Subway

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.

Clean dishes, equipment, or single-use items like cups and plates were not stored properly to keep them free from contamination.

Tools used for cleaning and maintaining the kitchen weren't stored or maintained correctly.

There is no thermometer available to check food temperatures.

Dishes and kitchen equipment were not being properly air-dried after washing, which can lead to bacterial growth from trapped moisture.

Employee personal items like medicine, cosmetics, or toiletries were stored in an area where they could contaminate food.

Clean dishes, equipment, or single-use items like cups and plates were not stored properly to keep them free from contamination.