Subway

Inspector's notes

Observed vegetable cold holding unit displaying 48°F. Observed cut tomatoes and shredded lettuce at 48°F. Date markers showed tomatoes were brought out at 2pm and shredded lettuce at 1pm. Discussed with person in charge to put in work order to check and calibrate cold holding unit. Discussed with PIC to use time as control in the meantime replacing tomatoes and shredded lettuce every 4 hours, until unit can consistently hold the vegetables at 41°F. 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.

Inspector's notes

Observed vegetable cold holding unit displaying 48°F. TCS foods in unit were observed at 48°F. Discussed with PIC putting in work order to make sure unit is calibrated and working properly to consistently hold all TCS foods at proper temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present 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.

Core-2-303.11, C: Prohibition-Jewelry --Observed employee wearing a loose bracelet that came in direct contact with food while cutting bread. The sandwich bread was discarded and the bracelet was removed at the time of inspection. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Discussed public health risks with Person in Charge. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handle cash and cellphone then return to preparing food for immediate service without washing hands. Employee was stopped and instructed to wash hands. Discussed when to wash procedures and public health risks with the Person in Charge (PIC). Ensure all employees are trained on proper handwashing procedures. 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 multiple TCS food items (such as cut tomatoes and tuna salad) at the sandwich making line with internal temperatures between 45-55°F at the time of inspection. PIC stated temperatures were verified to be below 41°F less than 4 hours before inspection time. A technician was called for repairs at the time of inspection. Food in this unit will temporarily follow Time as Public Health Control (TPHC) for TCS food. Food in these units will be placed here with starting temperatures below 41°F and be discarded after 4 hours. Procedures and discard time must be posted for employees to see. Discussed cold holding policies, procedures, thermometer use, and public health risks. Ensure all TCS food being monitored by cold holding maintains internal temperatures of 41°F or below at all times. Correct By: Corrected At Time Of Inspection