Subway #36289

2292 MAIN ST, Green Bay, WI 54311 · Brown County

54cited violations

9serious tier

5inspections

Establishment

Type: Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by: Brown County Health & Human Services
License / ID: CPFR-975M43
Status: Permitted
Phone: (920) 965-0249
Official record: Brown County Health & Human Services inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	1	13	3
2025	1	3	0
2024	1	11	3
2023	2	27	3

Inspections

Jul 30, 2026 Routine · 3 priority, 4 priority foundation, 5 core
- Serious Priority Corrected on site
  WHEN TO WASH
  
  PRIORITY - Employee observed not washing hands after touching pen to write down information, touching equipment, counter tops and cooler doors prior to grab gloves to prep food.
  
  Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Proper handwashing and glove use education was provided to employee during inspection. Employee also washed their hands after discussion prior to working with food.
  
  Code 2-301.14
- Serious Priority Corrected on site
  SAFE UNADULTERATED AND HONESTLY PRESENTED
  
  PRIORITY - Two containers of spinach cold held in the front sandwich prep cooler were noted very rotten with spinach sitting in the rotten juice from it.
  
  Correction: Employee discarded both containers of the rotten spinach during inspection.
  
  Code 3-101.11
- Serious Priority Corrected on site
  TCS FOOD - COLD HOLDING
  
  PRIORITY - Spinach leaves and tuna salad in front prep coolers are cold held at 47°F and 44°F, respectively.
  
  Correction: Employee discarded spinach and tuna salad during inspection. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.
  
  Code 3-501.16 (A) (2) AND (B)
- Not serious Priority Foundation
  PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING
  
  The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.
  
  Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.
  
  Code 2-103.11 (O)
- Not serious Priority Foundation
  CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS
  
  Food establishment does not have procedures that address responding to vomiting or diarrheal events.
  
  Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.
  
  Code 2-501.11
- Not serious Priority Foundation Corrected on site
  WAREWASHING - CLEANING AGENTS
  
  The 3 compartment sink was noted with an empty container of sanitizer hooked to the sink for washing purposes.
  
  Correction: Employee replaced the container with a full one during inspection.
  
  Code 4-501.17
- Not serious Priority Foundation
  HAND DRYING PROVISION
  
  No single-use toweling or other hand drying device available at employee handwashing sink located at the front service arae for hand drying.
  
  Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.
  
  Code 6-301.12
- Not serious Core
  PERSONAL CLEANLINESS - HAIR RESTRAINTS
  
  Employee noted working in food preparation/cooking area without a hair restraint for his beard.
  
  Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
  
  Code 2-402.11
- Not serious Core
  FOOD CONTACT SURFACES - MICROWAVE CLEANED
  
  Cavity or door seals of microwave are soiled. The interior entire unit of the microwave located at the front service area is heavily soiled with dried sauce and debris.
  
  Correction: Clean and maintain microwave at least every 24 hours.
  
  Code 4-602.12 (B)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
  
  The hot well / steam unit and two aluminium pans, counter tops around that area and equipment are not cleaned on a frequent basis. The areas mentioned are noted very filthy with excessive food debris and stains.
  
  Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
  
  Code 4-602.13
- Not serious Core
  GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK
  
  No waste receptacle provided at handwashing sink located in the kitchen prep area.
  
  Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.
  
  Code 5-501.16 (C)
- Not serious Core
  CLEANING, FREQUENCY AND RESTRICTIONS
  
  The floor near the slushy machines and area underneath the machine and shelves are noted very dirty with excessive dust accumulation, straw, pieces of paper and a sticky pool of dark liquid.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code 6-501.12
- Not serious Core
  CLEANING, FREQUENCY AND RESTRICTIONS
  
  The floor at the warewashing area is very dirty and noted with black stains and sticky.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code 6-501.12
Jul 1, 2025 Routine · 3 core, 1 repeat
- Not serious Core
  PERSONAL CLEANLINESS - JEWELRY
  
  Employee noted wearing bracelets and a watch on their wrists while working with food.
  
  Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.
  
