At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 22, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Subway #44161?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Subway #44161's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 22, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 22, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 3, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed two containers of roast beef sitting on the back table at 46 - 48 degrees F. Roast beef was sliced at 12:00 p.m. today. Per one of the food handlers. roast beef as placed in the walk-in refrigerator ~ 10 minutes after it was unsliced. Unknown when it was put on the table. Transfer potentially hazardous foods directly from the walk-in refrigerator to maketable refrigerator to prevent it from entering into the temperature danger zone. Roast beef placed inside refrigeration. Maketable refrigerators: ham: 42 - 46 degrees f, cooked chicken: 47 degrees F, pepper jack cheese: 47 degrees F, sliced tomaotes:4 7 degrees F. Maintain all potentially hazarodous foods at or below 41 degrees F.
The department's words
CHSC 113996 Observed two containers of roast beef sitting on the back table at 46 - 48 degrees F. Roast beef was sliced at 12:00 p.m. today. Per one of the food handlers. roast beef as placed in the walk-in refrigerator ~ 10 minutes after it was unsliced. Unknown when it was put on the table. Transfer potentially hazardous foods directly from the walk-in refrigerator to maketable refrigerator to prevent it from entering into the temperature danger zone. Roast beef placed inside refrigeration. Maketable refrigerators: ham: 42 - 46 degrees f, cooked chicken: 47 degrees F, pepper jack cheese: 47 degrees F, sliced tomaotes:4 7 degrees F. Maintain all potentially hazarodous foods at or below 41 degrees F.
EarlierJun 22, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maketable refrigerator with meat and cheese on left side: Sliced turkey observed at 43 degrees F provolone cheese: 45-56 degrees F Right maketable refrigerator: sliced tomatoes and veggie patties both below 41 degrees F - in compliance.
The department's words
CHSC 113996 Maketable refrigerator with meat and cheese on left side: Sliced turkey observed at 43 degrees F provolone cheese: 45-56 degrees F Right maketable refrigerator: sliced tomatoes and veggie patties both below 41 degrees F - in compliance.
EarlierJun 13, 2023Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple potentially hazardous foods in the temperature danger zone (42 -134 degrees F) in the left maketable refrigerator. Temperature range are as follows: rotisserie chicken: 52 degrees F Sliced turkey: 54 degrees F pepper jack cheese: 53 degrees F American cheese: 53 degrees F mozzarella cheese: 52 degrees F provolone cheese: 56 degrees F chopped steak: 48 degrees F roast beef: 56 degrees F capicola: 55 - 57 degrees F teriyaki chicken: 52 degrees F salami: 52 degrees F ham: 42 -43 degrees F pepperoni: 49 - 53 degrees F All potentially hazardous foods at or above 50 degrees F was voluntarily discarded into exterior refuse bin. Maketable refrigerator on the left was impounded. Don't store any food inside this refrigerator until impound is released by County of Marin Environ mental Health Services. Repair maketable refrigerator. Place water in insert pans after unit has been repaired and submit video showing water in insert pans at 41 degrees F or colder. Right maketable refrigerator: Sliced tomatoes observed with internal temperature of 43 - 45 degrees F/ at 41 - 43 degrees F. Adjust refrigerator to colder setting or repair.
The department's words
CHSC 113996 Observed multiple potentially hazardous foods in the temperature danger zone (42 -134 degrees F) in the left maketable refrigerator. Temperature range are as follows: rotisserie chicken: 52 degrees F Sliced turkey: 54 degrees F pepper jack cheese: 53 degrees F American cheese: 53 degrees F mozzarella cheese: 52 degrees F provolone cheese: 56 degrees F chopped steak: 48 degrees F roast beef: 56 degrees F capicola: 55 - 57 degrees F teriyaki chicken: 52 degrees F salami: 52 degrees F ham: 42 -43 degrees F pepperoni: 49 - 53 degrees F All potentially hazardous foods at or above 50 degrees F was voluntarily discarded into exterior refuse bin. Maketable refrigerator on the left was impounded. Don't store any food inside this refrigerator until impound is released by County of Marin Environ mental Health Services. Repair maketable refrigerator. Place water in insert pans after unit has been repaired and submit video showing water in insert pans at 41 degrees F or colder. Right maketable refrigerator: Sliced tomatoes observed with internal temperature of 43 - 45 degrees F/ at 41 - 43 degrees F. Adjust refrigerator to colder setting or repair.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maketable refrigerator on left: Sliced turkey observed at 43 -43 degrees F. (Comes presliced.) rotisserie chicken observed at 46-48 degrees F Prepared yesterday. pepper jack cheese observed at 48 degrees F. Maketable refrigerator on the right: Sliced tomatoes prepared yesterday observed at 41 - 43 degrees F.
