SUBWAY

5 findings recorded on Jun 30, 2026. 1 marked corrected on site.

1. Violation recordedItem 1-2B ↗

   Certified Food Protection Manager

   Observed no CSFM employed with the facility. Discussed with PIC that once the CSFM is hired/certified, the certificate must be posted where it can be easily seen.

   Inspector’s full note

   Inspection item: Certified Food Protection Manager

   Code 511-6-1.03(3)(a)

   Observed no CSFM employed with the facility. Discussed with PIC that once the CSFM is hired/certified, the certificate must be posted where it can be easily seen. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Evidence of an acceptable CSFM certificate must be provided to the health department within 10 days (7/10/2026). New Violation. Correct By: 07/10/2026

   Official report · Item 1-2B ↗

   Correction status not recorded

   Correct by Jul 10, 2026

2. Violation recordedItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   Observed clear plastic lids and vegetable slicer stored as clean on top of the rusted grease trap with visible food particles. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed clear plastic lids and vegetable slicer stored as clean on top of the rusted grease trap with visible food particles. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Unclean items (clear plastic lids, vegetable slicer blades) must be cleaned and properly stored by end of day today. Food contact items cannot be stored on top of the rusted grease trap. New Violation. Correct By: 06/30/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jun 30, 2026

3. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   Observed the front row (closest to customers) of the middle section of the prep-top cooler on the line not holding TCS food at or below 41 degrees. Food found out of temp included salami and roast beef.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed the front row (closest to customers) of the middle section of the prep-top cooler on the line not holding TCS food at or below 41 degrees. Food found out of temp included salami and roast beef. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: TCS foods found out of temp were discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.