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Niya Laxmi Inc. dba Subway, located at 1200 74 Hwy S in Peachtree City, received a score of 57 points out of a possible 100 points during their 04/06/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employees not washing their hands prior to working with food. Employee went from prepping chip display in the lobby, entered the kitchen, and then putting on gloves to begin prepping a sandwich; employee checked a customer out at the cash register, changed gloves, and then began preparing a new order without washing hands between tasks. COS. employee washed hands. Code: Employees shall wash their hands prior to working with food or clean equipment and utensils, when entering the food service area, after engaging in other activities that contaminate the hands and when any other source of contamination occurs.
Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility did not have verifiable evidence of employee health reporting requirement acknowledgement. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.
Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee drinks in screw cap bottles (water, tea) and the drinks were being stored on food contact surfaces in the food prep area. COS. PIC removed items. Code: Employee drinks shall be stored in single-use cups with a lid and a straw and employee drinks and food shall be consumed in a location and manner that prevents contamination of food and food contact surfaces.
Violation #4:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility was unable to provide the supplies for a vomit and diarrheal clean up plan and no written plan was available. Code: Facility shall have a written plan for responding to vomit and diarrheal events and shall have all the items necessary to that plan.
Violation #5:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed adulterated tuna from a can; tuna is adulterated due to improper opening of cans, creating a risk of metal fragments contaminating the food. Employees were using knives to puncture and pry open cans, pushing the metal lid and slivers into the food, introducing metal fragments into the food. COS: Adulterated tuna discarded. Code: Food shall be safe, unadulterated, and honestly presented.
Violation #6:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS foods not holding the correct temperature of 41 degrees F or below. (see temperatures and locations above) COS items discarded Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
Violation #7:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed meatballs in a steam table holding temperatures below 135 degrees F (see temperatures above). COS The items were placed out within the last hour, so Pic reheated items to reach 165 degree F. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
Violation #8:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(o) – medicines, restriction & storage (p, pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee prescription medications stored on the counter on the line above the dry storage cabinets and with the condiments; observed rubbing alcohol and hydrogen peroxide stored at the back prep area and were stored with dishes and above food contact surfaces. COS. Removed. Code: Medications that are necessary for the health of the employee shall be properly labeled and be properly stored to prevent contamination of food and food contact surfaces.
Violation #9:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed scour pad, stainless steel scrubber and dirty dishes being stored in vegetable sink. COS removed. Code: Produce shall be washed in a sink designated for that purpose only.
Violation #10:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: observed facility inspection report not posted where it could be read from a distance of 1 foot away. Code: Most recent inspection report shall be within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away, in a conspicuous place.
Violation #11:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility does not have permit posted. Code: permit must be posted in a location in the food service establishment that is conspicuous to consumers
Violation #12:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the scoop for the chicken on the line was stored with the handle touching the food. COS removed. Code: Scoops shall have handles and handles shall be stored above the level of the product
Violation #13:
17C – physical facilities installed, maintained, and clean
511-6-1.07(2)(b) – floor, walls, & ceiling, cleanability; utility lines (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed ceiling tiles are porous. CA: Ceiling tiles in food prep area shall be smooth, non-absorbent, and easily cleanable.
Violation #14:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee belongings (phones, headphones, keys) being stored on counters in both the front food service area and the back preparation areas. COS. Moved. Code: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.
Additional remarks:
Due to the facility receiving an unsatisfactory score, the facility shall receive a reinspection within the next 10 business days. The department requests that a risk control plan be conducted to discuss long term compliance; email the inspection to schedule this.
Violations and score were discussed with Seth Woodrow, District EH Director. This was a joint inspection done with Joseph Addison.
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