SUBWAY OF BATH

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Inspection history

1. Feb 11, 2026

   ✕
   4 violations

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Jan 2, 2025

   ✓

3. Jan 8, 2024

   ✓

4. Jan 12, 2023

   ✓

5. Sep 8, 2022

   ✓

6. Feb 14, 2022

   ✕
   1 violation

   • Critical: Food from unapproved source, spoiled, adulterated on premises.

7. Apr 20, 2021

   ✓

8. Jan 26, 2021

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.

9. Mar 9, 2020

   ✓

10. Mar 5, 2020

    ✕
    1 violation

    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

11. Feb 12, 2019

    ✓
    2 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Improper thawing procedures used

12. Jan 17, 2019

    ✕
    3 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

13. Jan 26, 2018

    ✓
    3 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non food contact surfaces of equipment not clean
    • Single service items reused, improperly stored, dispensed, not used when required

14. Jan 11, 2017

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

15. Jul 8, 2016

    ✓

16. May 17, 2016

    ✕
    2 violations

    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions