At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Feb 10, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Subway #30355's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 10, 2021Routine inspectionGreen placard
This one: Green placard, inspected Feb 10, 2021.
No violations listed in the data.
EarlierJun 12, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed metal bowl with six sealed packages of turkey at 61 - 63 degrees f. A small amount of water at bottom of the bowl. Turkey observed in walk-in refrigerator. Ham in metal insert pan measured 45 degrees F in walk-in refrigerator. Pepper jack cheese in walk-in refrigerator measured 51 - 52 degrees F. Thermometer in walk=in reading 52 degrees F. Maketable refrigerator: potentially hazardous foods measured 48 -67 degrees F. Only one potentially hazardous food measured 48 degrees f; all others measured 50 degrees F and above. All potentially hazardous foods 50 degrees F and above were voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Observed metal bowl with six sealed packages of turkey at 61 - 63 degrees f. A small amount of water at bottom of the bowl. Turkey observed in walk-in refrigerator. Ham in metal insert pan measured 45 degrees F in walk-in refrigerator. Pepper jack cheese in walk-in refrigerator measured 51 - 52 degrees F. Thermometer in walk=in reading 52 degrees F. Maketable refrigerator: potentially hazardous foods measured 48 -67 degrees F. Only one potentially hazardous food measured 48 degrees f; all others measured 50 degrees F and above. All potentially hazardous foods 50 degrees F and above were voluntarily discarded - see VCD sheet.
Corrected during the inspection
Meatballs reheated in microwave to 134 -136 degrees F. Reheat to 165 degrees F.
The department's words
CHSC 114016 Meatballs reheated in microwave to 134 -136 degrees F. Reheat to 165 degrees F.
Corrected during the inspection
EarlierJun 11, 2020Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed metal bowl with six sealed packages of turkey at 61 - 63 degrees f. A small amount of water at bottom of the bowl. Turkey observed in walk-in refrigerator. Ham in metal insert pan measured 45 degrees F in walk-in refrigerator. Pepper jack cheese in walk-in refrigerator measured 51 - 52 degrees F. Thermometer in walk=in reading 52 degrees F. Maketable refrigerator: potentially hazardous foods measured 48 -67 degrees F. Only one potentially hazardous food measured 48 degrees f; all others measured 50 degrees F and above. All potentially hazardous foods 50 degrees F and above were voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Observed metal bowl with six sealed packages of turkey at 61 - 63 degrees f. A small amount of water at bottom of the bowl. Turkey observed in walk-in refrigerator. Ham in metal insert pan measured 45 degrees F in walk-in refrigerator. Pepper jack cheese in walk-in refrigerator measured 51 - 52 degrees F. Thermometer in walk=in reading 52 degrees F. Maketable refrigerator: potentially hazardous foods measured 48 -67 degrees F. Only one potentially hazardous food measured 48 degrees f; all others measured 50 degrees F and above. All potentially hazardous foods 50 degrees F and above were voluntarily discarded - see VCD sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meatballs reheated in microwave to 134 -136 degrees F. Reheat to 165 degrees F.
