Subway Inspection Results

Inspection Results - Posted for one year

Aug. 30, 2017
Routine Inspection

Not in Compliance
Sanitizer test kit available on-site
Sanitizer test strips are required for each chemical sanitizer used at the food premise.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Feb. 13, 2017
Routine Inspection

Not in Compliance
Food is re-heated to appropriate original cooking temperatures within two hours
All cooked hazardous foods must be re-heated to their minimum internal cooking temperature in 2 hours or less.
Not in Compliance
Hot foods are maintained at 60C or higher
All hazardous foods once cooked or reheated to be held at a minimum temperature of 60 degrees C (140 degrees F) or higher.
Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Not in Compliance
Sanitizer test kit available on-site
Sanitizer test strips are required for each chemical sanitizer used at the food premise.
Actions Taken By Inspector
Product Seized & Destroyed
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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