Subway

Year by year

Inspections

1. Nov 17, 2025 Routine Inspection · No Reinspection Required
   • 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.

     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

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the back- near warewashing sinks of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in [location] is not accessible or conveniently located.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink 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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Walls behind warewashing sink and prep table have some build up. Areas of floor by the front cooler have some build up.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia) is not available or is expired/damaged.

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

     Code WFC 4-302.14

2. Jun 24, 2024 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Ice chute is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • 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.

     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

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the kitchen is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in kitchen.

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

     Code WFC 6-301.14