Subway

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings3

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Meatball in sauce temperatured at 112F in steamtable.The sauce in same pan was at 140F.Chicken breast in steam table was at 112F(Reminder that food can't be reheated/cooked etc. in steam table).
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Steak/beef holding in refridgerated unit at 48F(I had staff take a temperature of product stacked lower and she achieved better temperatures).Remember all cold phf's need to maintain a temperature of 41F.Chicken also temperatured at 47F(same rusult for lower product).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer in 3bay didn't test at a strength of 200ppm.No instructions posted.Please post and provide proper concentration.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: No paper towels at far handsink.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.