Subway #15927

Year by year

Inspections

1. Jan 13, 2026 Routine · 1 priority foundation, 3 core, 3 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces of equipment are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of equipment are soiled with 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

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors are soiled with food resius and debris.

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

     Code 6-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The fan in the walk in cooler is soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Oct 24, 2024 Routine · 3 priority, 6 priority foundation, 5 core, 6 repeat
   • Serious Priority

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after washing dishes and prior to putting on gloves to prepare a sandwich.

     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

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     PRIORITY: Single-use gloves are not discarded after touching walk in cooler door handle. Employee observed touching walk in cooler door handle and then touching RTE deli meat with same gloves.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: A working bottle of Sani-Station spray sanitizer, used for cleaning and sanitizing the deli slicer, was observed at 0 PPM. Sanitizer was remade, which then measured 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

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Poster provided during the inspection.

     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

     Many cambro lids were observed chipped and cracked.

     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

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Deli slicer is visibly soiled with dried food residues and debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Small white veggie slicer cutting board is excessively scored and is no longer smooth and easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

     The basin of the food prep sink is soiled and is not cleaned at least every 24 hours.

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

     Code 4-501.14 (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the prep coolers are soiled with food residues. Vents in the walk in cooler are soiled with mold.

     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

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Coving near the entrance to the kicthen and near the food prep sink is missing and/or peeling.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors throughout the prep areas are soiled with food residues and debris.

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

     Code 6-501.12

3. Oct 12, 2023 Routine · 2 priority, 1 priority foundation, 10 core, 5 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Meatballs in a warmer are hot held at 125°F. Meatballs were stirred and measured at 141F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: Sani-Station spray sanitizer, used to clean and sanitize the slicer, is not being used according to EPA registered label use instructions and is at 0 PPM. Sanitizer was remade and then measured at 100 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

     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 Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Salt, pepper and oil are stored in unlabeled containers.

     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

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Many cambro lids are cracked and chipped and are not maintained in good repair

     Correction: Replace cracked and chipped cambro lids.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The bottom shelves of the prep tables near the exterior door are rusty and are not smooth and easily cleanable.

     Correction: Repair or replace prep tables.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Veggie slicer cutting board is noted with excessive scoring and is no longer smooth and easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the prep coolers 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 Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use to-go bowls for salads are stored under the paper towel dispenser near the hadwashing sink and are subject to potential contamination. Bowls were relocated during the inspection.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     PLUMBING - APPROVED SYSTEM

     The condensate drain line from the walk in cooler/freezer is not in good repair and is connected to a hose which is draining into a bucket near the cooler exterior.

     Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code. Referral made to the department of safety and professional services for follow up.

     Code 5-202.11 (A)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The kick plate for the walk in cooler is jagged and peeling and is no longer smooth and easily cleanable..

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture near the entrance to the food prep area is missing coving.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap at the side of the back exterior door which could be the source for the entrance of insects or rodents.

     Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors throughout the prep area, walk in cooler and walk in freezer are noted with food residue and debris.

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

     Code 6-501.12