Subway

Year by year

Inspections

1. Sep 11, 2025 Routine · 1 priority, 3 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food items in prep cooler under the oven is cold held at 47-53°F for sliced cucumber, sliced onions respectively. Cheese are CH at 46 in the same 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)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Single used paper towels were used to clean food contact surfaces by dipping it in the sanitizer basin in the 4 compartments sink. After cleaning, the wet single used paper towels were rinsed and left wet during storage. No sanitizer buckets were used to store the paper towels.

     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

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on thermometer calibration.

     Correction: The person in charge shall provide food safety training to employees on thermometer calibration.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     There are no date markings on any foods used more than 24 hours throughout the facility.

     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)

2. Mar 28, 2024 Pre-inspection · 2 core
   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of cabinet spaces under the food prep area are soiled with the accumulation of dusts and 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

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap in the door of the back area leading to the garbage 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)