for the purpose of food preparation. If utensils require rinsing prior to washing, install a separate pre-wash sink.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The open site drain at the designated food preparation sink appears clogged. Overflow container observed underneath drain line to catch spillover.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. DO NOT USE THIS SINK FOR PRE-WASHING UTENSILS. THIS SINK IS FOR FOOD PREPARATION ONLY.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     LIGHT SHIELDING

     Lights located in utensil wash area are not shatter resistant. Plastic shield missing.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code WFC 6-202.11

9. Jul 1, 2019 Pre-Inspection · Reinspection Required

   No violations cited.