SUBWAY health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Allow utensils to air dry before stacking.// Wet stacking of metal hotel pans.

Store single service and single-use articles at least 6 inches above the floor.// Single service boxes stored on floor.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.

(A)(2) Maintain TCS food at 41 F or below.// The following TCS items were out of temperature. Chicken at 46F stored in make table. Shredded cheese at 50F stored in make table. COS, voluntarily discarded.

Store single service and single-use articles at least 6 inches above the floor.// Single services boxes on floor.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

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.// Light out in storage area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Allow utensils to air dry before stacking.// Wet stacking of metal hotel pans.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored in mop bucket.