The department's words
CHSC 113996 Maketable refrigerator on left: Sliced turkey observed at 43 -43 degrees F. (Comes presliced.) rotisserie chicken observed at 46-48 degrees F Prepared yesterday. pepper jack cheese observed at 48 degrees F. Maketable refrigerator on the right: Sliced tomatoes prepared yesterday observed at 41 - 43 degrees F.
EarlierDec 28, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maketable refrigerator: roast beef: 41 -m46 degrees F, pepper jack cheese: 46 degrees F, turkey: 41 - 53 degrees F, chicken breast: 43 degrees F. Turley has 12/21 label. Turkey was prepped at 10:00. Turkey comes pre-sliced in bags. Only takes a few minutes to place turkey from bag to insert pan. Adjust maketable refrigerator with meat and cheese to colder setting. Walk-in refrigerator: grated cheese: 48 degrees F. chicken: 43 degrees F, sliced cheese: 43 degrees F. Thermometer on outside of walk-in ranged from 46 - 48 degrees F. Adjust/repair walk-in refrigerator. 12/28/21: Bacon in walk-in refrigerator: 47 degrees F. All other potentially hazardous foods checked in walk-in refrigerator and maketable refrigerator were 41 degrees F.
The department's words
CHSC 113996 Maketable refrigerator: roast beef: 41 -m46 degrees F, pepper jack cheese: 46 degrees F, turkey: 41 - 53 degrees F, chicken breast: 43 degrees F. Turley has 12/21 label. Turkey was prepped at 10:00. Turkey comes pre-sliced in bags. Only takes a few minutes to place turkey from bag to insert pan. Adjust maketable refrigerator with meat and cheese to colder setting. Walk-in refrigerator: grated cheese: 48 degrees F. chicken: 43 degrees F, sliced cheese: 43 degrees F. Thermometer on outside of walk-in ranged from 46 - 48 degrees F. Adjust/repair walk-in refrigerator. 12/28/21: Bacon in walk-in refrigerator: 47 degrees F. All other potentially hazardous foods checked in walk-in refrigerator and maketable refrigerator were 41 degrees F.
EarlierDec 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maketable refrigerator: roast beef: 41 -m46 degrees F, pepper jack cheese: 46 degrees F, turkey: 41 - 53 degrees F, chicken breast: 43 degrees F. Turley has 12/21 label. Turkey was prepped at 10:00. Turkey comes pre-sliced in bags. Only takes a few minutes to place turkey from bag to insert pan. Adjust maketable refrigerator with meat and cheese to colder setting. Walk-in refrigerator: grated cheese: 48 degrees F. chicken: 43 degrees F, sliced cheese: 43 degrees F. Thermometer on outside of walk-in ranged from 46 - 48 degrees F. Adjust/repair walk-in refrigerator.
The department's words
CHSC 113996 Maketable refrigerator: roast beef: 41 -m46 degrees F, pepper jack cheese: 46 degrees F, turkey: 41 - 53 degrees F, chicken breast: 43 degrees F. Turley has 12/21 label. Turkey was prepped at 10:00. Turkey comes pre-sliced in bags. Only takes a few minutes to place turkey from bag to insert pan. Adjust maketable refrigerator with meat and cheese to colder setting. Walk-in refrigerator: grated cheese: 48 degrees F. chicken: 43 degrees F, sliced cheese: 43 degrees F. Thermometer on outside of walk-in ranged from 46 - 48 degrees F. Adjust/repair walk-in refrigerator.
EarlierDec 8, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Repair refrigerator under convection oven. No food in unit. Submit repair invoice by 12/10/20.
The department's words
CHSC 114175 Repair refrigerator under convection oven. No food in unit. Submit repair invoice by 12/10/20.
