Subway

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. 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.

Inspector's notes

Observed lettuce, spinach, and cut tomatoes with temperatures between 44 to 46*F in the prep table at time of inspection. Per employee, items were placed into the prep cooler less than 2 hours prior to inspection. All items were moved to the walk-in cooler to rapid cool at time of inspection. Discussed with PIC about not utilizing the cooler for TCS food items at time of inspection. Establishment has multiple working prep coolers, reach-ins, and walk-in cooler/freezer. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items in the refrigerated prep line with internal temperatures between 44*F-55*F: shredded lettuce and sliced tomatoes. Ambient air temperature of unit was at 48.1*F, via min/max thermometer. The lid was observed to be open at time of inspection and items did not have a time stamp. Person in charge (PIC) indicated the cut lettuce and sliced tomatoes were placed in unit at approximately 6:00AM, 2.5-3 hours prior. PIC relocated TCS food to functioning refrigeration unit to cool to 41*F at time of inspection. PIC stated they will put sliced tomatoes and cut lettuce under time as a control until unit can be repaired, and time stamped food items at time of inspection. PIC was provided guidance on time as a control. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed use of ice baths, time as a control, and repairing cold equipment with PIC. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 9/30/2025. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 45*F - 51*F. Ambient air temperature of unit was at 45.5*F, via min/max thermometer. The lid was observed to be open at time of inspection. Person in charge (PIC) indicated the cut lettuce and sliced tomatoes were placed in unit at approximately 7:00AM. PIC relocated TCS food to functioning refrigeration unit to cool to 41*F at time of inspection. 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. PIC stated they will put sliced tomatoes and cut lettuce under time as a control until unit can be repaired, and time stamped items at time of inspection. PIC was provided guidance on time as a control. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 45*F-51*F. Ambient air temperature of unit was at 45.5*F, via min/max thermometer. The lid was observed to be open at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed use of ice baths, time as a control, and repairing cold equipment with PIC. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 9/18/2025. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. Ambient air temperature of unit was at 42.2*F on right side and 46.2*F on left side, via min/max thermometer. The lid was observed to be open at time of inspection. Person in charge (PIC) indicated some containers had been in unit since 1:30AM, and others had been placed in unit 30 minutes prior. PIC states internal temperatures of food items had not been verified today. PIC relocated TCS food to functioning refrigeration unit to cool to 41*F if placed in unit within 4 hours and discarded tomatoes that had been in unit longer than 4 hours at time of inspection. 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 shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. Ambient air temperature of unit was at 42.2*F on right side and 46.2*F on left side, via min/max thermometer. The lid was observed to be open at time of inspection. Person in charge (PIC) indicated some containers had been in unit since 1:30AM, and others had been placed in unit 30 minutes prior. PIC states internal temperatures of food items had not been verified today. PIC relocated TCS food to functioning refrigeration unit to cool to 41*F if placed in unit within 4 hours and discarded tomatoes that had been in unit longer than 4 hours at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed use of ice baths, time as a control, and repairing cold equipment with PIC. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 9/8/2025.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed meatball sauce in steam well with internal temperature of meatballs at 112*F-130*F, with sauce at 150*F-155*F. Per Person-in-charge (PIC), meatball sauce was reheated in microwave and stirred approximately 1.5 hours prior and placed in steam well. PIC stated internal temperature once reheated was unknown. Meatball sauce was reheated to 165°F at 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. TCS food reheated in microwave for hot holding must be reheated to 165°F and rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-cooked chicken in large bowl of 64*F water near prep sink in back area. Observed pre-cooked bacon, provolone cheese, and shredded cheese (47*F-52*F) thawing on top of back prep table. Per PIC, TCS food was removed from the freezer approximately 30 minutes-1 hour prior. PIC placed TCS food in walk-in at time of inspection. Per PIC, TCS food is removed from freezer, left to thaw until no longer frozen, and moved to the walk-in. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of soil/debris build up on floor throughout establishment. 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.

