Subway-ashland

Year by year

Inspections

1. Feb 5, 2026 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration for the chlorine used in the spray bottle to clean the sanitizer. The Quat strips are QT-10 and the Super San requires QT-44.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Corrected on site

     PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

     Mens washroom missing hand soap.

     Correction: Employee restocked during inspection.

     Code 8-301.11

   • Not serious Core Repeat Corrected on site

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area. Manager found a copy of the currently license and posted it during the inspection.

     Code ATCP 75.06 (1) (b)

2. Feb 25, 2025 Routine · 1 priority, 3 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after ringing in orders and then going back to make subs.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on table.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Current Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. Mar 22, 2024 Routine · 1 priority, 3 core, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Pepperjack cheese, mozz, american, and provolone cheeses in make table is cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored not in bucket.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at hand handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Dining area has ants due to encrusted accumulations on floor.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests. Thoroughly clean floor daily.

     Code 6-501.111 (D)

4. May 9, 2023 Routine · 1 priority, 3 priority foundation, 2 core, 3 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Front make table is not cold holding all items below 41F. Spinach, ham, chicken, and various other foods ranged from 43 to 53 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Front maketable is not sufficient in capacity to hold foods below 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     All employees not trained to use test kit correctly or completely. Compartment sink and red bucket found to be over 600ppm and an employee had chemical burns from repeated exposure. At shift change a manager stated that everyone knew to add extra water to the sanitizer as it is too concentrated. No signs could be found stating this information. New employee was not told about this they stated.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Train all employees how to use this kit and what the correct concentration is- 200ppm. If signage cannot be made, then get a technician in the adjust the auto mixing solution to be at 200ppm and not 600ppm. Employees are not to be responsible for remembering to correct the auto mixer with no sign or other reminde

     Code 4-501.116

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 45 days. This is an extension of the May 15th deadline given at last inspection.

     Code 12-201.11 (A) (1)

   • Not serious Core

     GARBAGE/REFUSE - FREQUENCY-REMOVAL

     Garbage cans kept outside are overflowing.

     Correction: Provide additional receptacles or have garbage cans emptied on a more frequent schedule.

     Code 5-502.11