Subway

Inspector's notes

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.

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. Calibrated inspector's Thermapen and min/max thermometer along with establishment's thermometer in ice water at 32*F. Walk in ambient temperature measured to be 50*F holding Time/Temperature Control for Safety (TCS) foods (sliced deli meats, milk, cheeses, cut lettuce, cut tomatoes, meatballs, cooked chicken) with internal temperatures measured to be 46-57*F. Per operator no delivery was made today and door to walk in was not left open. Reach in ambient temperature measured to be 47*F holding TCS foods (sliced deli meats, cut tomatoes, cut lettuce, mayo based dressings) with internal temperatures measured to be 48-55*F. Per operator temperature of both units and items were checked three hours prior and at that time items were below 41*F. Refrigeration repair company was immediately called for repair and showed up during inspection. Ambient temperature of walk in was returned to 41*F. Operator moved items from reach in to walk in and uncovered food items in walk in to facilitate rapid cooling and will monitor internal temperatures of food items to ensure they are held at correct temperature. Correct By: Corrected At Time Of Inspection