Inspector's notes

Observed congealed soda syrup and pink slimy organic material around the soda syrup nozzle of Coca Cola freestyle machine. Also observed a buildup of food debris on prep tables where clean food contact surfaces are stored. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Establishment must clean and develop cleaning scheduled by next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed slow leak from discharge piping of 3- compartment sink and a slow leak from the faucet of the 3-compartment sink when it is on. Also observed prep sink that sprays water from the aerator onto floor when turned on. Plumbing must be maintained in good repair. Plumbing must be repaired by next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECTUIVE)

Inspector's notes

Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. The person in charge indicated these foods had internal temperatures of less than 41*F 2 hours before inspection. The lid was closed when the establishment did not have customers but when the lid was opened these foods had either the same internal temperature or higher. The measured ambient temperature of the unit was 49.4*F using a min/max thermometer. Person in charge put ice under the pans or moved these foods to functioning units. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed sheet pans in sanitizer compartment of 3-compartment sink soaking in quaternary ammonia sanitizer with a concentration of 0 ppm quaternary ammonia. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined the chemical dispenser was not dispensing an adequate amount of quaternary ammonia concentrate. Inspector demonstrated how to hand measure concentrate and person in charge indicated they would reach out to their chemical dispenser company to service the machine. Food-contact surfaces were properly sanitized at time of inspection in a quaternary ammonia sanitizer with 200 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. The person in charge indicated these foods had internal temperatures of less than 41*F 2 hours before inspection. The lid was closed when the establishment did not have customers but when the lid was opened these foods had either the same internal temperature or higher. The measured ambient temperature of the unit was 49.4*F using a min/max thermometer. Person in charge put ice under the pans or moved these foods to functioning units. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 08/09/24.

Inspector's notes

Observed congealed soda syrup and pink slimy organic material around the soda syrup nozzle of Coca Cola freestyle machine. Also observed a buildup of food debris on prep tables where clean food contact surfaces are stored. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Establishment must clean and develop cleaning scheduled by next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed slow leak from discharge piping of 3- compartment sink and a slow leak from the faucet of the 3-compartment sink when it is on. Also observed prep sink that sprays water from the aerator onto floor when turned on. Plumbing must be maintained in good repair. Plumbing must be repaired by next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECTUIVE)

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.>>>Observed egg patties with an internal temperature of 48*F; the egg patties were sitting on a tray in a pan in the refrigerated prep unit on the line. Person in charge indicated the egg patties had been there for 3 hours; the person in charge removed the tray and within 30 minutes the egg bites had an internal temperature of 43*F. Also observed sliced tomatoes, spinach, and shredded lettuce with internal temperatures between 45*F and 52*F in the refrigerated prep unit. The measured ambient temperature of the unit was 52.1*F using a min/max thermometer. Person in charge indicated that these foods had been in the unit for 3.5*F; person in charge voluntarily discarded of the lettuce and put the sliced tomato and spinach in the freezer to rapidly cool them down to 41*F and below. Observed internal temperature of 41*F for these foods within 30 minutes. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.>>>Observed sliced tomatoes, spinach, and shredded lettuce with internal temperatures between 45*F and 52*F in the refrigerated prep unit. The measured ambient temperature of the unit was 52.1*F using a min/max thermometer. Person in charge indicated that these foods had been in the unit for 3.5*F; person in charge voluntarily discarded of the lettuce and put the sliced tomato and spinach in the freezer to rapidly cool them down to 41*F and below. Observed internal temperature of 41*F for these foods within 30 minutes. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Re-inspection on or before 02/26/24. Correct By: Correct Prior To Reinspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed congealed soda syrup around the soda syrup nozzle of coca cola freestyle machine. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Establishment must clean and develop cleaning scheduled by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Observed slow leak from discharge piping of 3-compartment sink and a slow leak from the faucet of the 3-compartment sink when it is on. Plumbing must be maintained in good repair. Plumbing must be repaired by next routine inspection. Correct By: Correct Prior To Next Routine Inspection