Subway

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed floor drain under soda fountain with buildup of black slimy organic matter, inhibiting proper draining. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed shielding around ice dispenser on soda machine with black gelatinous organic material on it. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed slicer with purple food debris and green staining and pan with food debris stuck on the outside; these were stored with clean equipment and food contact surfaces. The person in charge indicated these food contact surfaces were cleaned prior to being put away. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Person in charge indicated these items would be rewashed, rinsed, and sanitized and they were placed in the warewashing area.

Inspector's notes

Observed meatball marinara with internal temperature of 112*F. Person in charge indicated they reheated it ~3 hours before inspection. Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled for safety (TCS) foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef, tuna salad, and sliced turkey with internal temperature between 45*F - 48*F in the refrigerated prep unit on the sandwich line. Person in charge indicated that these foods had been in the unit for less than 4 hours and were not prepared today; these foods were placed in the freezer for 10 minutes. Observed all three with internal temperatures under 41*F. Person in charge indicated they did not take internal temperatures today. The measured ambient temperature of the unit using a min/max thermometer when the inspector arrived was 43.3*F and by the time they left it was 40.8*F. Person in charge was instructed to monitor internal temperatures throughout the day to ensure their equipment is working adequately to hold TCS foods at 41*F and below. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excess boxes throughout kitchen. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Corrective Action: Correct prior to next routine inspection.