Subway #27188

Inspector's notes

Observed meatballs in a hot well at 119-131*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per employee, meatballs were reheated about two hours prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Correct the following items: 1) Provide dome strainers for the floor sinks. 2) Ensure 1-inch minimum air gaps off drain lines. Repair leaking drain lines. 3) Seal gap at the 3-comp. sink/wall juncture. 4) Relocate paper towel dispenser from above the 3-comp. sink drain board to above the hand sink.

Correct the following items: 1) Remove rust from the walk-in unit door. 2) Remove rust from reach-in cooler racks or replace racks. 3) Provide metal splash guards for table mounted hand sink.

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. -- No handwash station in the warewashing area -- provide, all handwash stations are to be within 25ft of all points of service, with no physical barriers Correct By: Correct Prior To Reinspection

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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. --- Meat slicer has food particles on the back side of the blade. Per employee, slicer has not been used today --- employee washed, rinsed and sanitized meat slicer at time of inspection, educated on cleaning process and verifying Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable ---- Shelves in the reach in cooler are rusted --- replace, 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. -- Facility utilizing the middle compartment as a pre-scrape/rinse while the wash and sanitizing compartment are full --- Clean middle compartment, three compartment sink is to be setup as wash, rinse and sanitize. Pre-rinse of dishes and cleaning of the compartment to be conducted prior to three compartment sink setup Correct By: Correct Prior To Reinspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability -- Facility has a 38 gallon hot water heater -- provide a minimum of 50 gallon hot water heater 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 oven water line -- Provide an ASSE 1015 dual check assembly for the water line to the oven Soda machine ASSE 1013 reduced pressure zone backflow preventer has no drainage port --- provide drainage port with 1 inch hard piped air gap to the floor sink flood lip, provide test certificate at time of reinspection No backflow for the tea machine -- provide ASSE 1022 dual check valve No air gap for the soda machine and ice machine soft tubing drainage lines --- provide hard piped 1 inch air gap to the top of the floor sink flood lip No food prep sink -- provide food prep sink with hard piped drainage line to 1 inch air gap at the floor sink flood lip Leak at the three compartment sink faucet -- repair, replace, maintain in good condition Stopcock drain plug for the middle compartment of the three compartment sink does not hold water -- repair/replace, maintain in good condition :

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --- Area around the grease trap is not sealed and flush to the floor tiles, accumulating debris --- seal area to be flush to the floor tile Hole in the wall behind the soda cabinet where the soda lines are located -- seal, area to be flush, easy cleanable, non-absorbent, smooth and durable Cabinet has a 12 inch distance from the wall that is not accessible for easy cleaning -- seal, with access door for service of lines if necessary Facility has a gap between the wall and the access door across from the soda machine --- seal gap, area to be flush Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting --- Lighting in the walk in cooler at 2.5 foot candles --- provide a minimum of 10 foot candles throughout the walk in cooler Correct By: Correct Prior To Reinspection