Subway

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***5th consecutive violation.

Inspector's notes

Provide 3/8" radius metal cove base at wall and floor junctures outside of the walk-in freezer. Flash off the back of the walk-in freezer to adjacent wall. Correct prior to the next routine inspection. A pattern of noncompliance is observed for this violation. 5th consecutive repeat. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***5th consecutive violation.

Inspector's notes

Observed internal temperatures between 43*F-47*F in foods in the flip-top cold-holding unit at the front counter closest to hot-holding unit. According to person in charge (PIC) the foods were placed in the unit 4-hour or more, prior to inspection. Some foods were placed in the unit less than 2-hours and were moved to alternate unit for rapid cooling. Foods (sliced turkey, roast beef, chicken strips, teriyaki chicken, rotisserie chicken, egg patties, steak, and sliced ham) were voluntarily discarded at time if inspection. Please see embargo form. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The test strips for the sanitizer at the 3-compartment sink were soiled and expired. Food establishments must have a way to test the sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. *****Re-inspection is scheduled for 3/2/2026

Inspector's notes

Provide 3/8" radius metal cove base at wall and floor junctures outside of the walk-in freezer. Flash off the back of the walk-in freezer to adjacent wall. Correct prior to the next routine inspection. A pattern of noncompliance is observed for this violation. 5th consecutive repeat. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. Person in charge (PIC) stated they were signed up to take the test. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. A pattern of noncompliance is observed for this violation. 4th consecutive repeat.

Inspector's notes

Provide 3/8" radius metal cove base at wall and floor junctures outside of the walk-in freezer. Flash off the back of the walk-in freezer to adjacent wall. Correct prior to the next routine inspection. A pattern of noncompliance is observed for this violation. 4th consecutive repeat. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has one CFPM who was not scheduled today. 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.

Inspector's notes

Provide 3/8" radius metal cove base at wall and floor junctures outside of the walk-in freezer. Flash off the back of the walk-in freezer to adjacent wall. Correct prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM 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.

Inspector's notes

Provide 3/8" radius metal cove base at wall and floor junctures outside of the walk-in freezer. Flash off the back of the walk-in freezer to adjacent wall. Correct prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable ------Observed cardboard used to line the floor in the walk in cooler do to a condensation in from the cooling unit. PIC removed the cardboard at the time of inspection. All non-food/food contact must be smooth and easily cleanable. Advised leaving the metal surfaces bare since they are already easily cleanable. Correct By: Corrected At Time Of Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------ Provide 3/8" radius metal cove base at wall and floor junctures outside of the walk-in freezer. Flash off the back of the walk-in freezer to adjacent wall. Correct prior to the next routine inspection. Correct By: Correct Prior To Next Routine 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. ------ In the open top meat cooler observed RTE steak, teriyaki chicken and rotisserie chicken with internal temperatures ranging from 48-55*F when measured with a probe thermometer. Observed the meats stored in silicone trays stacked 1-4 layers high. Observed all layers holding over 41*F. All other TCS foods held in direct contact with the metal pans were observed at 41*F or below, including the regular chicken not held in trays which measured 35*F. 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. Advised PIC to discontinue storing TCS foods in silicone trays unless all foods can be maintained at 41*F or below, or to use lids to help keep out environmental heat. Advised PIC to store the meats directly in the metal pans to ensure adequate contact with the cooler. PIC stated the foods had been restocked at 3pm. PIC removed the TCS food from the trays placed in the walk in to rapidly cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. ------ In the open top sandwich cooler, observed RTE TCS foods holding in both units measuring 44-50*F including roast beef chicken, rotisserie chicken, and veggie patties. Minimal ice buildup observed on the sides of the railing. PIC provided cold holding logs from 1:30pm showing all foods were held at 41*F or below. 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. Since the foods had been out of temperature for less than 1.5 hours and was not holding cold enough, the PIC moved the TCS foods to the walk in cooler at the time of inspection. Observed all foods holding at 41* F or below in the middle of the cooler. New foods were taken from the walk in cooler and placed in the middle of the cooler and non-TCS foods were stored on the our edges of the cooler. Advised PIC to take hourly line checks until the cooler can be fully repaired. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 right sandwich open top cooler, observed RTE TCS foods holding in both units measuring 44-50*F. Discussed coolers should maintain TCS foods at 41*F or below. Minimal ice buildup observed on the outer sides of the railing. Observed foods in the middle sections of the cooler holding at 41*F or below. Advised PIC to have the cooler repaired/replaced prior to re-inspection on 8/3/2023. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ------ Observed an accumulation of food debris on the underside of the blade and behind the blade guard of the meat slicer. The PIC stated the blade had been cleaned after being used the night before. Discussed maintaining food contact surfaces clean to the sight and touch. Slicer was washed, rinsed and sanitized at the time of inspection. 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 sandwich open top cooler, observed an ambient air temperature of 54*F in the left cooler and 42*F in the right when measured with a min/max thermometer. In the unit, observed RTE TCS foods holding in both units measuring 46-52*F including cut tomatoes, lettuce, spinach, deli ham, turkey, cold cut, roast beef, tuna salad, chicken, steak, rotisserie chicken, shredded cheese, and various sliced cheeses. Minimal ice buildup observed on the sides of the railing. PIC stated the cooler was turned on at 7:30am and foods were moved into the until around 8am. 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. Since the foods had been in the cooler longer than 2 hours and was not holding cold enough, the PIC moved the TCS foods to the walk in cooler at the time of inspection. Advised PIC to lower the covers and turn on the unit at the earliest possible time after arriving to ensure adequate time for the unit to cooler before adding foods. Advised PIC to utilize the back counter reach in until the unit can be repaired or is holding the non-TCS foods that were left in place at 41*F or below. 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 sandwich open top cooler, observed an ambient air temperature of 54*F in the left cooler and 42*F in the right when measured with a min/max thermometer. In the unit, observed RTE TCS foods holding in both units measuring 46-52*F. Discussed coolers should maintain TCS foods at 41*F or below. Minimal ice buildup observed on the sides of the railing. PIC stated the cooler was turned on at 7:30am and foods were moved into the until around 8am. Advised PIC to lower the covers and turn on the unit at the earliest possible time after arriving to ensure adequate time for the unit to cooler before adding foods. Advised PIC to have the cooler repaired/replaced if the unit is not holding non-TCS foods that were left in place at 41*F or below. A re-inspection will take place on 7/28/2023 to ensure the cooler has been repaired. Correct By: Correct Prior To Reinspection