SUBWAY → 19.03.2024

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

SUBWAY → 19.03.2024

Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device.

SUBWAY → 19.03.2024

Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

SUBWAY → 19.03.2024

Additional nutritional information statement not posted, or additional nutritional information not provided

SUBWAY → 19.03.2024

Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

SUBWAY → 19.03.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

SUBWAY → 06.02.2023

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

SUBWAY → 06.02.2023

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.