Subway in Fayetteville receives a 61% on their recent health inspection

Subway, located at 2400 138 Hwy Ste B in Fayetteville, received a score of 61 points out of a possible 100 points during their 03/27/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed foodborne illness risk factor and public health intervention violations including time and temperature control of TCS foods and reheating. Code: PIC shall ensure that active managerial control of the facility is maintained and that violations are prevented, identified, and addressed as necessary.

Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility reports that they have a CFSM but the certification is not posted. Code: The CFSM certification shall be posted in public view.

Violation #3:
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 food establishment could not provide employee health agreement forms during the time of inspection. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.

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: Observed facility without written procedures for vomit and diarrheal clean up nor the items necessary. Code: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective when responding to vomit and diarreal events to help minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces and shall have all required items necessary for responding to such events.

Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dishes in the sanitizer basin of the 3-compartment sink that had the sanitizer (QUAT) not at the required concentration; it was near 0 PPM. COS. Facility hand poured sanitizer into the 3-compartment sink and re-washed, rinsed, and sanitized. Code: When manual ware washing, the sanitizer shall be at the appropriate concentration.

Violation #6:
5-1B – proper reheating procedures for hot holding
511-6-1.04(5)(h) – reheating for hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility was attempting to reheat meatballs by placing them into the steam well on the line; at 9:47 AM the meatballs measured 104 F, 100 F, 114 F (temperatures taken from different portions of the pan). At ~10:22 AM returned to the line to check reheating temperatures. Meatballs measured 107 F and 118 F, taken in two different spots. PIC stirred the meatballs and the temperature measured 123 F. Based on predictive cooling, for these meatballs from manufacturers packaging to go from 41 F to 135 F to be on track to be reheated within 2 hours, it would have needed to rise at least 27 F. The coldest part of the meatballs warmed 23 F and the coldest portion warmed 13 F. COS. Meatballs placed reheated; temperature after reheating measured 136 F. Code: When reheating commercially prepared food, it shall go from 41 F to 135 F within 2 hours maximum.

Violation #7:
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 TCS foods in the preptop cooler holding at temperatures aboved 41 degrees F(beef, salami, pepperoni, lettuce). COS discard within 4 hours from when it was removed from mechanical refrigeration. Code: Cold time/temperature control for safety food shall be maintained at 41°F or below.

Violation #8:
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 that the facility has an older inspection report posted and that it is posted behind. Code: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.

Violation #9:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility was storing single-use catering containers on the floor in the back storage area. Code: Single-use items shall be stored at least 6 inches off of the floor.

Violation #10:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the walk-in cooler has a drip coming from the condensor/unit itself. Code: Equipment shall be maintained in a state of good repair.

Violation #11:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed accumulation of debris and water in the reach-in cooler in the front food service area. Code: Nonfood-contact surfaces of equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Violation #12:
17A – toilet facilities: properly constructed, supplied, cleaned
511-6-1.06(2)(h) – toilets and urinals, numbers and capacities (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the public restrooms are not accessible to consumers despite having dining facilities/seating; PIC states that the door is locked and they lost the key. Recommended action: Ensure that public restroom is useable by consumers, allow customers to use the bathroom desginated employees only, or remove seating. Code: In all dining facilities with seating, a restroom shall be available for consumers.

Violation #13:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that there was an accumulation of debris on the floors of the walk-in’s and dry storage area. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Violation #14:
18 – insects, rodents, and animals not present
511-6-1.07(2)(n) – exterior walls and roofs, protective barrier (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that one of the front windows/walls is damaged; facility attempted to cover/seal it with plywood, however, there are still holes/entry points where you can see directly outside. Code: Perimeter of walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.

Violation #15:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the back door is not self closing when released. Code: food service establishment shall be protected against the entry of insects and rodents by a solid, self-closing, tight-fitting doors.

Additional remarks:
Due to the facility receiving an unsatisfactory score, the facility shall receive a reinspection within the next ten business days. The department requests that risk control plan be conducted to discuss long term compliance. Please email the inspector at teaona.harrington1@dph.ga.gov

Violations and inspection reviewed with Bonnie Turner, County EH manager.

This was a joint inspection done with Joseph Addison.

CLICK HERE to read the full report