Subway

Year by year

Inspections

1. Dec 11, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Dec 9, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     No policy onsite to verify 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. Employee is not familiar with reportable diagnosed illnesses.

     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

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Walk-in cooler has ham at 44F, chicken at 44F, and indicating thermometer in unit is also reading 44F ambient temperature. Right-hand sandwich cooler has foods ranging from 48-60F: deli turkey 50F, ham 48F, roast beef 60F, veggie patty 57F. Left-hand sandwich prep cooler has foods at 48-49F: sliced tomatoes 48F, banana peppers 49F.

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

     Code WFC 3-501.16

3. Jan 9, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Employee states previous certified food manager left around June 2024.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Plastic liner inside doors of 2 door undercounter cooler is not easily cleanable.

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

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     No written policy or other means of verification is available to show that 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 - PLUMBING

     Spray arm at 3 compartment sink leaks from spray head area when used.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Women's toilet room is not provided with a tight fitting, self-closing door. Door closing mechanism is broken.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

4. Apr 3, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing on mop sink faucet. Preventer is attached to the other end of the hose and needs to be switched so it is connected to the faucet.

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor)

     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. No policy available at time of inspection for verification.

     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

     Foods and equipment on shelving unit to the immediate right of back area hand sink are subject to potential contamination from splashover during handwashing.

     Correction: Change methods or procedures to protect foods from contamination. Provide a shield on the right side of the sink or relocate shelving unit.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Food preparation sink faucet leaks when the water is turned on.

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

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in men's restroom for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • 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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the spray bottle is 0 ppm.

     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

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Bag of onions stored on floor underneath drainboard or 3 compartment sink.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11