EarlierDec 3, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator: precooked chicken: 42 degrees F. cheese: 42 degrees F. Maketable refrigerator: chopped steak: 42 degrees F, pepper jack cheese: 45 degrees F. Meatballs: 127-132 degrees F. Meatballs reheated to 175 - 178 degrees F. 11/30/20: Meatballs: 127-134 degrees F in hot holding unit. Meatballs were heated in the microwave for 40 minutes prior to placing in hot holding unit. After heating meatballs in the microwave, check internal temperature with a probe thermometer. Meatballs reheated during inspection to 167-189 degrees F. Maketable refrigerator: p.h.f.s at 41 degrees F - okay. Walk-in refrigerator p.h.f.s at or below 41 degrees F - okay. 12/3/20: Meatballs in hot holding unit: 112 - 136 degrees F. Only 1 meatball measured 136 degrees F, all others tested were below 135 degrees F. heat meatballs to proper temperature in microwave before placing in hot holding unit. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Meatballs reheated to 168 - 180 degrees F.
The department's words
CHSC 113996 Walk-in refrigerator: precooked chicken: 42 degrees F. cheese: 42 degrees F. Maketable refrigerator: chopped steak: 42 degrees F, pepper jack cheese: 45 degrees F. Meatballs: 127-132 degrees F. Meatballs reheated to 175 - 178 degrees F. 11/30/20: Meatballs: 127-134 degrees F in hot holding unit. Meatballs were heated in the microwave for 40 minutes prior to placing in hot holding unit. After heating meatballs in the microwave, check internal temperature with a probe thermometer. Meatballs reheated during inspection to 167-189 degrees F. Maketable refrigerator: p.h.f.s at 41 degrees F - okay. Walk-in refrigerator p.h.f.s at or below 41 degrees F - okay. 12/3/20: Meatballs in hot holding unit: 112 - 136 degrees F. Only 1 meatball measured 136 degrees F, all others tested were below 135 degrees F. heat meatballs to proper temperature in microwave before placing in hot holding unit. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Meatballs reheated to 168 - 180 degrees F.
EarlierNov 30, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator: precooked chicken: 42 degrees F. cheese: 42 degrees F. Maketable refrigerator: chopped steak: 42 degrees F, pepper jack cheese: 45 degrees F. Meatballs: 127-132 degrees F. Meatballs reheated to 175 - 178 degrees F. 11/30/20: Meatballs: 127-134 degrees F in hot holding unit. Meatballs were heated in the microwave for 40 minutes prior to placing in hot holding unit. After heating meatballs in the microwave, check internal temperature with a probe thermometer. Meatballs reheated during inspection to 167-189 degrees F. Maketable refrigerator: p.h.f.s at 41 degrees F - okay. Walk-in refrigerator p.h.f.s at or below 41 degrees F - okay.
The department's words
CHSC 113996 Walk-in refrigerator: precooked chicken: 42 degrees F. cheese: 42 degrees F. Maketable refrigerator: chopped steak: 42 degrees F, pepper jack cheese: 45 degrees F. Meatballs: 127-132 degrees F. Meatballs reheated to 175 - 178 degrees F. 11/30/20: Meatballs: 127-134 degrees F in hot holding unit. Meatballs were heated in the microwave for 40 minutes prior to placing in hot holding unit. After heating meatballs in the microwave, check internal temperature with a probe thermometer. Meatballs reheated during inspection to 167-189 degrees F. Maketable refrigerator: p.h.f.s at 41 degrees F - okay. Walk-in refrigerator p.h.f.s at or below 41 degrees F - okay.
EarlierNov 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator: precooked chicken: 42 degrees F. cheese: 42 degrees F. Maketable refrigerator: chopped steak: 42 degrees F, pepper jack cheese: 45 degrees F. Meatballs: 127-132 degrees F. Meatballs reheated to 175 - 178 degrees F.
The department's words
CHSC 113996 Walk-in refrigerator: precooked chicken: 42 degrees F. cheese: 42 degrees F. Maketable refrigerator: chopped steak: 42 degrees F, pepper jack cheese: 45 degrees F. Meatballs: 127-132 degrees F. Meatballs reheated to 175 - 178 degrees F.
EarlierDec 26, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 3, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierOct 2, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maintain copy of certified food manager certificate and food handler cards onsite. Mail/e-mail/fax copies of C.F.M. certificate to Marin County Environmental Health by 10/8/19. If no one has a valid certificate, submit proof of enrollment in a C.F.M. exam by 10/8/19 and take test by 11/2/19.
The department's words
CHSC 113947 Maintain copy of certified food manager certificate and food handler cards onsite. Mail/e-mail/fax copies of C.F.M. certificate to Marin County Environmental Health by 10/8/19. If no one has a valid certificate, submit proof of enrollment in a C.F.M. exam by 10/8/19 and take test by 11/2/19.
