Subway #40272
Last inspected: Sep 29, 2025
55
Score
The Subway located at 270 Walmart Way in Dahlonega, Georgia was inspected on September 29, 2025, and received a Moderate Risk score of 55. This inspection identified one critical violation, two major violations, and five minor violations, including issues with response procedures for vomiting and diarrheal events, proper date marking, and personal cleanliness. Previous inspections for this facility have generally indicated low risk.
2
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Sep 29, 2025
Routine
1 critical violation. 2 major violations. 5 minor violations. 1 corrected on site.
55
Sep 9, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
82
Violations — Sep 29, 2025 Inspection
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Facility employees were unaware of vomit/fecal cleanup procedure and facility did not appear to have any cleaner capable of killing norovirus in the event of an incident. CA: every food service facility must have a written procedure for any vomit/fecal incident and an approved chemical capable of killing norovirus included in that procedure.
511-6-1.03(6)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed aioli, siracha, vinegarette, and honey mustard sauces held in the preptop cooler past their marked expiration date. Observed a bag of BBQ sauce in dry storage with a best by manufacturer date of 4/2025. Observed four bags of Lays chips displayed for sale past the expiration date. CA: food items made in-house must be discarded or used within 7 days. food items commercially prepared must not be held past the manufacturer best by date. COS food items discarded
511-6-1.04(6)(h)
12B - personal cleanliness
Inspector notes: Observed two employees without proper facial hair restraints. CA: facial or head hair exceeding 1/2 inch in length requires a proper hair restraint.
511-6-1.03(5)(j)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed wet stacked food storage containers on the dishpit clean cart and on stored for use in the dry storage area. CA: all multi-use dishware must be completely air dried before stacking for storage.
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food and physical debris on rails, handle, and lids of preptop cooler, shelves beneath the preptop cooler, on counters under equipment, on the wall behind the back prep table, floors behind main cook line equipment, on the wic floor and ceiling vent, and floors of dishpit. CA: All nonfood contact surfaces must be sanitized as often as necessary to prevent accumulation of debris.
511-6-1.05(7)(a)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed the front food line hand sink to not have a coldwater supply. CA: hand sinks must be supplied with both hot and cold water under pressure to prevent employees from burning hands or being deterred from proper hand washing procedures.
511-6-1.06(1)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed facility mop stored in the mop bucket head down. CA: mop must be hung or inverted to dry between uses and prevent mold growth on head.
511-6-1.07(5)(f)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the facility in need of a physical barrier between the dish pit hand sink and the vegetable prep sink. CA: a physical barrier must be installed to prevent contamination of the vegetable prep sink during hand washing.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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