Subway

Inspector's notes

Observed no workers with Certified Food Protection Manager (CFPM) certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Discussed the need for a CFPM certificate with PIC (Area Manager). Correct prior to next routine inspection. 7th Repeat Violation

Inspector's notes

Observed no written policy for vomiting and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events required onsite at all times. MCESD vomit/diarrhea clean up procedures emailed to PIC via email at time of inspection. PIC is to print and keep vomit/diarrhea procedures available for future inspections. Corrective Action: Corrected at time of inspection.

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 (6TH 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 (5TH CONSECUTIVE)

Inspector's notes

Observed broken tiles at the floor juncture located under three-compartment sink. Observed caulking around grease trap under three-compartment sink damaged and not properly sealed, resulting in gaps. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic material in the floor drain under the beverage fountain. Also observe grime in the cabinet under the beverage machine. 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

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 (4TH 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 (4TH CONSECUTIVE)

Inspector's notes

Observed 2 slicers with green food debris. Employee indicated these pieces of equipment were cleaned. All food-contact surfaces must be cleaned to sight and touch. Employee put these pieces of equipment in the dish area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes and portioned cups of steak with internal temperatures between 46*F - 49*F in refrigerated prep case. Also observed sliced tomatoes and cutting spinach with internal temperatures between 44*F - 49*F in the reach in refrigerator across from the refrigerated prep unit; the measured ambient temperature of the unit was 46.4*F using a min/max. The employee indicated they did not take internal temperatures today and these foods had been in the units for more than 4 hours. Discussed measuring temperatures of time/temperature controlled for safety (TCS) foods at the beginning of the day to ensure all equipment is functioning correctly. Also discussed covering TCS foods to help them maintain internal temperatures under 41*F. All TCS foods improperly cold held were discarded by PIC 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 sliced tomatoes and portioned cups of steak with internal temperatures between 46*F - 49*F in refrigerated prep case. Also observed sliced tomatoes and cutting spinach with internal temperatures between 44*F - 49*F in the reach in refrigerator across from the refrigerated prep unit; the measured ambient temperature of the unit was 46.4*F using a min/max. The employee indicated they did not take internal temperatures today and these foods had been in the units for more than 4 hours. Discussed measuring temperatures of time/temperature controlled for safety (TCS) foods at the beginning of the day to ensure all equipment is functioning correctly. Also discussed covering TCS foods to help them maintain internal temperatures under 41*F. 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 09/23/24.

Inspector's notes

Observed organic material in the floor drain under the beverage fountain. Also observe grime in the cabinet under the beverage machine. 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.

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 sliced tomatoes with an internal temperature of 45*F in the reach in refrigerator across from the refrigerated prep unit in the front food preparation area. Person in charge indicated they were not prepared today and had been in the unit overnight; person in charge also indicated they had not taken internal temperatures today. The lowest measured ambient temperature of the unit doe with a min/max thermometer was 44.9*F. Person in charge informed because it had been more than 4 hours since the last internal temperature check the sliced tomatoes maybe unsafe for consumption and must be discarded; person in charge willingly discarded of the sliced tomatoes. 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 with an internal temperature of 45*F in the reach in refrigerator across from the refrigerated prep unit in the front food preparation area. Person in charge indicated they were not prepared today and had been in the unit overnight; person in charge also indicated they had not taken internal temperatures today. The lowest measured ambient temperature of the unit doe with a min/max thermometer was 44.9*F. Person in charge informed because it had been more than 4 hours since the last internal temperature check the sliced tomatoes maybe unsafe for consumption and must be discarded; person in charge willingly discarded of the sliced tomatoes. 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 08/28/23. Correct By: Correct Prior To Reinspection