SUBWAY

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front reach-in cooler: turkey (46F - Cold Holding); chicken (48F - Cold Holding); ham (49F - Cold Holding); cheese (45F - Cold Holding); steak (49F - Cold Holding); tuna (46F - Cold Holding); lettuce (47F - Cold Holding); tomatoes (47F - Cold Holding). Manager moved to walk-in cooler. Corrective Action Taken Warning - From follow-up inspection 2025-10-07: In front reach-in cooler: turkey (46F - Cold Holding); chicken (43F - Cold Holding); ham (46F - Cold Holding); cheese (42F - Cold Holding); steak (45F - Cold Holding); tuna (43F - Cold Holding); lettuce (43F - Cold Holding); tomatoes (42F - Cold Holding). Admin Complaint - From follow-up inspection 2025-10-08: In front reach-in cooler: turkey (41F - Cold Holding); chicken (46F - Cold Holding); ham (42F - Cold Holding); cheese (42F - Cold Holding); steak (48F - Cold Holding); tuna (45F - Cold Holding); lettuce (41F - Cold Holding); tomatoes (41F - Cold Holding). Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front reach-in cooler: turkey (46F - Cold Holding); chicken (48F - Cold Holding); ham (49F - Cold Holding); cheese (45F - Cold Holding); steak (49F - Cold Holding); tuna (46F - Cold Holding); lettuce (47F - Cold Holding); tomatoes (47F - Cold Holding). Manager moved to walk-in cooler. Corrective Action Taken Warning - From follow-up inspection 2025-10-07: In front reach-in cooler: turkey (46F - Cold Holding); chicken (43F - Cold Holding); ham (46F - Cold Holding); cheese (42F - Cold Holding); steak (45F - Cold Holding); tuna (43F - Cold Holding); lettuce (43F - Cold Holding); tomatoes (42F - Cold Holding). Admin Complaint

High Priority - Employee washed hands with no soap. Employee rinsed hands with no soap and commenced food preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In front reach-in cooler: egg dated 9-29-25. Operator voluntarily discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front reach-in cooler: turkey (46F - Cold Holding); chicken (48F - Cold Holding); ham (49F - Cold Holding); cheese (45F - Cold Holding); steak (49F - Cold Holding); tuna (46F - Cold Holding); lettuce (47F - Cold Holding); tomatoes (47F - Cold Holding). Manager moved to walk-in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. On front line: meatballs (115F, 187F - Hot Holding). Operator had employee reheat. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Case of bathroom cleaner stored over single-serve lids. Operator removed cleaner. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dining room ice chute soiled with mold-like substances. Cutting boards at front reach-in prep cooler soiled with mold-like substances.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at front reach-in prep cooler grooved.

Basic - Working containers of food removed from original container not identified by common name. No label on bulk container of sugar.