Subway (Hwy 53)
Last inspected: Apr 9, 2026
61
Score
An inspection of SUBWAY (HWY 53) at 200 Hwy 53 in Calhoun, GA, on April 9, 2026, resulted in a moderate risk score of 61. The inspection noted two critical and two major violations. Specific concerns included the cleaning and sanitizing of food-contact surfaces and maintaining proper cold holding temperatures for food.
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Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine
2 critical violations. 2 major violations. 2 corrected on site.
61
Violations — Apr 9, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed drink dispenser nozzles at drive-thru and dine-in station soiled with dark build-up; not cleaned to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. No COS can be observed, nozzles to be scrubbed and cleaned to sight and touch. Will perform informal follow-up on 4/13.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food trays with food debris, not clean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Employee assigned to clean. Will perform informal follow-up 4-13.
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed tcs food items in prep-top cooler held above 41F, tuna salad=45F-46F, egg patties=43F-45F. Observed milks in reach-in cooler at drive-thru station held above 41F, milks=45F. CA: TCS foods cold held shall be maintained at 41F or below. COS: Milk was discarded due to unknown time parameters of cooler storage. Egg patties moved to reach-in freezer for rapid cooling, per discussion with PIC eggs were within time parameters and temp logs. Tuna salad discarded due to time parameters being past 4 hrs.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed several containers of tuna salad prepped at 10am and inspection performed at 2pm reading 47F at walk-in cooler. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: PIC discarded tuna salad, past 4 hr cooling parameters.
511-6-1.04(6)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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