EarlierJul 30, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed major cold and hot holding temperature violations. Meatballs were placed in steam table in the morning. Meatballs measured 84 -103 degrees Fahrenheit at time of inspection. Meatballs are heated in the steam table. Heat meatballs in the TurboChef oven to 165 degrees Fahrenheit before placing in the steam table. Maketable refrigerator: Chopped chicken, turkey, and ham: 43 degrees F, chicken breast: 47 -50 degrees F, sliced tomatoes: 50-51 degrees F, Swiss cheese: 45 degrees F. Open container of ham on table in back area: 57 degrees F. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded -see VCD sheet. 7/30/18: Maketable refrigerator: chicken breasts: 48 - 50 degrees F. These chicken breasts were voluntarily discarded - see VCD sheet. Chicken teriyaki and turkey both measured 46 degrees F. Chicken breasts in metal insert pan on back table measured 46 degrees Fahrenheit.
The department's words
CHSC 113996 Observed major cold and hot holding temperature violations. Meatballs were placed in steam table in the morning. Meatballs measured 84 -103 degrees Fahrenheit at time of inspection. Meatballs are heated in the steam table. Heat meatballs in the TurboChef oven to 165 degrees Fahrenheit before placing in the steam table. Maketable refrigerator: Chopped chicken, turkey, and ham: 43 degrees F, chicken breast: 47 -50 degrees F, sliced tomatoes: 50-51 degrees F, Swiss cheese: 45 degrees F. Open container of ham on table in back area: 57 degrees F. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded -see VCD sheet. 7/30/18: Maketable refrigerator: chicken breasts: 48 - 50 degrees F. These chicken breasts were voluntarily discarded - see VCD sheet. Chicken teriyaki and turkey both measured 46 degrees F. Chicken breasts in metal insert pan on back table measured 46 degrees Fahrenheit.
Walk-in refrigerator: 1.8 foot-candles. Walk-in freezer: 1.0 foot-candles. Provide 10 foot-candles of lighting in both walk-in refrigerator and freezer. Inadequate lighting for walk-in units was noted on the 3/3/17 inspection report.
The department's words
CHSC 114252 Walk-in refrigerator: 1.8 foot-candles. Walk-in freezer: 1.0 foot-candles. Provide 10 foot-candles of lighting in both walk-in refrigerator and freezer. Inadequate lighting for walk-in units was noted on the 3/3/17 inspection report.
Replace broken thermometer in two door refrigerator behind-the-counter. Thermometer is located in the back of the Coca-Cola refrigerator. Thus unit has milk stored inside. Place a thermometer in the front part of the unit.
The department's words
CHSC 114157 Replace broken thermometer in two door refrigerator behind-the-counter. Thermometer is located in the back of the Coca-Cola refrigerator. Thus unit has milk stored inside. Place a thermometer in the front part of the unit.
Top of atmospheric vacuum breaker is missing. Replace missing part. Repeat violation (See 3/3/17 report.)
The department's words
CHSC 114190 Top of atmospheric vacuum breaker is missing. Replace missing part. Repeat violation (See 3/3/17 report.)
Clean floor under bag-in -box soda system. Clean walk-in freezer tom remove food spillage.
The department's words
CHSC 114257 Clean floor under bag-in -box soda system. Clean walk-in freezer tom remove food spillage.
Show 1 more
No CA food handler cards at the facility. Maintain copies of all the employees food handler cards onsite. Submit copies of all the employees CA food hander cards by July 1, 2018.
The department's words
CHSC 113948 No CA food handler cards at the facility. Maintain copies of all the employees food handler cards onsite. Submit copies of all the employees CA food hander cards by July 1, 2018.
EarlierJul 23, 2018Routine inspectionGreen placard
15 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major cold and hot holding temperature violations. Meatballs were placed in steam table in the morning. Meatballs measured 84 -103 degrees Fahrenheit at time of inspection. Meatballs are heated in the steam table. Heat meatballs in the TurboChef oven to 165 degrees Fahrenheit before placing in the steam table. Maketable refrigerator: Chopped chicken, turkey, and ham: 43 degrees F, chicken breast: 47 -50 degrees F, sliced tomatoes: 50-51 degrees F, Swiss cheese: 45 degrees F. Open container of ham on table in back area: 57 degrees F. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded -see VCD sheet.