  Code 2-303.11
- Not serious Core
  EQUIPMENT AND UTENSILS - GOOD REPAIR
  
  The walk in cooler condenser is dripping condensation into a bucket and is not maintained in good repair.
  
  Correction: Repair equipment to good condition or remove from premise.
  
  Code 4-501.11 (A)
- Not serious Core Repeat Corrected on site
  DRYING MOPS
  
  REPEAT: A wet mop is stored on the floor. The mop was hung up to dry during the inspection.
  
  Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
  
  Code 6-501.16
Jul 22, 2024 Routine · 3 priority, 3 priority foundation, 4 core, 3 repeat
- Serious Priority Corrected on site
  WHEN TO WASH
  
  PRIORITY: Employee observed not washing hands before donning gloves and after touching the cash register. Education was provided during the inspection.
  
  Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.
  
  Code 2-301.14
- Serious Priority Corrected on site
  TCS FOOD - COLD HOLDING
  
  PRIORITY: Mayo and nacho cheese are cold held at 46-51°F and 45°F respectively. The nacho cheese was stored above the fill line. Foods were moved to colder parts of the cooler.
  
  Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.
  
  Code 3-501.16 (A) (2) AND (B)
- Serious Priority Repeat Corrected on site
  FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS
  
  PRIORITY: The quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the sanitizer bucket. The sanitizer was remade at 150 PPM.
  
  Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
  
  Code 4-501.114 (A) - (E)
- Not serious Priority Foundation Repeat
  CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS
  
  3 YEAR REPEAT: Food establishment does not have procedures that address responding to vomiting or diarrheal events.
  
  Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.
  
  Code 2-501.11
- Not serious Priority Foundation
  RTE/TCS FOOD - PROPER DATE MARKING
  
  Cooked chicken in the walk in cooler is improperly date marked. Chicken is date marked for 8 days (7/20-7/27).
  
  Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.
  
  Code 3-501.17 (A)
- Not serious Priority Foundation
  FOOD CONTACT SURFACES - SOILED
  
  The soda machine ice chute is visibly soiled with pink growth.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code 4-601.11 (A)
- Not serious Core
  FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
  
  Food is not protected from potential contamination. An employee's backpack is stored on top of a box of potato chips in the back storage area.
  
  Correction: Remove sources of potential contamination.
  
  Code 3-307.11
- Not serious Core
  FOOD CONTACT SURFACES - MICROWAVE CLEANED
  
  Cavity of microwave is soiled with food debris.
  
  Correction: Clean and maintain microwave at least every 24 hours.
  
  Code 4-602.12 (B)
- Not serious Core
  CLEANING, FREQUENCY AND RESTRICTIONS
  
  REPEAT: The floor in the walk in cooler is soiled with accumulated debris in the corners and under the shelving.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code 6-501.12
- Not serious Core Repeat
  CLEANING, FREQUENCY AND RESTRICTIONS
  
  The floor in the back area near the warewashing and prep sinks is soiled.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code 6-501.12
- Not serious Core
  DRYING MOPS
  
  Mops stored with the mop heads sitting in the basin of the utility sink.
  
  Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
  
  Code 6-501.16
Oct 23, 2023 Follow Up · 4 priority foundation, 6 core, 10 repeat
- Not serious Priority Foundation Repeat
  CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS
  
  REPEAT: Food establishment does not have procedures that address responding to vomiting or diarrheal events. A clean-up kit with disposable components in not provided.
  
  Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.
  
  Code 2-501.11
- Not serious Priority Foundation Repeat
  EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
  
  Black flexible peel located in the toaster oven is worn and is no longer easily cleanable.
  
  Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
  
  Code 4-202.11 (1) - (4)
- Not serious Priority Foundation Repeat
  FOOD CONTACT SURFACES - SOILED
  
  Meat slicer is visibly soiled underneath the blade and on the rear side.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code 4-601.11 (A)
- Not serious Priority Foundation Repeat
  HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
  
  Hot water temperature at both handwashing sinks are at 77°F.
  
  Correction: Water temperature at a handwashing sink shall be at least 100°F and no more than 110°F.
  
