SUBWAY health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean table under soda fountain and tea urns to remove spills.

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.//Multiple lights out in dry storage. Multiple light shatter shields missing in dry storage.

(A)(2) Maintain TCS food at 41 F or below.//Roast beef at 49F and tuna salad at 52F. Ambient air temperature of cold holding table at 50F. COS PIC voluntarily discarded out of temp items and placed all in temp items on ice.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.