SUBWAY @ SUPER WAL-MART

1860 NORTH ROAD, WATERLOO, NY 13165 · Restaurant (Food Service Establishment)

21 inspections

1. Contrôle10 févr. 2026

   1 infraction

   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
2. Contrôle29 mai 2025

   2 infractions

   • 1H: Food from unapproved source, spoiled, adulterated on premises.
     • Critical Violation
   • 5A: 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 Violation
3. Contrôle10 déc. 2024

   1 infraction

   • 8A: 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)
     • Not Critical Violation
4. Contrôle20 janv. 2023

   0 infraction

5. Contrôle3 juin 2022

   0 infraction

6. Réinspection21 mai 2022

   1 infraction

   • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
     • Critical Violation
7. Contrôle20 mai 2022

   2 infractions

   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
   • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
     • Critical Violation
8. Contrôle28 sept. 2021

   0 infraction

9. Contrôle13 nov. 2020

   2 infractions

   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
10. Contrôle3 oct. 2019

    1 infraction

    • 5A: 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 Violation
11. Contrôle11 avr. 2019

    2 infractions

    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
12. Contrôle5 oct. 2018

    0 infraction

13. Contrôle12 oct. 2017

    1 infraction

    • 15D: Improper storage of cleaning equipment, linens, laundry unacceptable
      • Not Critical Violation
14. Contrôle6 oct. 2016

    0 infraction

15. Contrôle9 oct. 2015

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
16. Contrôle21 oct. 2014

    2 infractions

    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 5A: 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 Violation
17. Contrôle16 oct. 2013

    1 infraction

    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
18. Contrôle10 oct. 2012

    6 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 5A: 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 Violation
19. Contrôle25 oct. 2011

    1 infraction

    • 8A: 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)
      • Not Critical Violation
20. Contrôle22 oct. 2010

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
21. Contrôle23 nov. 2009

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation