SUBWAY

The wet cloths used to wipe down surfaces weren't being stored in sanitizing solution between uses, allowing bacteria to spread.

Code F039

The restaurant doesn't have working, accurate thermometers to check that food is being cooked or stored at safe temperatures.

Code F038

The wet cloths used to wipe down surfaces weren't being stored in sanitizing solution between uses, allowing bacteria to spread.

Code F039

Some kitchen equipment or utensils were unapproved, improperly installed, dirty, broken, or insufficient for the restaurant's needs.

Code F035

Some kitchen equipment or utensils were unapproved, improperly installed, dirty, broken, or insufficient for the restaurant's needs.

Code F035

Hot foods weren't being kept hot enough (above 135°F) or cold foods weren't being kept cold enough (below 41°F) to prevent harmful bacteria from growing.

Code F007

Hot foods weren't being kept hot enough (above 135°F) or cold foods weren't being kept cold enough (below 41°F) to prevent harmful bacteria from growing.

Code F007

The restaurant doesn't have working, accurate thermometers to check that food is being cooked or stored at safe temperatures.

Code F038