The department's words
CHSC 114016 Meatballs reheated in microwave to 134 -136 degrees F. Reheat to 165 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 3, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114193
The department's words
Code CHSC 114193
EarlierOct 2, 2019Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sliced tomatoes in walk-in refrigerator that were cut yesterday measured 45 degrees F. Thermometer on outside of walk-in : 66 degrees F. Prepackaged roast beef in walk-in 45 degrees F, cooked chicken labeled 9/28 measured 50 degrees F in walk-in, and turkey is 49 degrees (prepped 9/27), roast beef: 49 degrees F. .Provolone cheese: (43 degrees F) in maketable refrigerator was prepped 9/28. Two door refrigerator: egg patties: 51 degrees F, veggie patty (52 degrees F). Air temperature of two door refrigerator with thermocouple is 58 degrees F. 10/1/19 follow-up inspection: 3:30 p.m. - 4;32: 2 door refrigerator hasn't been repaired, Walk-in refrigerator: turkey: 52-54 degrees F, provolone prepped on Monday : 48 degrees F, tuna: 51 degrees F, cold cut combo:54 degrees F, roasted prepackaged roast beef (45 degrees F.) All potentially hazardous foods 50 degrees F or above were voluntarily discarded -see VCD sheets. Refrigerator repair person left ~ 5 minutes before follow-up inspection. A second reinspection will be conducted on/after 10/2/19 to ensure walk0in refrigerator and two door have been repaired and holding potentially hazardous foods at or below 41 degrees F. Monitor internal temperatures of all potentially hazardous foods and take appropriate action for potentially hazardous foods above 41 degrees F. This is a ajor violation. Thermometer inside walk-in: 58 degrees F. Exterior thermometer: 60 degrees F. 10/2/19: Walk-in refrigerator rechecked to see if it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Thermometer inside unit has reading of 68 degrees F, Temperature of potentially hazardous foods ranged from 49 -60 degrees F. Only 1 p.h.f found at 49 degrees F. All potentially hazardous foods 50 degrees F and above were voluntarily discarded - see VCD sheet. Person in charge (manager) contacted .repair company during the inspection. Refrigerator technician is coming back today to work on walk-in unit. Two door unit has not been repaired; unit is turned off. No food in unit. Unit impounded. Potentially hazardous food that was stored in the walk-in refrigerator were placed in the maketable refrigerator this morning. Potentially hazardous foods in maketable ranged from 46 - 68 degrees F. Potentially hazardous foods in maketable refrigerator were voluntarily discarded.
The department's words
CHSC 113996 Sliced tomatoes in walk-in refrigerator that were cut yesterday measured 45 degrees F. Thermometer on outside of walk-in : 66 degrees F. Prepackaged roast beef in walk-in 45 degrees F, cooked chicken labeled 9/28 measured 50 degrees F in walk-in, and turkey is 49 degrees (prepped 9/27), roast beef: 49 degrees F. .Provolone cheese: (43 degrees F) in maketable refrigerator was prepped 9/28. Two door refrigerator: egg patties: 51 degrees F, veggie patty (52 degrees F). Air temperature of two door refrigerator with thermocouple is 58 degrees F. 10/1/19 follow-up inspection: 3:30 p.m. - 4;32: 2 door refrigerator hasn't been repaired, Walk-in refrigerator: turkey: 52-54 degrees F, provolone prepped on Monday : 48 degrees F, tuna: 51 degrees F, cold cut combo:54 degrees F, roasted prepackaged roast beef (45 degrees F.) All potentially hazardous foods 50 degrees F or above were voluntarily discarded -see VCD sheets. Refrigerator repair person left ~ 5 minutes before follow-up inspection. A second reinspection will be conducted on/after 10/2/19 to ensure walk0in refrigerator and two door have been repaired and holding potentially hazardous foods at or below 41 degrees F. Monitor internal temperatures of all potentially hazardous foods and take appropriate action for potentially hazardous foods above 41 degrees F. This is a ajor violation. Thermometer inside walk-in: 58 degrees F. Exterior thermometer: 60 degrees F. 10/2/19: Walk-in refrigerator rechecked to see if it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Thermometer inside unit has reading of 68 degrees F, Temperature of potentially hazardous foods ranged from 49 -60 degrees F. Only 1 p.h.f found at 49 degrees F. All potentially hazardous foods 50 degrees F and above were voluntarily discarded - see VCD sheet. Person in charge (manager) contacted .repair company during the inspection. Refrigerator technician is coming back today to work on walk-in unit. Two door unit has not been repaired; unit is turned off. No food in unit. Unit impounded. Potentially hazardous food that was stored in the walk-in refrigerator were placed in the maketable refrigerator this morning. Potentially hazardous foods in maketable ranged from 46 - 68 degrees F. Potentially hazardous foods in maketable refrigerator were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Code CHSC 114193
The department's words
Code CHSC 114193
EarlierOct 1, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 1, 2019Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sliced tomatoes in walk-in refrigerator that were cut yesterday measured 45 degrees F. Thermometer on outside of walk-in : 66 degrees F. Prepackaged roast beef in walk-in 45 degrees F, cooked chicken labeled 9/28 measured 50 degrees F in walk-in, and turkey is 49 degrees (prepped 9/27), roast beef: 49 degrees F. .Provolone cheese: (43 degrees F) in maketable refrigerator was prepped 9/28. Two door refrigerator: egg patties: 51 degrees F, veggie patty (52 degrees F). Air temperature of two door refrigerator with thermocouple is 58 degrees F.
