Subway 26051-1

Year by year

Inspections

1. Sep 23, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Mulitple observations: 1. Non-food contact surfaces of walk in cooler door near the handle is soiled with food debris. 2. Non-food contact surfaces of menu supports are soiled with dust. 3. Handles and top of cabinets beneath the customer soda dispenser are sticky with beverage residue.

     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)

     CLEAN - FOOD CONTACT SURFACES

     Beverage nozzles and ice chute in the customer self-service soda machine are visibly soiled with dark slimy debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     No documentation is onsite to show that employees have 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 - EQUIPMENT

     Multiple items observed: 1. Condensate is dripping and freezing in the walk-in freezer. 2. Walk in cooler door is damaged and internal insulation is exposed at the bottom along the floor and at the top of the door near the latch. 3. Shelf holding chemicals near the mop sink is falling apart.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in back kitchen area near the mop sink is not accessible. Mop bucket and mop are obstructing clear path to sink.

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

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

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. In multiple sticky traps throughout the establishment, dead cockroaches were observed dead in the trap. Small fruit flies observed in multiple areas throughout the establishment (near the customer soda dispenser, near the beverage syrup system in kitchen, near the soda cups by the register).

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the chlorine sanitizer in the knife station initially tested at 10 ppm chlorine. Effective range on package states 100-150 ppm chlorine.

     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) Corrected on site

     TEMPERATURE - HOT HOLDING

     One pan of meatballs in marinara sauce being hot held at 106 F in steam table.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Multiple meats/proteins being cold held in the sandwich make cooler above 41 F: steak 44 F, tuna salad 42 F, egg patty 46 F, rotisserie chicken 41 F.

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

     Code WFC 3-501.16

2. Oct 8, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Condensate is dripping and freezing in the walk-in freezer.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

3. Sep 17, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Condensate is dripping and freezing in the walk-in freezer.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Dead cockroaches observed in glue trapped and near bag in a box soda rack.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Near the bag in a box soda rack, there is soda syrup that has sprayed and leaked in that area.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quat in the 3 compartment sink is at <150 ppm. There is an issue with the quat dispenser. The knife station tested <50 ppm chlorine.

     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

4. Jun 12, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED - Not Corrected

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Frozen condensate was observed dripping from overhead area in freezer. Operator is currently using a container to catch condensate and provide protection for stored food items.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

5. Jun 7, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Frozen condensate was observed dripping from overhead area in freezer. Operator is currently using a container to catch condensate and provide protection for stored food items.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Back area handsink had empty package of floor cleaner stored in sink.

     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) Repeat

     TEMPERATURE - COLD HOLDING

     Multiple observations were made during the inspection: - The following temperatures were observed in the sandwich prep cooler (meats & cheeses; left side): 50F (chicken salad), 52F (steak), 44F (roasted chicken), and 45F (tuna salad). - Tomatoes were observed at 44F in the sandwich prep cooler (vegetables and dressings; right side).

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Sink is set up as (left-to-right) rinse, wash, sanitize.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

6. May 23, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

7. May 16, 2023 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     In meat cooler, sliced ham 46F, sliced turkey 44F. Other items such as sliced beef are 40F. Cooler has warm spots.

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

     Code WFC 3-501.16

8. May 10, 2023 Routine Inspection · Reinspection Required
   • Not serious CDC Risk Factor : Other

     01c - POSTING CERTIFICATE

     There is no food manager`s certification posted in the food establishment.

     Correction: Provide & post original food manager certification.

     Code WFC 12-201.11(C)

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen area is not accessible, the mop bucket filled with water is stored in front of the sink. In the basin of the handsink is an empty plastic wrapper that contained floor cleaner.

     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

     TEMPERATURE - HOT HOLDING

     Meat balls in hot holding unit being hot held at 100F. Employee informed item was reheated (commercial reheat) to 155F at 7:55am which was the time marked on the container.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING

     In meat cooler, sliced ham filled above fill line is 49F, below fill line is 40F, cut beef is cold holding at 40F. In back row of unit, portioned chicken, which is covered, is stacked above fill line and holding at 52F above the fill line and 44F below the fill line. Back row is frosted.

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

     Code WFC 3-501.16

9. Aug 10, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

10. Dec 5, 2019 Routine Inspection · Reinspection Required

    No violations cited.

11. Oct 9, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

12. Oct 13, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

13. Sep 26, 2017 Re-Inspection · Reinspection Required

    No violations cited.

14. Sep 13, 2017 Routine Inspection · Reinspection Required

    No violations cited.

15. Nov 7, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

16. Nov 5, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

17. Sep 10, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

18. Sep 17, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

19. Sep 9, 2013 Routine Inspection · Reinspection Required

    No violations cited.

20. Oct 17, 2012 Routine Inspection · No Reinspection Required

    No violations cited.