Subway

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty 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

The meatballs in hot holding had an internal temperature of 120*F-122*F using inspector's probe thermometer. Person in charge (PIC) stated they were placed in hot holding 1.5-hours prior. Hot holding unit was turned up to a hotter temperature and meatballs were re-heated 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hose attached to the mop sink and stored below the rim line of the basin. The hose cannot extend below the rim line. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There are missing floor tiles at the self-service soda station. 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. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty 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 a gallon size bottle of Ortho Home Defense pest control spray near the back door. Discussed with person in charge (PIC) that pest control spray can only be applied by a certified pest control specialist. Also discussed that pest control chemicals cannot be stored on site at food establishments. PIC removed the bottle of Ortho from the establishment at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some standing water near the back door and under the three-compartment sink. Person in charge (PIC) stated that it may be due to a leak that occurs when the water drains from the three-compartment sink and that the water near the back door may be due to spilling mop water at the mop sink. Please have a plumber come out and make repairs to the three-compartment sink so that it is no longer leaking. Also, please coach staff on cleaning spills and standing water. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There are missing floor tiles at the self-service soda station. 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. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels at the hand sink near the cash register. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No hand soap at the hand sink near the cash register. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Advised PIC to relocate soap dispenser or condiment storage so the soap dispenser is not located over food or single-use utensils. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a CFPM onsite at the time of inspection. The only CFPM certificate available onsite expired in 2023. 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

Establishment did not have a CFPM onsite at the time of inspection. The only CFPM certificate available onsite expired in 2023. 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 meatballs in marinara with internal temperatures ranging from 113-118*F when measured with a probe thermometer. Per PIC, the steamer was turned off 1 hour prior because the meatballs were overheated and causing an unwanted change in quality. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to change the steamer temperature to a lower setting which still allows for meatballs to be held at 135*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ambient air temperature in the walk in cooler at 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-57*F, including; tuna, marinara sauce, sealed ROP packages and cut slices of deli ham, turkey, cold cut deli meat, steak, cut lettuce, cut spinach, various deli cheeses, shredded cheese, meatballs, rotisserie chicken, diced chicken (assorted flavors). Per PIC all foods had been in the cooler longer than 4 hours. PIC recorded an ambient air temp of 35*F at 9am but not internal food temperatures were recorded from TCS foods held in the walk in cooler. Walk in cooler ambient air screen was observed non-functioning at the time of inspection. No leave in cooler thermometer was observed. 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 the foods had been placed in the cooler less than 4 hours prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. Also observed sliced ham, turkey and steam on the sandwich line with internal temperatures observed at 46-49*F when measured with a probe thermometer. Per PIC, the foods were taken from the walk in cooler at 2pm. All other TCS foods in the prep cooler were observed at 41*F at the time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ambient air temperature in the walk in cooler at 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-57*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 within 24 hours.

Inspector's notes

Observed an employee dump mop bucket water outside the back door into the parking lot behind the establishment. Educated PIC that all grey water and waste water must be directed through the sanitary sewer. Discussed mop water emptied into marking lots pose a risk to contaminating storm drains as well as to creating a pest/odor nuisance. PIC stated all mop water would be properly disposed down the mop sink drain. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a CFPM onsite at the 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

Establishment did not have a CFPM onsite at the 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 the hand sink on the sandwich line inoperable at the time of inspection. Observed the handle in disrepair so the handle is easily removed. Water cannot be manually turned on to produce adequate pressure for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Hot and cold water must be available under pressure to support proper handwashing. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the open top meat cooler observed RTE rotisserie chicken with internal temperatures measuring 46-48*F when measured with a probe thermometer. Observed the lowest layer measuring 41*F or below and any additional layers with TCS foods held over 41*F. 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. PIC stated the foods had been placed in the cooler less than 4 hours prior. PIC moved the pans of chicken and steak uncovered to the walk in cooler to rapidly cool. Advised PIC to discontinue storing TCS foods in silicone trays unless all foods can be maintained at 41*F or below, or to use lids to help keep out environmental heat. Advised PIC to store the meats directly in the metal pans to ensure adequate contact with the cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavily cracked and chipping hard plastic lids for use with food containers. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed the lids may pose a risk of physical contamination and cracks may provide areas that are difficult to clean and sanitize. PIC discarded the lids at the time of inspection. Corrective Action: 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. ------ In the open top meat cooler observed RTE steak, chicken, and rotisserie chicken with internal temperatures ranging from 50*F when measured with a probe thermometer. Observed the lowest layer measuring 41*F or below and any additional layers with TCS foods held over 41*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Advised PIC to discontinue storing TCS foods in silicone trays unless all foods can be maintained at 41*F or below, or to use lids to help keep out environmental heat. Advised PIC to store the meats directly in the metal pans to ensure adequate contact with the cooler. PIC stated the foods had been placed in the cooler less than 4 hours prior. PIC moved the pans of chicken and steak uncovered to the walk in cooler to rapidly cool. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-303.11, C: Intensity-Lighting ------- Observed a dim light installed in the corner of the walk in cooler so all areas of the unit were not fully illuminated. Ensure there is at least 108 lux (10 foot candles) inside walk in coolers. Advised PIC to replaced bulb with one bright enough to illuminate all areas of the walk in to allow for proper cleaning. The manager stated that the bulbs would be replaced as soon as possible. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-6-303.11, C: Intensity-Lighting ------- Observed a dim light installed in the corner of the walk in cooler so all areas of the unit were not fully illuminated. Ensure there is at least 108 lux (10 foot candles) inside walk in coolers. Advised PIC to replaced bulb with one bright enough to illuminate all areas of the walk in to allow for proper cleaning. The manager stated that the bulbs would be replaced as soon as possible. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd