Subway #36683

Year by year

Inspections

1. Sep 23, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

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

     PRIORITY: The Sani Station spray sanitizer was observed at 0 PPM chlorine. 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

     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 Core

     DRYING MOPS

     Mop is not hung up to air-dry.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

2. Sep 24, 2024 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Meatballs in a warmer are hot held at 120°F. Temperature of the warmer was increased and water was added. Meatballs then measured at 137F,

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

     Code 3-501.16 (A) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     4 YEAR REPEAT: Metal cart is rusty and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

3. Sep 12, 2023 Follow Up · 1 priority foundation, 7 core, 8 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Obtain training on foodborne illness signs and symptoms.

     Code 2-102.11 (C) (3)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple working squeeze bottles of sauces/oil, spray bottles of water, and shakers of spices 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 Repeat

     WASHING FRUITS AND VEGETABLES

     Green peppers observed being prepared without being washed first.

     Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

     Code 3-302.15 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     3 YEAR REPEAT: Metal food cart is rusty and not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

     Under counter cooler in the sandwich prep area is observed with a broken seal.

     Correction: Equipment components shall be kept intact, tight, and properly adjusted.

     Code 4-501.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board attached to the vegetable slicer, in the food prep area, is scorred and stained.

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

     Code 4-501.12

   • Not serious Core Repeat

     TOILET FACILITIES - RECEPTACLES - COVERED

     3 YEAR REPEAT: Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap in between and at the base of the exterior doors which could be the source for the entrance of insects or rodents.

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

     Code 6-202.15 (A) (1)

4. Jul 27, 2023 Routine · 3 priority, 3 priority foundation, 8 core, 5 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands before putting on gloves to prepare a sandwich. Discussed with PIC importance of handwashing when changing tasks.

     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

     TCS FOOD - COLD HOLDING

     PRIORITY: Avocado spread in the prep cooler is cold held at 49°F. Prep cooler measured at 50F. PIC moved TCS foods to the under counter cooler during the inspection.

     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

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     PRIORITY: The quat sanitizer, in the 3 compartment sink, used in the food establishment is not approved. Sanitizer is not dispensing properly and measured at >500ppm. During the inspection, PIC diluted sanitizer to 200ppm.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Obtain training on foodborne illness signs and symptoms.

     Code 2-102.11 (C) (3)

   • 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

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink 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

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple working squeeze bottles of sauces/oil, spray bottles of water, and shakers of spices 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

     WASHING FRUITS AND VEGETABLES

     Green peppers observed being prepared without being washed first.

     Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

     Code 3-302.15 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop for diced chicken was improperly stored with the handle touching the food.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     3 YEAR REPEAT: Metal food cart is rusty and not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

     Under counter cooler in the sandwich prep area is observed with a broken seal.

     Correction: Equipment components shall be kept intact, tight, and properly adjusted.

     Code 4-501.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board attached to the vegetable slicer, in the food prep area, is scorred and stained.

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

     Code 4-501.12

   • Not serious Core Repeat

     TOILET FACILITIES - RECEPTACLES - COVERED

     3 YEAR REPEAT: Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap in between and at the base of the exterior doors which could be the source for the entrance of insects or rodents.

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

     Code 6-202.15 (A) (1)