  Code 5-202.12 (A)
- Not serious Core Repeat
  PERSONAL CLEANLINESS - JEWELRY
  
  Employee noted wearing a metal bracelet on the wrist while working with food.
  
  Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.
  
  Code 2-303.11
- Not serious Core Repeat
  LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
  
  Spices and oils on the prep line and red wine vinegar in the rear storage area are stored in unlabeled container.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code 3-302.12
- Not serious Core Repeat
  FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
  
  Icee cups are not protected from potential contamination. Icee cups are stored on a stainless steel surface which is soiled with food debris in a well on the countertop.
  
  Correction: Discard unsafe and contaminated items.
  
  Code 3-307.11
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Stainless steel countertop is soiled and is in direct contact with icee drink lids.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the front display cooler are soiled with accumulated food debris, particularly on the edge of the glass door.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Interior surfaces of the microwave next to the toaster oven are soiled with food debris.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK
  
  No waste receptacle provided at handwashing sink in the warewashing area.
  
  Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.
  
  Code 5-501.16 (C)
- Not serious Core Repeat
  CLEANING, FREQUENCY AND RESTRICTIONS
  
  The floor under the icee machine is visibly soiled with black syrup-like accumulation.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code 6-501.12
Aug 17, 2023 Routine · 3 priority, 4 priority foundation, 6 core, 1 repeat
- Serious Priority
  SAFE UNADULTERATED AND HONESTLY PRESENTED
  
  Spinach in the front cooler was found to be spoiled and mushy.
  
  Correction: Discard unsafe, adulterated or not honestly presented food items.
  
  Code 3-101.11
- Serious Priority
  DATE MARKING - DISPOSITION
  
  Bottles of red wine vinegar on the dry storage rack opposite the slicer has exceeded its date mark of September 2022.
  
  Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.
  
  Code 3-501.18 (A)
- Serious Priority
  FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS
  
  The quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.
  
  Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
  
  Code 4-501.114 (A) - (E)
- Not serious Priority Foundation Repeat
  CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS
  
  REPEAT: Food establishment does not have procedures that address responding to vomiting or diarrheal events. A clean-up kit with disposable components in not provided.
  
  Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.
  
  Code 2-501.11
- Not serious Priority Foundation
  EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
  
  Black flexible peel located in the toaster oven is worn and is no longer easily cleanable.
  
  Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
  
  Code 4-202.11 (1) - (4)
- Not serious Priority Foundation
  FOOD CONTACT SURFACES - SOILED
  
  Meat slicer is visibly soiled underneath the blade and on the rear side.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code 4-601.11 (A)
- Not serious Priority Foundation
  HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
  
  Hot water temperature at both handwashing sinks are at 77°F.
  
  Correction: Water temperature at a handwashing sink shall be at least 100°F and no more than 110°F.
  
  Code 5-202.12 (A)
- Not serious Core
  PERSONAL CLEANLINESS - JEWELRY
  
  Employee noted wearing a metal bracelet on the wrist while working with food.
  
  Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.
  
  Code 2-303.11
- Not serious Core
  LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
  
  Spices and oils on the prep line and red wine vinegar in the rear storage area are stored in unlabeled container.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code 3-302.12
- Not serious Core
  FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
  
  Icee cups are not protected from potential contamination. Icee cups are stored on a stainless steel surface which is soiled with food debris in a well on the countertop.
  
  Correction: Discard unsafe and contaminated items.
  
  Code 3-307.11
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Stainless steel countertop is soiled and is in direct contact with icee drink lids.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the front display cooler are soiled with accumulated food debris, particularly on the edge of the glass door.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Interior surfaces of the microwave next to the toaster oven are soiled with food debris.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK
  
  No waste receptacle provided at handwashing sink in the warewashing area.
  
  Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.
  
  Code 5-501.16 (C)
- Not serious Core
  CLEANING, FREQUENCY AND RESTRICTIONS
  
  The floor under the icee machine is visibly soiled with black syrup-like accumulation.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code 6-501.12

Source: Brown County Health & Human Services. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.