The department's words
CHSC 113996 Sliced tomatoes in walk-in refrigerator that were cut yesterday measured 45 degrees F. Thermometer on outside of walk-in : 66 degrees F. Prepackaged roast beef in walk-in 45 degrees F, cooked chicken labeled 9/28 measured 50 degrees F in walk-in, and turkey is 49 degrees (prepped 9/27), roast beef: 49 degrees F. .Provolone cheese: (43 degrees F) in maketable refrigerator was prepped 9/28. Two door refrigerator: egg patties: 51 degrees F, veggie patty (52 degrees F). Air temperature of two door refrigerator with thermocouple is 58 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Code CHSC 114193
The department's words
Code CHSC 114193
EarlierOct 1, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 1, 2019Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sliced tomatoes in walk-in refrigerator that were cut yesterday measured 45 degrees F. Thermometer on outside of walk-in : 66 degrees F. Prepackaged roast beef in walk-in 45 degrees F, cooked chicken labeled 9/28 measured 50 degrees F in walk-in, and turkey is 49 degrees (prepped 9/27), roast beef: 49 degrees F. .Provolone cheese: (43 degrees F) in maketable refrigerator was prepped 9/28. Two door refrigerator: egg patties: 51 degrees F, veggie patty (52 degrees F). Air temperature of two door refrigerator with thermocouple is 58 degrees F. 10/1/19 follow-up inspection: 3:30 p.m. - 4;32: 2 door refrigerator hasn't been repaired, Walk-in refrigerator: turkey: 52-54 degrees F, provolone prepped on Monday : 48 degrees F, tuna: 51 degrees F, cold cut combo:54 degrees F, roasted prepackaged roast beef (45 degrees F.) All potentially hazardous foods 50 degrees F or above were voluntarily discarded -see VCD sheets. Refrigerator repair person left ~ 5 minutes before follow-up inspection. A second reinspection will be conducted on/after 10/2/19 to ensure walk0in refrigerator and two door have been repaired and holding potentially hazardous foods at or below 41 degrees F. Monitor internal temperatures of all potentially hazardous foods and take appropriate action for potentially hazardous foods above 41 degrees F. This is a ajor violation. Thermometer inside walk-in: 58 degrees F. Exterior thermometer: 60 degrees F.
The department's words
CHSC 113996 Sliced tomatoes in walk-in refrigerator that were cut yesterday measured 45 degrees F. Thermometer on outside of walk-in : 66 degrees F. Prepackaged roast beef in walk-in 45 degrees F, cooked chicken labeled 9/28 measured 50 degrees F in walk-in, and turkey is 49 degrees (prepped 9/27), roast beef: 49 degrees F. .Provolone cheese: (43 degrees F) in maketable refrigerator was prepped 9/28. Two door refrigerator: egg patties: 51 degrees F, veggie patty (52 degrees F). Air temperature of two door refrigerator with thermocouple is 58 degrees F. 10/1/19 follow-up inspection: 3:30 p.m. - 4;32: 2 door refrigerator hasn't been repaired, Walk-in refrigerator: turkey: 52-54 degrees F, provolone prepped on Monday : 48 degrees F, tuna: 51 degrees F, cold cut combo:54 degrees F, roasted prepackaged roast beef (45 degrees F.) All potentially hazardous foods 50 degrees F or above were voluntarily discarded -see VCD sheets. Refrigerator repair person left ~ 5 minutes before follow-up inspection. A second reinspection will be conducted on/after 10/2/19 to ensure walk0in refrigerator and two door have been repaired and holding potentially hazardous foods at or below 41 degrees F. Monitor internal temperatures of all potentially hazardous foods and take appropriate action for potentially hazardous foods above 41 degrees F. This is a ajor violation. Thermometer inside walk-in: 58 degrees F. Exterior thermometer: 60 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Code CHSC 114193
The department's words
Code CHSC 114193
EarlierDec 3, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide copy of valid certified food manager card by 12/8/2018.
