KENT, WA - SUBWAY 38699 received citations for health code violations during an inspection on 08/14/2025.
Situated at 12925 SE KENT KANGLEY RD UNIT 104, the establishment is part of East Hill's active food service sector. The East Hill area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 6 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation concerned hand sanitation. Inspectors documented: 4100 - Warewashing facilities properly installed, maintained, used;. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The second violation concerned temperature control. Inspectors documented: 2000 - Proper reheating procedures for hot holding. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The third violation related to food temperatures. Inspectors documented: 2110 - Proper cold holding temperatures (greater than 45° F). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The fourth violation related to temperature control. Inspectors documented: 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The fifth violation related to pest control. Inspectors documented: 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.
The sixth violation related to pest prevention. Inspectors documented: 2600 - Compliance with valid permit; operating and risk control plans and required written procedure. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Public Health - Seattle & King County. The establishment had violations identified during the 08/14/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Public Health - Seattle & King County. For more information about restaurant inspection regulations in this area, visit the Washington State Retail Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Local Health Department
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
This inspection data is sourced directly from Washington State Department of Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Washington State Food Code (WAC 246-215), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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