Subway

5 findings recorded on Jul 22, 2026. 3 marked corrected on site.

1. Violation recordedItem 1-2A ↗

   Person in charge

   Observed that the PIC and staff were unable to answer questions asked during the inspection. There must be a person in charge on the premises of the food service establishment at all times.

   Inspector’s full note

   Inspection item: PIC present, demonstrates knowledge, performs duties

   Code 511-6-1.03(2)

   Observed that the PIC and staff were unable to answer questions asked during the inspection. There must be a person in charge on the premises of the food service establishment at all times. New Violation.

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed sliced tomatoes, chopped cucumbers, shredded lettuce, cheese, and deli meats (including, but not limited to, turkey, meatballs, chicken strips, and ham) cold holding at temperatures above 41F in the walk-in cooler (see temperature log). COS/CA: PIC will have the walk-in cooler serviced and relocated all affected foods to another cooler capable of maintaining 41°F or below until repairs are completed.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed sliced tomatoes, chopped cucumbers, shredded lettuce, cheese, and deli meats (including, but not limited to, turkey, meatballs, chicken strips, and ham) cold holding at temperatures above 41F in the walk-in cooler (see temperature log). COS/CA: PIC will have the walk-in cooler serviced and relocated all affected foods to another cooler capable of maintaining 41°F or below until repairs are completed. Ready-to-eat (RTE) foods prepared prior to today were voluntarily discarded, and all remaining affected foods were relocated to proper cold holding. (f) 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. P Corrected On-Site. New Violation. Correct By: 07/27/2026

   Official report · Item 6-1A ↗

   Marked corrected on site

   Correct by Jul 27, 2026

3. Violation recordedItem 11C ↗

   Thawing methods

   Observed frozen chicken thawing in the meat-prep sink and in standing water, and frozen meatballs thawing on a cart at room temperature. COS/CA: PIC relocated all affected meats to a cooler to thaw under refrigeration and will ensure that frozen foods are thawed using approved methods. c) Thawing.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed frozen chicken thawing in the meat-prep sink and in standing water, and frozen meatballs thawing on a cart at room temperature. COS/CA: PIC relocated all affected meats to a cooler to thaw under refrigeration and will ensure that frozen foods are thawed using approved methods. c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

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