The department's words
CHSC 113947.1 Provide copy of valid certified food manager card by 12/8/2018.
EarlierDec 7, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No sanitizer in wiping cloth container at behind-the counter area. Corrected during inspection.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container at behind-the counter area. Corrected during inspection.
EarlierAug 15, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dispenser is not yet repaired. Employees are measuring out sanitizer manually based on the dilution factor calculated on previous inspection. A follow-up inspection will be conducted cost recovery fees of $195.00/ hr will be assessed.
The department's words
CHSC 114185.1 Dispenser is not yet repaired. Employees are measuring out sanitizer manually based on the dilution factor calculated on previous inspection. A follow-up inspection will be conducted cost recovery fees of $195.00/ hr will be assessed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 7, 2017Follow-up inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sanitizer dispenser still not repaired. Sanitizer greater than 400 ppm in 3 comp sink. 4th repeat violation. Determined gallons in compartment of 3 comp sink to determine the dilution factor for facility. Use this dilution factor and manually add sanitizer solution until dispenser is repaired. 4 to 4 1/2 oz of sanitizer for full sink compartment. Notified district manager via phone repeated violation and lack of compliance.
The department's words
CHSC 114185.1 Sanitizer dispenser still not repaired. Sanitizer greater than 400 ppm in 3 comp sink. 4th repeat violation. Determined gallons in compartment of 3 comp sink to determine the dilution factor for facility. Use this dilution factor and manually add sanitizer solution until dispenser is repaired. 4 to 4 1/2 oz of sanitizer for full sink compartment. Notified district manager via phone repeated violation and lack of compliance.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 14, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sanitizer still dispensing at greater than 400 ppm quat. Sanitizer in sanitize compartment sink greater than 400ppm quat. Discussed again with employees the need to manually measure out sanitizer for 3 comp sink and sanitizer buckets. Using sanitizer too strong can leave chemical residue on food contact surfaces potentially causing illness. Repair immediately.
The department's words
CHSC 114185.1 Sanitizer still dispensing at greater than 400 ppm quat. Sanitizer in sanitize compartment sink greater than 400ppm quat. Discussed again with employees the need to manually measure out sanitizer for 3 comp sink and sanitizer buckets. Using sanitizer too strong can leave chemical residue on food contact surfaces potentially causing illness. Repair immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 23, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer in 3 comp today greater than 400ppm quat. Compliance issued to repair dispenser by 06-02-2017.A case is being opened and cost recovery fees will be assessed. Demonstrated to employee how to check sanitizer level. Sanitizer in 3 comp diluted to 200 ppm.
The department's words
CHSC 114185.1 Sanitizer in 3 comp today greater than 400ppm quat. Compliance issued to repair dispenser by 06-02-2017.A case is being opened and cost recovery fees will be assessed. Demonstrated to employee how to check sanitizer level. Sanitizer in 3 comp diluted to 200 ppm.
Corrected during the inspection
EarlierMay 5, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer in 3 compartment sink sanitize compartment. Hose detached from sanitizer dispenser. Dishes in sanitize compartment being sanitized. Food contact surfaces must be sanitized in 220ppm quat. Have dispenser repaired. Manually measure out quat sanitizer per instructions to use for sanitizing until dispenser repaired. Re-sanitize dishes being done.
