Subway

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Unable to locate working, readable thermometer for walk-in cooler. Provide a readable thermometer to monitor ambient air temperature of refrigeration equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Food residues and debris found in front counter hand sink. Hand wash sinks are to be used for hand washing practices only. Use hand sinks for hand washing only. Food debris removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spray bottle with chemical solution found stored above tea packets on wire shelves.

Inspector's notes

Beverage lids found stored under counter hand sink drainpipe. Single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Properly store food equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Food residue found on walls, floor, and ceiling surfaces throughout food preparation areas, ware washing area, and/or inside walk-in refrigeration unit(s).

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. Residue build up on soda nozzles and interior pieces. Properly clean non-TCS food equipment at least once every 24 hours or prior if surfaces become contaminated. ---------- PIC set aside soda nozzles to reclean at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Numerous cracked lids/containers found on drying shelves. Provided equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Water collecting in large container underneath three compartment sink drain line. Repair drain line. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Residue build up found at floor/wall junctions in food preparation area. Clean flooring at a frequency to prevent build up. Correct By: 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. Following TCS foods found in front counter make refrigeration unit at the following internal temperatures: shredded cheese -45*F; turkey-49*F; pepper jack cheese - 48*F; roast beef 56*F; sliced tomatoes-49*F. TCS foods must be kept at an internal temperature of 41*F or below. Per food employee, refrigeration unit's lid was open for an extended amount of time (approximately one hour). ------------ Food employee closed lid to quick chill food found in unit. Monitor internal food temperatures to assure foods are kept at an internal temperature of 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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. Black bread liners are badly frayed. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Provide food equipment that is good repair. -------- Food employee removed damaged food equipment from service at time of inspection. Correct By: Corrected At Time Of Inspection