SUBWAY 38902 @ SUPER WALMART

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Inspection history

1. Jun 25, 2026

   ✓
   2 violations

   • 7-102.11 Common Name-Working Containers (Pf) Observation: A water spray bottle was without a label next to the prep table in the back of house. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correction: Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C) Observation: Person with a food safety certificate was not present at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.

2. Oct 28, 2025

   ✓
   4 violations

   • 2-102.12(A) Certified Food Protection Manager (C) Observation: Person with food safety certificat was not present at time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. COS: Education provided.
   • 6-501.111 Controlling Pests (C) Observation: A large presence of flies throughout the facility. Code Citation: The PREMISES shall be maintained free of insects, rodents, and other pests. Continue efforts to eliminate and/or reduce pests using approved pest control methods as per (C) Using methods, if pests are found, such as trapping devices or other means of pest control. COS: Education provided.
   • 7-102.11 Common Name-Working Containers (Pf) Observation: A sanitizer spray bottle was observed at the prep table without a label. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Rotisserie chicken cold holding at 48°F, chicken strip at 43°F, Steak at 45°F, salami at 44°F, pepperoni at 46°F, tuna salad at 43°F, and cooked egg at 44°F in the prep table cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. COS: Rotisserie chicken was voluntarily discarded. All other foods were relocated to the reach-in cooler. Service the refrigerator so it works properly.