The department's words
CHSC 114099.6 No sanitizer in 3 compartment sink sanitize compartment. Hose detached from sanitizer dispenser. Dishes in sanitize compartment being sanitized. Food contact surfaces must be sanitized in 220ppm quat. Have dispenser repaired. Manually measure out quat sanitizer per instructions to use for sanitizing until dispenser repaired. Re-sanitize dishes being done.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed the following cold holding violations: Roast beef 47F, ham 45F, cut tomatoes 47F, shredded beef 46F. Ensure potentially hazardous foods are cold held at 41F or below. Store does not have air conditioning. Ensure not to over stock drop pans in sandwich make line to keep all foods 41F or below. Use lids to cover cold holding foods on hot days.
The department's words
CHSC 113996 Observed the following cold holding violations: Roast beef 47F, ham 45F, cut tomatoes 47F, shredded beef 46F. Ensure potentially hazardous foods are cold held at 41F or below. Store does not have air conditioning. Ensure not to over stock drop pans in sandwich make line to keep all foods 41F or below. Use lids to cover cold holding foods on hot days.
1. Observed boxes of tomatoes stored on floor. Ensure all food is stored at least 6 in off floor to prevent potential contamination. Relocate tomato storage. 2. Personal food stored on prep table. Store personal food separated from food/food contact surfaces.
The department's words
CHSC 113984 1. Observed boxes of tomatoes stored on floor. Ensure all food is stored at least 6 in off floor to prevent potential contamination. Relocate tomato storage. 2. Personal food stored on prep table. Store personal food separated from food/food contact surfaces.
Spray bottle not labeled. Ensure to label all spray bottles with content. Spray bottle labeled.
The department's words
CHSC 114254 Spray bottle not labeled. Ensure to label all spray bottles with content. Spray bottle labeled.
Few flies observed in facility. Front doors open. Leave front doors closed to prevent the entrance of pests.
The department's words
CHSC 114259 Few flies observed in facility. Front doors open. Leave front doors closed to prevent the entrance of pests.
EarlierAug 23, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Permit posted expired 8/6/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 8/6/16. Post valid permit in conspicuous area.
Corrected during the inspection
Roast beef that measured 45.9 - 51 degrees Fahrenheit was voluntarily discarded. Turkey: 44.8 degrees F, Swiss cheese: 48.7 degrees F, chopped steak: 45 degrees F. 8/19/16: Roast beef measured 50 degrees Fahrenheit. Roast beef voluntarily discarded. Sliced cheese: 46 degrees F. 8/23/16: pepper jack cheese: 43.5 degrees F. Roast beef: 40 degrees F is in compliance.
The department's words
CHSC 113996 Roast beef that measured 45.9 - 51 degrees Fahrenheit was voluntarily discarded. Turkey: 44.8 degrees F, Swiss cheese: 48.7 degrees F, chopped steak: 45 degrees F. 8/19/16: Roast beef measured 50 degrees Fahrenheit. Roast beef voluntarily discarded. Sliced cheese: 46 degrees F. 8/23/16: pepper jack cheese: 43.5 degrees F. Roast beef: 40 degrees F is in compliance.
Relocate condiments that are stored in cabinet under hand wash sink.
The department's words
CHSC 114049 Relocate condiments that are stored in cabinet under hand wash sink.
Corrected during the inspection
Clean soda nozzles to remove black material.
The department's words
CHSC 114115 Clean soda nozzles to remove black material.
Replace missing base cove tile to right of walk-in refrigerator within six months.
The department's words
CHSC 114268 Replace missing base cove tile to right of walk-in refrigerator within six months.
Show 3 more
Pick up trash from ground.
The department's words
CHSC 114245.1 Pick up trash from ground.
Corrected during the inspection
Floor drain cover is not attached and floor drain has an accumulation of dirt. These are both repeat violations from last inspection. Correct both prior to follow-up inspection.
