Subway

Year by year

Inspections

1. Mar 4, 2026 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling in the back kitchen area has some porous tiles.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. A few of the ceiling tiles have been replaced with approved tiles, however there are some that still are absorbable with holes. PIC states that the remaining porous ceiling tiles will be replaced in 2 weeks.

     Code 6-201.11

2. Mar 2, 2026 Routine · 2 priority, 3 core, 2 repeat
   • Serious Priority Repeat Corrected on site

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

     The quat sanitizer in the warewash sinks is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sink with sanitizer refilled during the inspection.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     There is an attachment on the air gap drain on the prep sink, making an improper air gap.

     Correction: Provide an air gap on water supply side to protect water supply. Removed attachment during inspection.

     Code 5-202.13

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean dishes are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food. Wet dishes were spread out to dry during inspection.

     Code 4-901.11

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The prewash and wash compartments of warewash sinks are not draining water.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Plumber and repair people are on site to address issue, but lid to grease trap is stuck in place. Plumber and others will be back tonight to do repair when restaurant is closed. In the meantime, warewashing can be done at Andy's that is attached to the establishment.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling in the back kitchen area has some porous tiles.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. A few of the ceiling tiles have been replaced with approved tiles, however there are some that still are absorbable with holes. PIC states that the remaining porous ceiling tiles will be replaced in 2 weeks.

     Code 6-201.11

3. Mar 10, 2025 Routine · 2 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Egg patties are cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Egg patties were moved to a different refrigerator during the inspection. Monitor temps and equipment.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

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

     The sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the warewash sink and is at 100 PPM in the sanitizer bucket.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizers were changed out during the inspection and are now at the correct concentrations.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     Papertowel dispenser near the compartment sinks is jammed and not releasing paper towels for drying hands after washing.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Dispenser was fixed during inspection.

     Code 6-301.12

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling in the back of the kitchen is made of acoustic tiles that are not smooth and cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Vinyl ceiling tiles are approved.

     Code 6-201.11

4. Nov 9, 2023 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cold cut meat trio is at 49°F in the sandwich case.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.Meat was discarded during the inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

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

     The quat in the sanitize compartment is 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. Quat was replaced during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     Papertowel dispenser at the handsink for the warewashing area is not working.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Papertowels provided during inspection.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Sandwich cooler is keeping meats at 49 degrees F in one corner of the unit.

     Correction: Repair equipment to good condition to properly keep all potentially hazardous foods under 41 degrees F..

     Code 4-501.11 (A)