The department's words
CHSC 113996 Observed major cold and hot holding temperature violations. Meatballs were placed in steam table in the morning. Meatballs measured 84 -103 degrees Fahrenheit at time of inspection. Meatballs are heated in the steam table. Heat meatballs in the TurboChef oven to 165 degrees Fahrenheit before placing in the steam table. Maketable refrigerator: Chopped chicken, turkey, and ham: 43 degrees F, chicken breast: 47 -50 degrees F, sliced tomatoes: 50-51 degrees F, Swiss cheese: 45 degrees F. Open container of ham on table in back area: 57 degrees F. All potentially hazardous foods at or above 50 degrees Fahrenheit 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.
Not critical (14)
Sanitizer in three-compartment sink had 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114099.6 Sanitizer in three-compartment sink had 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
Observed a customer come into Subway with a dog in his arms and order food. Employee did not ask the customer any questions about the dog. Employee stated that this customer has come onto this Subway before with his dog, and per the employee, the customer doesn't care that animals are prohibited. Per employee, this customer was asked in the past if the dog is a service dog. Discussed issue with the manager via phone.
The department's words
CHSC 114259.5 Observed a customer come into Subway with a dog in his arms and order food. Employee did not ask the customer any questions about the dog. Employee stated that this customer has come onto this Subway before with his dog, and per the employee, the customer doesn't care that animals are prohibited. Per employee, this customer was asked in the past if the dog is a service dog. Discussed issue with the manager via phone.
Observed an approximately four feet high unsecured pressurized cylinder.
The department's words
CHSC 114172 Observed an approximately four feet high unsecured pressurized cylinder.
Observed many bottles for dressings, plastic maketable lids, and utensils stored inside the food prep sink. Utilize food prep sink for food preparation only.
The department's words
CHSC 114178 Observed many bottles for dressings, plastic maketable lids, and utensils stored inside the food prep sink. Utilize food prep sink for food preparation only.
Back kitchen: Handwash sink had green food basket stored inside. Behind-the-counter area: Bag of straws partially blocking access to hand wash sink.
The department's words
CHSC 113953.1 Back kitchen: Handwash sink had green food basket stored inside. Behind-the-counter area: Bag of straws partially blocking access to hand wash sink.
Show 9 more
Walk-in refrigerator: 1.8 foot-candles. Walk-in freezer: 1.0 foot-candles. Provide 10 foot-candles of lighting in both walk-in refrigerator and freezer. Inadequate lighting for walk-in units was noted on the 3/3/17 inspection report.
The department's words
CHSC 114252 Walk-in refrigerator: 1.8 foot-candles. Walk-in freezer: 1.0 foot-candles. Provide 10 foot-candles of lighting in both walk-in refrigerator and freezer. Inadequate lighting for walk-in units was noted on the 3/3/17 inspection report.
Two door refrigerator has nonpotentially hazardous foods (olives: 55 degrees F and sliced bell peppers (53 degrees F.) Do not store any potentially hazardous foods in this unit until it has been adjusted or repaired and is capable of maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 114175 Two door refrigerator has nonpotentially hazardous foods (olives: 55 degrees F and sliced bell peppers (53 degrees F.) Do not store any potentially hazardous foods in this unit until it has been adjusted or repaired and is capable of maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Replace broken thermometer in two door refrigerator behind-the-counter. Thermometer is located in the back of the Coca-Cola refrigerator. Thus unit has milk stored inside. Place a thermometer in the front part of the unit.
The department's words
CHSC 114157 Replace broken thermometer in two door refrigerator behind-the-counter. Thermometer is located in the back of the Coca-Cola refrigerator. Thus unit has milk stored inside. Place a thermometer in the front part of the unit.
Top of atmospheric vacuum breaker is missing. Replace missing part. Repeat violation (See 3/3/17 report.)
The department's words
CHSC 114190 Top of atmospheric vacuum breaker is missing. Replace missing part. Repeat violation (See 3/3/17 report.)
Clean floor under bag-in -box soda system. Clean walk-in freezer tom remove food spillage.
The department's words
CHSC 114257 Clean floor under bag-in -box soda system. Clean walk-in freezer tom remove food spillage.
There are two permits posted. Both are expired. Post valid health permit.
The department's words
CHSC 114381 There are two permits posted. Both are expired. Post valid health permit.
Provide probe thermometer to check internal food temperatures and check temperatures as frequently as necessary.
The department's words
CHSC 114159 Provide probe thermometer to check internal food temperatures and check temperatures as frequently as necessary.
