Subway (#37147)

Year by year

Inspections

1. Dec 22, 2025 Routine · 1 priority
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     It was learned through conversation with the person in charge that fruits and vegetables are being washed in the 3-compartment warewashing sink.

     Correction: During the inspection the inspector provided education to the employees regarding fruits and vegetables only being washed in the food preperation sink. The establishments procedures were changed to follow that guidance during inspection.

     Code 7-201.11 (A)

2. Mar 7, 2025 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Meatballs in sandwich cookline HH unit was hot held at 99°F.

     Correction: Maintain temperature at or above 135°F in meatballs in sandwich cookline HH unit.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

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

     The quarternary ammonium sanitzer solution in the sanitizing basin of the warewashing area is at 0 PPM.

     Correction: Ensure proper sanitization levels are being met. In addition, provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer solution concentration was fixed on site and tested at 400 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Food temperature thermometer batteries were dead.

     Correction: Provide a thermometer that is easily accessible and has fresh batteries.

     Code 4-302.12 (A)