SUBWAY → 19.07.2024

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 → 19.07.2024

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

SUBWAY → 19.07.2024

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

SUBWAY → 19.07.2024

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 → 05.06.2023

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

SUBWAY → 05.06.2023

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 → 26.10.2022

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

SUBWAY → 26.10.2022

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

SUBWAY → 26.10.2022

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.