Firehouse Subs

Inspector's notes

Observed hand sink with corrosion and missing metal near handles and caulking separating from the walls. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed front hand sink with rust and corrosion near the hot water handle. Several sinks in facility observed to be separating from wall and in need of new caulking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee enter into building from exterior to begin shift, employee applied apron, entered dish area and began to put away clean dishes. A hand wash was not conducted between entering establishment and handling equipment used for food. Employee corrected. Correct By: Corrected At Time Of 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. Rear hand sink found block by trash can. Hand wash sinks must be accessible at all times. Trash can moved. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. Rear hand wash sink found with no paper towels. Front hand wash sink ran out of paper towels. Inspector had to ask for paper towels to be re stocked at both locations. Corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. Observed Marinara Meatballs hot holding in right unit improperly at 117*f degrees. Manager stated meatballs had been in unit since 9:30am. Discarded. must be maintained above 135*f degrees. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.....Upon entering kitchen cookline open top units were left open. Temperature control for safety (TCS) food items such as lettuce, pastrami, ham, pulled pork, salami, temped between 44-47*f degrees. Instructed staff to shut open top lids when not in use. Establishment is using ice in lower portion of open top unit to aid in cooling of unit. Unit found holding internal temp below 41*f degrees. TCS food items in both double door reach-ins in the back were holding between 44-47*f degrees. Upon further investigating the cold setting on unit was on a low setting. PIC turned unit back to a cooler setting. Both units were confirmed 38*f and 37*f degrees by end of inspection via min/ max. TCS food items in rear units included Ham, corned beef, cut tomatoes, cut lettuce, various sliced cheeses, tuna mix, salami, and pastrami. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Upon entering kitchen cookline open top units were left open from lunch rush. All Temperature control for safety (TCS) food items temped between 44-45*f degrees. Instructed staff to shut open top lids when not in use. Unit confirmed working with inspector Min/max. TCS food items in both double door reach-ins in the back were holding between 44-46*f degrees. Upon further investigating the cold setting on unit was nocked down. Owner turned unit back to a cooler setting. Both units were confirmed below 41*f degrees by end of inspection via min/ max. TCS food items in both units included Ham, corned beef, cut tomatoes, cut lettuce, various sliced cheeses, tuna mix, and pastrami. Discussed regular cleaning or coils with owner and thermometer calibration Correct By: Corrected At Time Of Inspection