Cheba Hut Sub Shop

Inspector's notes

Observed the left side of the open-top cold-holding unit not holding at 41*F or lower. The sliced tomatoes and lettuce were 43*F-44*F. There is a toaster directly above the unit and this side of the unit did not have covers over the food. Person in charge (PIC) re-placed the covers and will re-check the internal temperatures within the hour. If the food is still above 41*F the PIC will move the items to another cold-holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled customer IDs then started to handle food without washing hands. Employee washing the dishes wiped hands off with a cloth towel. Had employees wash hands . Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Inspector's notes

Observed dishes being washed and sanitized in a solution containing less than 150ppm quat when measured with a chemical test strip. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications (200ppm quat for establishment's quat). Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Reviewed testing methods with the employee dishwashing and PIC. PIC added additional quat tablets to bring the concentration up to 200ppm quat. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the open-top cooler below the toaster on the main line with an ambient air temperature of 41*F when measured with a min/max thermometer. On top of the cooler, observed multiple TCS foods holding between 44-50*F when measured with a probe thermometer, including: two preparations of hummus, feta cheese crumbles and shredded lettuce. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All foods held within the lower cavity of the cooler observed holding at 41*F or below. Per cold logs, all TCS foods in the unit were held at 41*F or less within the past two hours. PIC stated all other foods in the cooler that were observed holding at 41*F or below had been restocked within the past 30 minutes. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed relocating TCS foods away from heating equipment to help foods maintain temperatures at 41*F or below. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed TCS foods in the reach in cooler below the toaster on the main line with an ambient air temperature of 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-49*F when measured with a probe thermometer, including: various deli meats, cheeses, sliced lettuce, tomatoes, and hummus. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per cold logs, all TCS foods in the unit were held at 41*F or less within the past two hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the reach in cooler below the toaster on the main line with an ambient air temperature of 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-49*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing less than 100 ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 150-400 ppm (per manufacturer’s instructions) and verified with a chemical test strip. Reviewed three compartment setup and sanitizer testing with PIC. The PIC emptied the solution and refilled the compartment with a solution measuring 200 ppm. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. - ----- In the prep cooler across from the grill, observed an ambient air temperature of 49*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-52*F when measured with a probe thermometer, including: deli ham, turkey, roast beef, guacamole with diced tomatoes, hummus, shredded cheeses, cream cheese, sliced lettuce, and sliced tomatoes. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods had been in the cooler for 2 hours were less and we moved back to the walk in to rapidly cool. Advised PIC to utilize the back prep cooler or time as a control until the cooler can be repaired. Advised PIC to relocate the cooler from under the toaster or provide a smooth and easily cleanable barrier such as stainless steel as a barrier between the toaster and prep cooler to help shield the cooler from the toaster heat. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. ------ In the prep cooler under the front toaster, observed an ambient air temperature of 49*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-52*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. A re-inspection will take place on 7/31/2023 to ensure the cooler has been repaired or replaced. Correct By: Correct Prior To Reinspection