SUBWAY

2 findings recorded on Sep 15, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed a quat sanitizer spray bottle in use to clean the prep table had a concentration reading 0 ppm.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The quat sanitizer solution was remade to reach 200-400 ppm.//

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Observed a quat sanitizer spray bottle in use to clean the prep table had a concentration reading 0 ppm.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The quat sanitizer solution was remade to reach 200-400 ppm.//

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Observed the only hot holding unit in use holding meatballs in marinara sauce not holding a temperature of 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The meatballs were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Observed the only hot holding unit in use holding meatballs in marinara sauce not holding a temperature of 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The meatballs were discarded.//

   Official report · Item 6-1B ↗

   Correction status not recorded

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