Subway #146

Year by year

Inspections

1. Sep 14, 2026 Follow Up · 1 priority, 1 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at utility sink. Faucet noted with a 2 foot section of hose to fill mop buckets. There is not a back flow prevention device installed between the faucet and hose connection to prevent backflow.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.Provide and approved back flow prevention device on the faucet. Remove hose section until backflow preventer is installed.

     Code 5-203.14

2. Sep 1, 2026 Routine · 3 priority, 1 priority foundation, 1 core
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Person in charge has not informed or required food employees to report symptoms of foodborne illness. Food employee was unable to describe procedures for reporting symptoms and illness to person in charge. Employee also stated that there had been no formal training when hired and no reporting agreement discussed or signed.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge. Retrain all food staff in employee illness reporting requirements. Recommend using the Employee Health Reporting Agreement form provided with this inspection. Please provide training materials used for training employee illness reporting requirements.

     Code 2-201.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Pizza slicer used with time/temperature controlled for safety food is not cleaned every 4 hours. Discussion with food employee cited the slicer is cleaned once per shift.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at utility sink. Faucet noted with a 2 foot section of hose to fill mop buckets. There is not a back flow prevention device installed between the faucet and hose connection to prevent backflow.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.Provide and approved back flow prevention device on the faucet. Remove hose section until backflow preventer is installed.

     Code 5-203.14

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Front reach in cooler is not sufficient in capacity to hold foods at 41F or less. There was not TCS food in the refrigerator at the time of inspection. This cooler is generally used for storage of TCS foods.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Repair or replace refrigeration unit. Do not use with TCS food until the unit is able to maintain termperatures at or below 41F.

     Code 4-301.11

   • Not serious Core

     PUBLIC RESTROOMS - PROVIDED

     Inadequate public restrooms are provided in food establishment. Currently there is not an available men's rest room and not designation or accomodation has been made.

     Correction: Provide the number of toilets as required in the commercial building code. Referral is made to the department of safety and professional services for follow-up. Men's room should be repaired and available for use by patrons or a temporary accomodation must be made to allow both genders access to restroom.

     Code 8-101.11

3. Aug 28, 2025 Routine · 2 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk in cooler is not maintained in good repair. Water pushes out from under the threshold of the walk in cooler and freezer when stepped on.

     Correction: Repair equipment to good condition or remove from premise. Walk in cooler / freezer must be serivced to determine the source of the water pushing from under the lower edge of the unit. Report the source for this water leak within 14 days of this inspection. Water leak / discharge must be corrected as soon as possible

     Code 4-501.11 (A)

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

4. Nov 5, 2024 Follow Up · 1 priority, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Knives and pizza cutters used with time/temperature controlled for safety food is not cleaned every 4 hours.Discussion with food employee cited that utensils are cleaned once per day or if they are dropped.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Item immediately addressed with PIC to review with all staff.

     Code 4-602.11 (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. PIC stated that she is scheduled to take the course and exam. 11/4/24 Received CPFM certificate from Store manager - condtional status removed

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. License is in conditional status pending a ceritfied food manager on staff.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing bracellet and another wearing a watch 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

5. Sep 19, 2024 Routine · 1 priority, 2 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Knives and pizza cutters used with time/temperature controlled for safety food is not cleaned every 4 hours.Discussion with food employee cited that utensils are cleaned once per day or if they are dropped.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Item immediately addressed with PIC to review with all staff.

     Code 4-602.11 (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. PIC stated that she is scheduled to take the course and exam.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. License is in conditional status pending a ceritfied food manager on staff.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing bracellet and another wearing a watch 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

6. May 31, 2024 Follow Up · 1 priority, 2 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Meat slicer used with time/temperature controlled for safety food is not cleaned every 4 hours. Food manager stated that the slicer is cleaned 1 per day prior to use.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Slicer should be completely broken down, cleaned and sanitized every 4 hours.

     Code 4-602.11 (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The fountain soda unit drain pan noted with a signficant leak - drip tray overflowing water on counter and pooled in cabinet below the unit. Follow-up inspection 5/31/24. Unit has not been repaired.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

7. May 6, 2024 Routine · 1 priority, 2 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Meat slicer used with time/temperature controlled for safety food is not cleaned every 4 hours. Food manager stated that the slicer is cleaned 1 per day prior to use.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Slicer should be completely broken down, cleaned and sanitized every 4 hours.

     Code 4-602.11 (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The fountain soda unit drain pan noted with a signficant leak - drip tray overflowing water on counter and pooled in cabinet below the unit.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)