Subway 39101

Year by year

Inspections

1. Jun 4, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - LIVING/SLEEPING QUARTERS - Not Corrected

     There is evidence the office in the back prep area is being used for sleeping quarters due to presence of sleeping mats and sheets. Owner states that an employee was allowed to temporarily live in the office and sometimes children of another employee are allowed in the office.

     Correction: Prohibit use of office as sleeping quarters and prohibit children and other unnecessary persons from office.

     Code WFC 6-202.11

2. Jun 1, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment. Previous food protection manager certificate recently expired per owner.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of walk in cooler and walk in freezer door handles are soiled and unclean.

     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 - Not Corrected

     Food contact surface of deli slicer is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     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. Documentation of training not available to review onsite.

     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 Corrected on site

     FOOD - THAWING - Not Corrected

     Frozen pizzas improperly thawed on a pan at room temperature on the back prep counter.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     FOOD PREP SINK - Not Corrected

     Food prep sink described to be used as both a food prep sink for vegetable washing and also as a pre-rinse sink for dish washing. Food prep sink, especially the drain, are soiled with dark debris.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     First compartment of three compartment sink leaking from drain pipe onto the floor when sink drains. Mop sink faucet constantly running, dripping from hose and from faucet even when tightening handles.

     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 - WHEN - Not Corrected

     Employee observed not washing hands before putting on gloves immediately after using cell phone.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     The ceiling tile above the handwashing sink in the back prep area shows evidence of a previous leak. Ceiling tile is water damaged and must be replaced.

     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 - UNNECESSARY ITEMS - Not Corrected

     Old equipment (toaster oven, large oven, cardboard, other items) stored in the back area of the establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Floors in the sandwich prep line and in the back area have black residue, especially built up near the walls and under shelving units.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Multiple cold holding units not maintaining adequate cold temperature. 2 door cooler behind prep line baby spinach 50 F, avocado 51 F, pizzas 52 F, ambient air 53 F. Walk in cooler deli turkey 44 F, deli ham 44 F, cooked chicken 45 F. Sandwich prep line cooler (meats and cheese): teriyaki chicken 43 F, sliced ham 43 F, tuna salad 46 F. Sandwich prep line cooler (veggies and sauce): cut tomatoes (top layer) 46 F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING - Not Corrected

     Thermometer in walk in cooler and in 2 door cooler are missing.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS - Not Corrected

     Quaternary ammonium sanitizer used in spray bottle is not being used according to manufacturer`s use directions. Sanitizer spray bottle measured at >500 ppm quaternary ammonium.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

3. May 29, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Previous food protection manager certificate recently expired per owner.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Food contact surface of deli slicer is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of walk in cooler and walk in freezer door handles are soiled and unclean.

     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)

     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. Documentation of training not available to review onsite.

     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 Corrected on site

     FOOD - THAWING

     Frozen pizzas improperly thawed on a pan at room temperature on the back prep counter.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink described to be used as both a food prep sink for vegetable washing and also as a pre-rinse sink for dish washing. Food prep sink, especially the drain, are soiled with dark debris.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     First compartment of three compartment sink leaking from drain pipe onto the floor when sink drains. Mop sink faucet constantly running, dripping from hose and from faucet even when tightening handles.

     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 - WHEN

     Employee observed not washing hands before putting on gloves immediately after using cell phone.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The ceiling tile above the handwashing sink in the back prep area shows evidence of a previous leak. Ceiling tile is water damaged and must be replaced.

     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

     Floors in the sandwich prep line and in the back area have black residue, especially built up near the walls and under shelving units.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Old equipment (toaster oven, large oven, cardboard, other items) stored in the back area of the establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Multiple cold holding units not maintaining adequate cold temperature. 2 door cooler behind prep line baby spinach 50 F, avocado 51 F, pizzas 52 F, ambient air 53 F. Walk in cooler deli turkey 44 F, deli ham 44 F, cooked chicken 45 F. Sandwich prep line cooler (meats and cheese): teriyaki chicken 43 F, sliced ham 43 F, tuna salad 46 F. Sandwich prep line cooler (veggies and sauce): cut tomatoes (top layer) 46 F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in walk in cooler and in 2 door cooler are missing.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quaternary ammonium sanitizer used in spray bottle is not being used according to manufacturer`s use directions. Sanitizer spray bottle measured at >500 ppm quaternary ammonium.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

4. Mar 10, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     The handle used to guide meat for the slicer was observed to be covered in debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee's food was observed stored in containers on the food prep table in the back area of the facility.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Personal pizzas were observed improperly thawing at ambient temperature. Operator indicated that they set the pizzas out for a "little bit" before placing into a cooler. Pizzas were observed still frozen.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Produce cutting board was observed stained and heavily scored.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Observation: Multiple observations were made during the inspection: - Buildup of debris was observed on coving throughout the facility - The white plastic lining for the lower shelf of the prep table was observed to have a buildup of debris.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Food equipment that is no longer need for food operations and other unnecessary items are being stored in the dry storage area. Storage of these items is preventing employees from cleaning and inspecting area.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - EMPLOYEE AREA

     Employee's personal items such as keys, a plug-in, a controller, and other paraphernalia were observed stored on a shelf directly above a food prep table in the back area.

     Correction: Provide areas for employees to eat and drink that are away from food areas, equipment, linens, single service and single use articles.

     Code WFC 6-403.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Package of peppers stored on the floor of the walk-in cooler.

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

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Multiple observations were made during the inspection: The following temperatures were observed for the sandwich tabletop cooler (meat): sliced deli ham (44F), tuna salad (44F), and 45F (shredded chicken). Cooler's cover was open. The following temperature was observed for the sandwich tabletop cooler (vegetables & dressings): sliced tomatoes (44F). Cooler's cover was observed open.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer was missing or not properly located in two door cooler unit in prep area.

     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

5. Jan 25, 2024 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

     GOOD REPAIR - PLUMBING

     Employee handwashing sink located near the walk-in units is leaking water from the faucet when the handles are in the off position. Employees have to turn handles onto the back ridge of the sink to stop leak.

     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 - WHEN

     Employee observed not washing hands before donning gloves after they were observed handling personal phone.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Fruit flies were observed in the dry storage area and near the mop sink.

     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

     Multiple observations were made during the inspection: - Buildup of debris was observed on coving and floor tiling throughout the facility - Buildup of debris and what appeared to be mold was observed on piping and drains beneath the prep sink and three compartment sink, and in the basin and drain of the mop sink. - Buildup of debris was observed on the box fans located above the walk-in units. - Cardboard, window squeegee, water hose, and other items were located behind the walk-in units and were covered with debris. - The white plastic lining for the lower shelf of the prep table was observed to have a buildup of debris.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Food equipment that is no longer need for food operations and other unnecessary items are being stored in the dry storage area. Storage of these items is preventing employees from cleaning and inspecting area.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • 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

     TOXICS - USE CONDITIONS

     Solution in Sani Station spray bottle (quaternary ammonium) was measured >500ppm.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

6. Oct 10, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is build-up on areas of the floor throughout the facility. There is some spilled syrup in the closet with the bagged soda syrups.

     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

     TOXICS - USE CONDITIONS

     Super San quat sanitizer is not being used according to manufacturer`s use directions. The solution tested >500 ppm.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

7. Jan 16, 2020 Routine Inspection · Reinspection Required

   No violations cited.

8. Apr 17, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

9. Apr 15, 2019 Pre-Inspection · Reinspection Required

   No violations cited.