Subway

Inspector's notes

Observed TCS food inside of a walk-in refrigeration unit with an internal temperature of 45-47*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 46*F with min/max thermometer. TCS food items included blocks of cheese, tuna salad, and deli meats. 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. Corrected at time of inspection.

Inspector's notes

Observed TCS food inside of a walk-in refrigeration unit with an internal temperature of 45-47*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 46*F with min/max thermometer. 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. Maintenance arrived on site and repaired unit to hold ambient temperature of 41*F or less. Corrected at time of inspection.

Inspector's notes

Observed an employee preparing to slice meat on a deli slicer with dried food debris along the blade. Per PIC the facility has not used the slicer to slice anything prior to time of inspection and was cleaned the night before by the closing shift. Educated PIC that all food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection.

Inspector's notes

At time of inspection, manager has not acquired a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Correct prior to next routine inspection.

Inspector's notes

Observed a sugar sludge stalactite oozing from soda drip pan outflow pipe into floor drain. Educated PIC on ways of cleaning and clearing pipes on regular intervals to prevent sugar accumulation. 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. Correct prior to next routine inspection.

Inspector's notes

Discussed with PIC about obtaining a Certified Food Protection Manager. PIC stated they had taken over the manager role two weeks prior to inspection and have not acquired a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed TCS food in prep unit with an internal temperature of 47-50*F. Internal temperature registered with internal probe thermometer. PIC stated all food was held in unit over night and had not been restocked at time of inspection. TCS food items included cut tomatoes and cut leafy greens. 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. Corrected at time of inspection.

Inspector's notes

Observed a sanitizer dispenser in the three compartment sink dispensing inadequate levels of quat sanitizer. When in-use the line does not appear to be drawing appropriate levels of sanitizer from reservoir. PIC has called for maintenance on unit and will hand dose sanitizer until unit is repaired to working order. 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. Shredded lettuce, spinach, and various mayo based dressing with internal temperatures between 68 degrees F and 70 degrees F were cold holding inside a reach-in fridge below the toaster. Ambient temperature of the reach-in cooler was determined to be 67.6 degrees F by using a min/max thermometer. PIC stated that the items had been inside the reach-in cooler since the night before and were discarded. Cucumbers, peppers, pickles, and olives were placed in the reach-in approximately 1 hour before inspectors arrival and were moved to the walk-in to cool to 41 degrees F or below. PIC will call service technician to repair the reach-in cooler. Ensure all cold holding TCS items are held at 41 degrees F or below. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Shredded lettuce, spinach, and various mayo based dressing with internal temperatures between 68 degrees F and 70 degrees F were cold holding inside a reach-in fridge below the toaster (see violation 20). Ambient temperature of the reach-in cooler was determined to be 67.6 degrees F by using a min/max thermometer. PIC will call service technician to repair the reach-in cooler. Establishment has sufficient cooler capacities to operate safely until the cooler can be repaired. Reach-in coolers holding TCS items need to have an ambient temperature below 41 degrees F. Correct By: Correct Prior To Next Routine Inspection