The department's words
CHSC 114190 Floor drain cover is not attached and floor drain has an accumulation of dirt. These are both repeat violations from last inspection. Correct both prior to follow-up inspection.
Hose for soda dispenser is below rim of floor sink under food prep sink. Correct prior to follow-up inspection.
The department's words
CHSC 114193.1 Hose for soda dispenser is below rim of floor sink under food prep sink. Correct prior to follow-up inspection.
EarlierAug 19, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Corrected during the inspection
No hand wash sign by hand wash sink. Three hand wash signs provided.
The department's words
CHSC 113953.5 No hand wash sign by hand wash sink. Three hand wash signs provided.
Corrected during the inspection
Permit posted expired 8/6/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 8/6/16. Post valid permit in conspicuous area.
Roast beef that measured 45.9 - 51 degrees Fahrenheit was voluntarily discarded. Turkey: 44.8 degrees F, Swiss cheese: 48.7 degrees F, chopped steak: 45 degrees F. 8/19/16: Roast beef measured 50 degrees Fahrenheit. Roast beef voluntarily discarded. Sliced cheese: 46 degrees F.
The department's words
CHSC 113996 Roast beef that measured 45.9 - 51 degrees Fahrenheit was voluntarily discarded. Turkey: 44.8 degrees F, Swiss cheese: 48.7 degrees F, chopped steak: 45 degrees F. 8/19/16: Roast beef measured 50 degrees Fahrenheit. Roast beef voluntarily discarded. Sliced cheese: 46 degrees F.
Relocate condiments that are stored in cabinet under hand wash sink.
The department's words
CHSC 114049 Relocate condiments that are stored in cabinet under hand wash sink.
Show 6 more
Clean soda nozzles to remove black material.
The department's words
CHSC 114115 Clean soda nozzles to remove black material.
Replace missing base cove tile to right of walk-in refrigerator within six months.
The department's words
CHSC 114268 Replace missing base cove tile to right of walk-in refrigerator within six months.
Paper towels overflowing onto floor. Discard trash as frequently as necessary. 8/19/16: Restroom was locked with sign posted Out of order. Toilet could not be flushed, because someone threw in two toilet paper tubes and clogged toilet.
The department's words
CHSC 114250 Paper towels overflowing onto floor. Discard trash as frequently as necessary. 8/19/16: Restroom was locked with sign posted Out of order. Toilet could not be flushed, because someone threw in two toilet paper tubes and clogged toilet.
Corrected during the inspection
Pick up trash from ground.
The department's words
CHSC 114245.1 Pick up trash from ground.
Floor drain cover is not attached and floor drain has an accumulation of dirt. These are both repeat violations from last inspection. Correct both prior to follow-up inspection.
The department's words
CHSC 114190 Floor drain cover is not attached and floor drain has an accumulation of dirt. These are both repeat violations from last inspection. Correct both prior to follow-up inspection.
Hose for soda dispenser is below rim of floor sink under food prep sink. Correct prior to follow-up inspection.
The department's words
CHSC 114193.1 Hose for soda dispenser is below rim of floor sink under food prep sink. Correct prior to follow-up inspection.
EarlierAug 15, 2016Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
No hand wash sign by hand wash sink. Three hand wash signs provided.
The department's words
CHSC 113953.5 No hand wash sign by hand wash sink. Three hand wash signs provided.
Permit posted expired 8/6/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 8/6/16. Post valid permit in conspicuous area.
Roast beef that measured 45.9 - 51 degrees Fahrenheit was voluntarily discarded. Turkey: 44.8 degrees F, Swiss cheese: 48.7 degrees F, chopped steak: 45 degrees F.
The department's words
CHSC 113996 Roast beef that measured 45.9 - 51 degrees Fahrenheit was voluntarily discarded. Turkey: 44.8 degrees F, Swiss cheese: 48.7 degrees F, chopped steak: 45 degrees F.
Thermometer in back of two door under counter refrigerator.
