Subway

Inspector's notes

SECOND CONSECUTIVE. Observed no Certified Food Protection Manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

No Certified Food Protection Manager (CFPM) was onsite. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) was onsite. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various sliced and shredded cheeses (48-54°F) and various sliced and chopped deli meats (47-51°F), and shredded lettuce (46-48°F) cold-holding above 41°F in the prep table. Staff stated all the food had been dropped into the prep table around 7:30 this morning, more than 4 hours prior to temperature measurement (see embargo). The prep table measured 57.3°F with the min/max on the bottom of the prep table's internal compartment. EHS calibrated thermometers with staff. The manager made an ice bath inside the prep table and placed fresh cold foods from the walk-in on top. Staff to continue using an ice bath to store cold foods on the prep line until the prep table is functioning properly and able to maintain foods at or below 41°F. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS foods cold-holding above 41°F in the prep table. Staff stated all the food had been dropped into the prep table more than 4 hours prior to temperature measurement (see embargo). The prep table measured 57.3°F with the min/max on the bottom of the prep table's internal compartment. EHS calibrated thermometers with the staff. The manager made an ice bath inside the prep table and placed fresh cold foods from the walk-in on top. Staff to continue using an ice bath to store cold foods on the prep line until the prep table is functioning properly and able to maintain foods at or below 41°F. Discussed cold holding requirements with staff. A reinspection will be conducted on the unit in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

THIRD CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chicken soup (125°F) and meatballs (95-99°F), with temperatures below 135°F in the hot holding unit. It was determined that the staff had not fully reheated the products before placing them in the hot holding unit. The reheat step had occurred less than an hour before the above temperature measurement. Alerted staff who reheat the chicken soup and meatballs to 165°F before returning them to the hot holding unit. Discussed reheating and hot holding procedures with staff. Staff to retrain employees on reheating expectations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed foam caulking on the walk in door peeling and cracking. Proper repair is required. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Discussed risks of physical contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee rub their eyes, and nose and scratch their back before returning to put on gloves at the prep table. EHS stopped the employee and educated them on when to wash procedures. The employee then washed their hands and grabbed a new pair of gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tan, and blackish-grey matter built up underneath the self-serve soda machine. Staff stated there was a small leak from the soda machine and that the establishment has plans to replace it soon. Discussed the importance of keeping areas clean while waiting for the soda machine replacement. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed coffee pot in the handwashing sink basin nearest the food prep area. An employee removed the coffee pot, at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4618/AMC-Toolbox---Reheating. Observed meatballs reheated to 113-145°F when reheated in the microwave. The employee stated the microwave had been fixed a few weeks prior and that the meatballs were reheated in accordance with their standard procedure. The employee then lengthened the reheat time. Upon reheating, the meatballs (174-181°F) temped above the required 165°F reheating temperature. Discussed lengthening the reheat time in the standard procedure or alternatively replacing the microwave with the back up microwave onsite. Employees to take a reheating temperature each time they reheat foods for hot holding. Discussed the importance of reheating with staff. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed heavy amounts of ice crystal build up on the vents of the freezer. Sheet pans and buckets have been placed below to collect falling ice crystals. No direct contamination observed. Proper repair to the freezer is required. Discussed the importance of keeping equipment in good repair. Correct By: Correct Prior To Next Routine Inspection