Firehouse Subs

Inspector's notes

Observed the water filter for the ice machine, located near the mop sink in the backroom, slowly dripping water. The PIC was advised to have the leak repaired. Correct prior to next routine inspection.

Inspector's notes

Observed syrup build up on back splash of soda machine. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was observed open and operating. 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 pitcher of water stored in handsink in sandwich assembly area. Per person-in-charge (PIC), pitcher is used to retrieve water for sandwich steamers. Discussed with PIC hand washing facilities must be maintained in a condition that promotes handwashing and are restricted for that use only. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Discussed using prep sink to obtain water for steamers. The pitcher was removed and re-sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wet wiping cloths stored in a sanitizer solution with a quaternary ammonia concentration of 0ppm. Observed sanitizer container connected to wall dispenser empty at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back prep sink with a leaky faucet. Observed leaky discharge pipe under back handsink next to three-compartment. Observed wall support to mop sink faucet detached and left escutcheon at mop sink disconnected from wall. Observed drain pipe for ice machine in mop sink area end in floor drain. Must repair plumbing prior to next routine inspection. Reconnect wall support and recaulk escutcheon to wall. Ensure all discharge/drain pipes are supplied with at least a one-inch air gap from the flood rim of the drain to the end of the pipe. All plumbing must be maintained in good repair at all times. 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.

Inspector's notes

Observed a flexible plastic tube in the hand sink in the ice machine room. Also observed employee using hand sink in sandwich assembly area to retrieve water for sandwich steamers. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. The tubing was removed and the person in charge indicated they would stop using the hand sink for water retrieval. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towel dispenser in back of house not functioning at time of inspection; person in charge removed the roll of paper towels from the unit so that employees had access to the paper towels. Also observed no paper towels at the hand sink in the ice machine room. Person in charge restocked the paper towel dispenser in the ice machine room. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Correct By: 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 a pink slimy organic material on the inside of the plastic shield of the ice dispenser on the ice and water machine. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. 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.>>>Observed the following ready to eat time/temperature controlled for safety foods in the refrigerated prep unit with internal temperatures of 45*F - 56*F: sliced cheeses (Swiss, Monterey jack), tuna salad, and cooked/deli meat (roast beef, pastrami, steak, chicken). The measured ambient of the unit was 42.6*F using a min/max. The person in charge indicated these foods had been in unit since at least last night and that a internal temperature checks were not completed today. The person in charge willingly discarded of all of the foods listed above. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. After discussion with the person in charge, it has been determined that the root cause of the violation was verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a build up of dust on the intake vent for one of the refrigerated prep units. Establishment must clean the vents to ensure the unit works efficiently. Establishment must develop a cleaning schedule to ensure the vent remains dust free. Correct By: Correct Prior To Next Routine Inspection