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 3rd Consecutive Violation

Inspector's notes

Observed in the small refrigerator below the sandwich toasting oven, three containers of sliced tomato and a container of cooked egg at internal temperatures of 46*F to 50*F measured with a probing thermometer. The unit had an internal ambient temperature of 50*F measured with min/max thermometer. The sliced tomatoes were datemarked from yesterday and the cooked egg did not have a date mark. Per person in charge (PIC) it was unclear when the cooked eggs were made and placed in the unit and also unsure when the tomatoes were placed in the unit. Discussed with PIC 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. All TCS foods improperly cold held were embargoed and discarded by PIC at time of inspection. Discussed to use other adequate refrigeration until the unit is able to maintain TCS foods at 41*F or less. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

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. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced turkey, roast beef, ham, pepper jack, provolone, cheddar, cooked chicken, and cold cuts in the prep table with temperatures between 46 to 64*F at time of inspection. Per employee, all items were placed in the prep table less than 2 hours prior to inspection except for the roast beef which was from the day prior to inspection. Employee voluntarily discarded roast beef at time of inspection. All other TCS food items were moved to the walk-in cooler to rapid cool at time of inspection. Observed deli meat prep table turned off at time of inspection. Per employee, they turn off prep table once a day to defrost it. Employee turned on prep table at time of inspection. Discussed with PIC about letting unit cool down prior to re-setting up prep table at time of inspection. Discussed with PIC and employee about not turning off cold holding units especially with food items in the prep table. 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 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 spinach, cut lettuce, and sliced tomatoes in a prep table and back stock stored in the reach-in cooler next to the bread rack with temperatures between 46 to 48*F at time of inspection. Per person in charge (PIC), tomatoes spinach, and cut lettuce were all in the prep table and reach-in cooler for longer than 4 hours prior to inspection and were voluntarily discarded at time of inspection. Observed ambient temperatures of the reach-in cooler and prep table at 46.8 and 45.3*F at time of inspection. Establishment has a functioning prep table, freezer, and walk-in cooler 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 cut tomatoes, cut lettuce, and cut spinach in the veggie prep table with temperatures between 49 to 51*F at time of inspection. Per employee, items were restocked in the prep table less than 2 hours prior to inspection. Employee moved items to the walk-in to rapid cool at time of inspection. Observed ambient temperature of the veggie prep table at 44.6*F at time of inspection. Establishment has a prep table, reach-ins, a walk-in and freezer that is able to maintain food at 41*F or below. Discussed with employee about discontinuing use of the veggie prep table until it is able to maintain TCS food items at 41*F or below 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. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. - Observed buildup of organic matter on soda nozzles in drink area. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak at 3-compartment sink faucet at time of inspection. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection