Subway RLW INC.

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Inspection history

1. Jul 8, 2026

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

2. Mar 6, 2025

   ✕
   4 violations

   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

3. Aug 6, 2024

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Hot, cold running water not provided, pressure inadequate

4. May 31, 2023

   ✓

5. Mar 8, 2023

   ✕
   3 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. May 18, 2022

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean

7. Mar 10, 2021

   ✓

8. Feb 12, 2020

   ✕
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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.

9. Dec 3, 2019

   ✓

10. Mar 26, 2018

    ✓
    2 violations

    • Dressing rooms dirty, not provided, improperly located
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11. Dec 11, 2017

    ✓
    3 violations

    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

12. Nov 15, 2016

    ✕
    6 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Insects, rodents present
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Non food contact surfaces of equipment not clean

13. Apr 11, 2016

    ✓
    1 violation

    • Improperly functioning on-site sewage disposal system, improper

14. Sep 22, 2015

    ✓
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

15. Oct 27, 2014

    ✓

16. Apr 3, 2014

    ✓

17. Apr 19, 2013

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

18. Dec 20, 2012

    ✓

19. May 18, 2012

    ✕
    3 violations

    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Raw foods not properly washing prior to serving
    • Critical: Water/ice: unsafe, unapproved sources, cross connections

20. Oct 12, 2011

    ✓

21. Apr 7, 2010

    ✕
    4 violations

    • Critical: Water/ice: unsafe, unapproved sources, cross connections
    • Single service items reused, improperly stored, dispensed, not used when required
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

22. Mar 31, 2010

    ✓

23. Nov 9, 2009

    ✓

24. Nov 4, 2008

    ✕
    7 violations

    • Pesticide application not supervised by a certified applicator
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

25. Nov 2, 2007

    ✕
    3 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • 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.