Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
02/17/2026 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
subway prep coolers 38
deli stainless cooler ktichen 38
deli walk in freezer in hallway 6
grocery walk in freezer 0
raw meat prep room 50
raw meat walk in cooler 38
egg walk in cooler at back dock door area 40
walk in produce cooler 41
walk in dairy cooler 39
retail raw meat 38,38,39
retail coffin coolers 39,39
deli meat cases at deli 37

Food Temperatures


Description Temperature State Of Food
soups subway warmer 150,152
meatballs subway warmer 138
deli meat subway 38
chicken in warmer 140
vegetables in hot box 138
sausage patty cooling down in zip lock bag 70

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
subway knife statation 0 sani station 85
kitchen/subway 3 bay sinks with drain area 200 sani t 10 88
raw meat dept 3 bay sink with drain area 200 sani t 10 95

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out Subway- Pizza cutter on shelf under prep area dry red organic matter, Bread cutters and bread cutter storage bin under prep area dry organic matter on cutters and bin. Priority Foundation (PF) 1
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined out Subway- when testing sanitizer strength in knife sani-station at sandwich prep area no sanitizer registers on facility test strip or inspector test strip. Changed out water and put more sanitizer with now registering between 50 and 100 ppm. Priority Foundation (PF) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out Bakery- icing tip holders green, blue organic matter need to be clean when storing clean tops. Core (C) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out storage room- storing sleeves of foam white trays on floor. Core (C) 0
51,52 Facilities in 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable out kitchen- Tiles at cooling/heating unit in ceiling dust buildup. Core (C) 0
51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. out Wet mop heads store on floor in hallway off from kitchen area. Core (C) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Subway- Personal belongings stored with food containers on shelf under slicer area. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 5 40 88
Priority (P) 49 0 49 100
Priority Foundation (PF) 39 2 37 94