Subway #25887

Inspector's notes

Observed sliced cheese and lunchmeat in the left prep table at a temperature of 49-52°F measured by probe thermometer. 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, foods had been in the prep table for a little over two hours. Prep table lid was lowered and sealed to cool down foods at time of inspection. Suggested prep table lid stay on as much as possible and especially when ovens are active to keep stable temperature of 41°F or below. 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.

Correct the following items: 1) Provide a flush floor cover for the grease trap located under the 3-comp. sink. 2) Provide dome strainers for floor sinks. 3) Secure the prep sink.

Correct the following items: 1) Remove excess ice buildup from walk-in freezer. 2) Remove rust from walk-in cooler unit. 3) Provide smooth washable ceiling tiles above the soda tower area. 4) Provide a metal splash guards at hand sinks. 5) Remove rust from reach-in cooler shelves or replace shelves.

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. --- Meat slicer has buildup of soiling on the back side of the blade, guard. Unknown time when the slicer had been cleaned. Slicer not in use at time of inspection Buildup inside the three compartment sink -- clean and maintain clean :

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises --- No splash guards on the handwash stations. Food stored and prepared within the area of the handwash stations. West side hands station had plastic containers stored in front and to the side of the sink. East handash station had consumer to go order stored next to the sink --- provide splash guard for each sink Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe -- Metal slotted spoon damaged with tear from outside of spoon to inside slot --- discarded at time of inspection Correct By: Corrected At Time Of Inspection

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 with the wash compartment (left side) draining to the floor sink and the sanitizer compartment (right side) to the grease trap. Chemical dispenser setup with wash detergent on left side and sanitzer on right side --- Sanitizer compartment to drain to the floor sink, setup sink from right to left --> wash, rinse and sanitize, correct chemical dispenser to dispenser to correct compartments Employees pre-rinsing in the middle compartment while wash compartment and sanitizer compartment is setup -- three compartment sink is to be setup as wash, rinse and sanitize; pre-rinse to be conducted prior to setup of three compartment sink, sinks cleaned and then setup wash, rinse and sanitize Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law -- No backflow for the water fed oven -- provide ASSE 1055 dual check assembly, provide test certification at time of reinspection No 1 inch air gap on the food prep sink and the three compartment sink drainage lines to the floor sink -- provide 1 inch air gap from the bottom of the drainage lines to the top of the floor sink flood lip ASSE 1022 dual check valve for the tea dispenser is plugged -- replace, install ASSE 1022 dual check valve vent down No test certificate for the soda machine ASSE 1013 reduced pressure zone backflow preventer -- provide at time of inspection Three compartment sink does not turn off and leaks at the hot water faucet -- repair/replace Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --- Missing cleanout covers -- provide Hole in the wall in the cabinet under the west handwash station -- seal Grease trap not flush with the floor -- provide cover over the grease trap and seal to provide easy cleanable area Screws securing the three compartment sink are rusted -- replace with stainless steel screws Rusted walk in cooler door -- replace/resurface Cabinet handle missing -- provide Missing toilet screw covers -- provide Back of the restroom handwash stations in disrepair -- reseal Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting -- 2 foot candles in the walk in cooler -- provide a minimum of 10 foot candles throughout the walk in cooler Correct By: Correct Prior To Reinspection