Subway #22363

Inspector's notes

Observed both prep table tops running at ambient temperatures of 50°F and 53°F. All TCS foods within were between 45-50°F. 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. Per PIC, TCS foods have not been in tables longer than 2 hours. All TCS foods were placed in ice baths or moved to the walk-in fridge at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced turkey and ham, sliced cheese at 47°, 47°, and 49°F, respectively in the open top cooler on the sandwich line. 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. Per PIC, meats and cheese had been placed in the cooler within the hour with the sliced turkey only being in the cooler for a few minutes. PIC moved out-of-temp foods to walk-in to rapidly cool. Suggested closing the top or using plastic container tops for the foods when not in active use and servicing the machine to keep temperature down to 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager at time of inspection

Inspector's notes

Cooked meatballs in Steam table where at 69 Degrees. Manager indicated meatballs were put in steam table at 8am. Steam table is not holding temperature. Manager discarded meatballs at time of inspection and will service unit. Corrective Action: Corrected at time of inspection.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

No backflow preventer for the water fed oven -- provide ASSE 1015 dual check assembly backflow preventer and have test certification at time of reinspection No visible ASSE 1022 dual check valve backflow preventer. ASSE 1022 dual check valve is rusted -- provide new dual check valve backflow preventer No Test certification for the soda machine reduced pressure zone backflow preventer -- service and have test certification available at time of reinspection Facility has soft flex drain lines that lay below the flood lip of the soda machine floor sink --- lines to be hard piped with 1 inch air gap to the floor sink flood lip

Correct the following items: 1) Hole in the wall that is not sealed under the soda machine behind the cabinet -- seal. 2)No cove base in the restrooms -- provide a cove base. 3)Seal the gap at the 3-comp. sink/wall juncture. 4)Provide minimum 1-inch air gaps off the drain lines under the 3-comp. sink and under the soda tower. Clean the floor sinks. 5)Remove excess yellow/orange foam above walk-in unit. Seal. 6)Remove excess items store on top of the walk-in unit. 7)Remove rust from inside and outside the walk-in unit. Paint/seal with metallic paint. 8)Reach-in cooler leaking on front line.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- HOle in the wall that is not sealed under the soda machine behind the cabinet -- seal No cove base in the restrooms -- provide :

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law -- NO backflow preventer for the water fed oven -- provide ASSE 1015 daul check assembly backflow preventer and have test certification at time of reinspection No visible ASSE 1022 dual check valve backflow preventer -- provide new dual check valve backflow preventer No Test certification for the soda machine reduced pressure zone backflow preventer -- service and have test certification available at time of reinspection :

No paper towels at the back handwash station - manager provided at time of inspection Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe -- Facility has a NEMCO vegetable cutter that cannot be taken apart to clean the back blade and disassemble the cutter. The piece with the hitch pin securing the cutter is missing and remaining portion is damaged. -- Discontinue use of the cutter as it is not cleanable and replace with cutter that is in good condition, educated on cleaning process and referred to manufacture cleaning breakdown instructions NEMCO slicer is chipped and has blades in disrepair -- replace and maintain in good condition Correct By: Correct Prior To Reinspection

Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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. -- Three compartment sink setup for wash and sanitizer compartments. Middle compartment setup as pre-rinse with lettuce on the bottom of the sink -- employee cleaned the sink at time of inspection, educated that the sink to be setup as wash, rinse and sanitize; any pre-rinse to be done prior to setup of the three compartment sink and sink to be cleaned before setup Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -- Food prep table, backsplash of the three compartment sink, three compartment sink, food prep sink have a buildup of soiling -- clean and maintain clean Correct By: Correct Prior To Reinspection

Core-5-401.11, C: Capacity, Drainage --- Grease trap overflowing with soap bubbles around the seal and the vent pipe -- service Correct By: Correct Prior To Reinspection