The department's words
CHSC 114157 Thermometer in back of two door under counter refrigerator.
Corrected during the inspection
Show 8 more
Relocate condiments that are stored in cabinet under hand wash sink.
The department's words
CHSC 114049 Relocate condiments that are stored in cabinet under hand wash sink.
Clean soda nozzles to remove black material.
The department's words
CHSC 114115 Clean soda nozzles to remove black material.
Dirty utensils piled in middle compartment. Soap and water in left compartment and sanitizer at appropriate concentration in right compartment. Middle compartment cleaned during inspection and rinse water was added to it.
The department's words
CHSC 114099.2 Dirty utensils piled in middle compartment. Soap and water in left compartment and sanitizer at appropriate concentration in right compartment. Middle compartment cleaned during inspection and rinse water was added to it.
Corrected during the inspection
Replace missing base cove tile to right of walk-in refrigerator within six months.
The department's words
CHSC 114268 Replace missing base cove tile to right of walk-in refrigerator within six months.
Paper towels overflowing onto floor. Discard trash as frequently as necessary.
The department's words
CHSC 114250 Paper towels overflowing onto floor. Discard trash as frequently as necessary.
Pick up trash from ground.
The department's words
CHSC 114245.1 Pick up trash from ground.
Floor drain cover is not attached and floor drain has an accumulation of dirt. These are both repeat violations from last inspection. Correct both prior to follow-up inspection.
The department's words
CHSC 114190 Floor drain cover is not attached and floor drain has an accumulation of dirt. These are both repeat violations from last inspection. Correct both prior to follow-up inspection.
Hose for soda dispenser is below rim of floor sink under food prep sink. Correct prior to follow-up inspection.
The department's words
CHSC 114193.1 Hose for soda dispenser is below rim of floor sink under food prep sink. Correct prior to follow-up inspection.
EarlierSep 25, 2014Routine inspectionOnly Minor Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Post hand wash sign adjacent to hand wash sink.
The department's words
CHSC 113953.5 Post hand wash sign adjacent to hand wash sink.
Remove cobwebs and dust accumulation. Janitorial sink cleaned during inspection.
The department's words
CHSC 114257 Remove cobwebs and dust accumulation. Janitorial sink cleaned during inspection.
Thermometers shall be placed in warmest parts of units in easily visible location.
The department's words
CHSC 114157 Thermometers shall be placed in warmest parts of units in easily visible location.
Corrected during the inspection
Provide air gap twice the diameter of the pipe from end of pipe to rim of floor sink.
The department's words
CHSC 114193 Provide air gap twice the diameter of the pipe from end of pipe to rim of floor sink.
Observed tape around plumbing line of food prep sink. Packing tape removed from plumbing line during inspection. District Manager stated there is no repairs needed to plumbing.
The department's words
CHSC 114193 Observed tape around plumbing line of food prep sink. Packing tape removed from plumbing line during inspection. District Manager stated there is no repairs needed to plumbing.
Corrected during the inspection
Show 3 more
Observed trash on ground by exterior garbage bin. Pick up all trash from the ground.
The department's words
CHSC 114245.1 Observed trash on ground by exterior garbage bin. Pick up all trash from the ground.
Floor drain cover by three-compartment sink is detached. Observed heavy dirt accumulation in floor drain. Remove dirt accumulation and secure drain cover to floor. Janitorial sink drain cover is also detached. Secure drain cover to janitorial sink.
The department's words
CHSC 114190 Floor drain cover by three-compartment sink is detached. Observed heavy dirt accumulation in floor drain. Remove dirt accumulation and secure drain cover to floor. Janitorial sink drain cover is also detached. Secure drain cover to janitorial sink.
Clean two door refrigertor gaskets to remove dirt accumualtion.
The department's words
CHSC 114175 Clean two door refrigertor gaskets to remove dirt accumualtion.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Subway #30355, you can:
Let Subway #30355 know
Ask for the manager. Subway #30355 can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Subway #30355?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L14162.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.