Firehouse Subs

Inspector's notes

Observed the following food items cold holding at internal temperature of 47-51 deg F in a large reach in unit on the food preparation line holding >41 deg F. Tuna, Brisket, turkey ham, salami mushrooms, caramelized peppers, roast beef, American, Provolone, Pepper Jack cheese. Manager informed all food items except caramelized peppers, mushrooms and tuna had been placed in this unit from the other reach in units in back area a short time prior and placed those back in reach in units and discarded, comedized peppers, mushrooms and tuna. This is second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large reach in unit on the preparation line holding temperature at 50 deg F (according to the min/max thermometer). TCS food items holding out of temperature was discarded or redirected to alternate units. Manager will call repair technician. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced meats, cheeses, and diced and sliced tomatoes all with internal temperature between 48 and 54 degrees Fahrenheit. Per PIC, items had been there less than 2 hours prior to inspection. Items were moved to a reach in in the back to cool to 41 degrees Fahrenheit. TCS foods shall be kept cold at 41 degrees Fahrenheit or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two prep tables on the sandwich make line with ambient air temperature of 53 degrees Fahrenheit. Have units serviced to ensure units are properly working to hold tcs foods at 41 degrees Fahrenheit or below. A reinspection will occur on Thursday, December 18, 2025.

Inspector's notes

Observed employee touch his face, cellphone and sanitizer bucket then proceed to put on gloves to make a customer order without washing his hands. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles under the 3 compartment sink with a common name labelling. PIC marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager observed 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.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.--- Observed no soap at the hand wash sink near the 3 compartment sink. PIC supplied hand wash sink with soap. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: Corrected At Time Of Inspection

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 cut deli ham, cut deli turkey, cut provolone, cut cheddar, and cooked chicken with an internal temperature of range 50F-53F in the bottom and top of the large perp cooler. Per PIC the food items have been in the prep cooler for less than 4 hours and moved all TCS food items to the reach-in cooler in the back of the kitchen. All TCS food must be maintained at 41°F or less, at all times. 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 large prep table with a minimum ambient air temperature 53.6F, maintaining TCS foods above 41F at time of inspection. Follow up re-inspection will be conducted to show that the unit is maintaining proper temperature for cold holding on 6/12/24. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. Instructed PIC to not store any TCS foods in unit until the unit is repaired or use ice so that the items are holding at 41F or below. Correct By: Correct Prior To Reinspection