SUBWAY → 05.01.2024

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

SUBWAY → 30.11.2022

Evidence of mice or live mice in establishment's food or non-food areas.

SUBWAY → 30.11.2022

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

SUBWAY → 30.11.2022

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 → 30.11.2022

Hot TCS food item not held at or above 140 °F.

SUBWAY → 27.07.2022

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

SUBWAY → 27.07.2022

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 → 27.07.2022

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.

SUBWAY → 27.07.2022

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures