SUBWAY

6 findings recorded on Aug 11, 2026.

1. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &2Employee drink in a reusable cup stored on an in-use prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cup was relocated to a designated area. //

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .03(5)(k)1

   &2Employee drink in a reusable cup stored on an in-use prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cup was relocated to a designated area. //

   Official report · Item 2-2B ↗

   Correction status not recorded

2. Inspector observationItem 2-2E ↗

   Vomiting and diarrheal response procedures

   No written procedure on site for responding to vomit/diarrheal event. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Written procedure provided to facility. //

   Inspector’s full note

   Inspection item: Inspection item 2-2E

   Code .03(6)

   No written procedure on site for responding to vomit/diarrheal event. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Written procedure provided to facility. //

   Official report · Item 2-2E ↗

   Correction status not recorded

3. Inspector observationItem 6-1A ↗

   Cold holding

   Multiple time/temperature foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods holding on prep line for less than 4 hours. Foods were relocated to cool down. //

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Multiple time/temperature foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods holding on prep line for less than 4 hours. Foods were relocated to cool down. //

   Official report · Item 6-1A ↗

   Correction status not recorded

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