Certificate for Certified Food Manager (CFM) in Subway file has expired. CFM certificate not observed during inspection. Submit copy of a valid CFM certificate for one employee at this facility by July 30, 2018. If no one at this facility has a valid CFM certificate, submit proof of enrollment in an ANSI-certified CFM exam by July 30, 2018 and take exam by August 22, 2018.
The department's words
CHSC 113947.1 Certificate for Certified Food Manager (CFM) in Subway file has expired. CFM certificate not observed during inspection. Submit copy of a valid CFM certificate for one employee at this facility by July 30, 2018. If no one at this facility has a valid CFM certificate, submit proof of enrollment in an ANSI-certified CFM exam by July 30, 2018 and take exam by August 22, 2018.
CA food handler cards not observed. Have all CA food handler cards available to view at follow-up inspection.
The department's words
CHSC 113948 CA food handler cards not observed. Have all CA food handler cards available to view at follow-up inspection.
EarlierMar 3, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierJun 22, 2016Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Permit posted expired on January 31, 2016.
The department's words
CHSC 114381 Permit posted expired on January 31, 2016.
Jack cheese in sandwich prep refrigerator observed at 49.1 degrees Fahrenheit and eggs in two door refrigerator observed at 42.4 degrees Fahrenheit.
The department's words
CHSC 113996 Jack cheese in sandwich prep refrigerator observed at 49.1 degrees Fahrenheit and eggs in two door refrigerator observed at 42.4 degrees Fahrenheit.
No soap in dispenser.
The department's words
CHSC 113953.2 No soap in dispenser.
Corrected during the inspection
Hand wash sink blocked by many cardboard boxes.
The department's words
CHSC 113953.1 Hand wash sink blocked by many cardboard boxes.
Show 7 more
Steak (44.4 degrees Fahrenheit) observed thawing on food prep table.
The department's words
CHSC 114020 Steak (44.4 degrees Fahrenheit) observed thawing on food prep table.
Steak (44.4 degrees Fahrenheit) observed thawing on food prep table.
The department's words
CHSC 114107 Steak (44.4 degrees Fahrenheit) observed thawing on food prep table.
Customer came in with dog and food handler did not ask customer if dog was a pet. Informed person in charge of the two questions that customers should be asked when customers bring in an animal into the facility. ADA handout given to person in charge. Post 114259.5 sign at front door. Sign provided today.
The department's words
CHSC 114259.5 Customer came in with dog and food handler did not ask customer if dog was a pet. Informed person in charge of the two questions that customers should be asked when customers bring in an animal into the facility. ADA handout given to person in charge. Post 114259.5 sign at front door. Sign provided today.
Clean janitorial sink to remove dirt accumulation.
The department's words
CHSC 114257 Clean janitorial sink to remove dirt accumulation.
Sprite soda nozzle has orange stains and a little bit of brown material. Wash, rinse, and sanitize soda nozzle. Recommend soaking soda nozzles in sanitizer overnight.
The department's words
CHSC 114115 Sprite soda nozzle has orange stains and a little bit of brown material. Wash, rinse, and sanitize soda nozzle. Recommend soaking soda nozzles in sanitizer overnight.
No Certified Food Manager certificate available to view. Submit copy of a valid Certified Food Manager certificate. If no one has a valid Certified Food Manager certificate, submit proof of enrollment in a CFM exam within five days and take test within 30 days, and submit copy of CFM certificate to Marin County Environmental Health, once you receive it.
The department's words
CHSC 113947.1 No Certified Food Manager certificate available to view. Submit copy of a valid Certified Food Manager certificate. If no one has a valid Certified Food Manager certificate, submit proof of enrollment in a CFM exam within five days and take test within 30 days, and submit copy of CFM certificate to Marin County Environmental Health, once you receive it.
No CA Food Handler cards available to view. Inform person in charge where CA food handler cards are kept. Anyone without a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 No CA Food Handler cards available to view. Inform person in charge where CA food handler cards are kept. Anyone without a valid CA food handler card shall obtain one within 30 days.
EarlierMar 10, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following potentially hazardous foods in the temperature danger zone: veggie burgers - 46-49 degrees Fahrenheit, turkey 43 degrees F, cut chicken 43-44 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed the following potentially hazardous foods in the temperature danger zone: veggie burgers - 46-49 degrees Fahrenheit, turkey 43 degrees F, cut chicken 43-44 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Provide thermometer for under counter refrigerator.
The department's words
CHSC 114157 Provide thermometer for under counter refrigerator.
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)
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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 #44161?
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 L16541.
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.