Subway

1650 Richmond Avenue
Staten Island, NY 10314
(718) 477-5559

Current Inspection Grade: A
Current Grade: A
Last Graded: 02/22/2022
 
 

At A Glance

Subway has an average score of 11.33 from 3 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Subway consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Subway has earned a Grade A on all its initial inspections. Well done.

Inspection History

01/31/2024 | Cycle Inspection / Initial Inspection | Score: 12 | A
  1. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  2. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
03/16/2023 | Cycle Inspection / Initial Inspection | Score: 11 | A
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  2. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
02/22/2022 | Cycle Inspection / Initial Inspection | Score: 11 | A
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  3. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

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