Georgia › Gordon County › Fairmount
SUBWAY (Fairmount)
2579 US-411 , FAIRMOUNT, GA 30139 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 3, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 87 on October 14, 2025 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100August 3, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A96March 23, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving handwashing & hygiene.
Observed sanitizer bucket stored directly on prep top in main kitchen area; sanitizer bucket stored on prep surface beside hand sink in front prep area.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”B87October 14, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed TCS foods in prep-top cooler reading above 41F (sliced ham 44, sliced turkey 45, sliced roast beef 47, and sliced steak 50).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed sanitizer in buckets and in three compartment sink exceeding the proper parts per million.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”B87June 11, 20255 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, food storage and cleaning & sanitizing.
Observed TCS food reading above 41F in the prep-top cooler (sliced tomatoes=48F, Shredded lettuce=44F, Sliced cucumbers=45F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS food reading above 41F at the reach-in cooler across from the pre-top coolers (egg omelet=50F and cheese pizza=50F) reach-in cooler ambient temperature=55F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS food reading below 135F on the steam well (meatballs=130F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed multiple working containers not labeled with food common name.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed interior of microwave soiled with dried food debris.
−1 point · Cited as “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)”A93November 13, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving management & training and temperature control.
Observed absence of CFSM at facility. Corrective Action: PIC was notified, facility must employ a CFSM by JANUARY 13, 2025. A food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the foodservice establishment during all hours of operation.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed cooling methods being used not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Several deli meats being cooling in lidded containers stacked ontop of one another. Corrective Action: PIC was notified, employee educated on cooling methods. Employee unstacked containers and loosely covered containers to aid in rapid cooling.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”B89October 23, 20235 violations
Inspectors recorded 5 violations, 3 of them critical, involving cleaning & sanitizing and handwashing & hygiene.
Observed sanitizer bottle for deli slicer not at proper minimum strength per manufacturers recommendations. Corrective Action: CFSM was notified, CFSM refilled sanitizer bottle and is now reading 100 PPM Chlorine, approved per manufacturer recommendation.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed no handwashing sink in food preparation area and warewashing area. Handwashing sink was removed. Corrective Action: CFSM was notified, workorder placed to have handwashing sink placed in food prep/warewashing area. Will perform informal follow-up on 10/27 to verify.
−4 points · Cited as “511-6-1.06(2)(l) - handwashing sinks location/placement (pf)”Observed establishment lacking established procedures and clean-up kit for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Corrective Action: CFSM was notified, bodily fluid clean-up kit will be purchased. Will perform informal follow-up on 10/27 to verify.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed employee without a hair restraint. Corrective Action: CFSM was notified, employee put on a visor before proceeding to prepping food.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed wiping towel not properly stored in sanitizer bucket when not in use, wiping towel stored on counter top. Corrective Action: CFSM was notified, sanitizer towel was placed in sanitizer solution.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-064-000296. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.