SUBWAY 19410

6 findings recorded on Nov 3, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   Observed no PIC (Person in Charge) present at the time of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   Code .03(2)

   Observed no PIC (Person in Charge) present at the time of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Inspector observationItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Observed facility without adequate vomit/diarrhea incident kit and procedures. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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)

   Inspector’s full note

   Inspection item: Inspection item 2-2E

   Code .03(6)

   Observed facility without adequate vomit/diarrhea incident kit and procedures. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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)

   Official report · Item 2-2E ↗

   Correction status not recorded

3. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Employee discarded the food items.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Employee discarded the food items.

   Official report · Item 6-1A ↗

   Correction status not recorded

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