Subway

Year by year

Inspections

1. Feb 25, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE - Not Corrected

     No handwashing signage is provided at employee handwash sinks in the restrooms.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     The back door of the building (down the long hallway) has a significant gap at the bottom that is an entry point for pests.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

2. Feb 24, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks in the restrooms.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The back door of the building (down the long hallway) has a significant gap at the bottom that is an entry point for pests.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the quaternary ammonia in the red sanitizer bucket at the front counter tested at 0 ppm active quat.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In the walk in cooler, product temps at the front of the walk in and on the top shelf are elevated: sliced turkey breast 47-48F (discarded) rotiserrie chicken 46-47F (discarded), prepped/cooked steak 47-48 (discarded). Foods in the middle of walk in cooler and back are 41F or less - meatballs 41F, sliced tomatoes 39-40F. Vegetables at the very back of the cooler are 37-38F. Prep date on discarded products was 02/24 or earlier so items had been in cooler for 24 hours or more.

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

     Code WFC 3-501.16

3. Jan 30, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The floor in the walk in cooler and the wall space right above the mop sink is in disrepair. When repaired, these surfaces should be smooth, durable, cleanable and nonabsorbent.

     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

     There is some food residue on the floor of the walk in freezer and the ceiling of the walk in cooler needs cleaned.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Indicating thermometers missing in sandwich prep coolers and walk in cooler.

     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. Apr 2, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The metal floor of the walk in cooler is worn, has holes in it and needs replaced.

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

     Code WFC 6-501.11