Subway #23481

Year by year

Inspections

1. Mar 18, 2026 Routine · 2 priority
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on food prep sink.

     Correction: Provide an air gap on water supply side to protect water supply. Lower the white PVC pipe to create a true air gap

     Code 5-202.13

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     SaniSave packs are stored over to go condiment containers and straws

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

2. Apr 4, 2025 Re-inspection · No items found

   No violations cited.

3. Mar 25, 2025 Routine · 2 priority, 3 priority foundation, 1 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sliced tomatoes/ lettuce in the main veggie prep cooler is cold held at 45 degrees °F.

     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

     FOOD CONTACT SURFACES - CHEMICAL SANITIZATION DEVICE

     The SSDC Peroxide Disinfectant Glass Cleaner RTU is not in complaince with 40 CFR 152.500 is not being operated in accordance with manufacturer's instructions and is not approved for food contact surfaces.

     Correction: Provide equipment that meets all of the requirements under 4-501.114 (F). Provide alternate methods of sanitization until equipment meets code requirments. Develop a written procedure for all employees to follow on how to properly clean and sanitize the deli slicer.

     Code 4-501.114 (F)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • 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

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods. When reheating the meatball and marinara, staff are unable to determine if food has been reheated properly.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

4. Feb 13, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)