Subway

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is currently working towards acquiring their CFPM. 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

An employee was observed making a sandwich, handling money at the register, changing gloves and not washing their hands prior to grabbing new gloves to start making another sandwich. Discussed with person in charge that anytime we change tasks or contamination to the hands occurs, such as going from making sandwiches to handling money and then going back to making sandwiches, that the hands must be washed prior to returning to work with the food. Employee removed their gloves and properly washed their hands at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some dishes that were stored as clean on the clean dishes rack according to the person in charge. Upon separating the dishes, some of the dishes were observed to have some food residues still trapped inside of the pans. Person in charge returned the pans to the 3-compartment sink to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. *2nd Consecutive Pf violation.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that there is at least one person present with a certified food protection manager certificate (CFPM). 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

Please ensure that there is at least one person present with a certified food protection manager certificate (CFPM). 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 sanitizer at the 3-compartment sink that was testing above the required 150-400 parts per million concentration for quat sanitizer as determined with the testing strips. It was observed that the water temperature was hot and the cold-water faucet was not working properly. The water flow for the cold faucet was very slow. Discussed with person in charge to reach out to a technician to have the faucet repaired. Person in charge emptied the sink and refilled the sink with cool water. Sanitizer solution was added manually and after adjustment, the sanitizer was testing within the appropriate range of 150-400 ppm for the quat sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed meat slicer stored as clean according to the person in charge that still had visible food residues on the slicer. Discussed with person in charge that meat slicer must be cleaned to sight and touch. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced ham, tuna salad, chopped chicken, shredded chicken, sliced tomatoes and sliced cheese with internal temperatures as measured using a probe thermometer of between 44°F- 46°F. It was observed that the unit temperature was indicating a holding temperature of 55°F. Discussed with person in charge to reach out to a technician to service the prep table. Discussed with person in charge to utilize time-as-control until the prep table is repaired. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please refer to violation #22. The sandwich prep line is not holding at the appropriate cold holding temperature of 41°F or below for time and temperature controlled for safety foods. A 24-hour re-inspection will occur for #33 cold holding capacities. 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 prior to re-inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is working towards acquiring their CFPM. 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 damaged tiles, some areas where the tile is missing entirely such as next to the 3-compartment sink and other areas where the floor is no longer smooth, durable and easily cleanable. Discussed with person in charge that floors, walls and ceilings must be smooth and easily cleanable. 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. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed container of cubed chicken on the prep line with an internal temperature as measured using a probe thermometer of 51°F. Person in charge placed the container of cubed chicken inside of the walk-in freezer to rapidly cool down to 41°F. In discussion with the person in charge, it was determined that the chicken had been out at ambient temperature for a short while as they were preparing the chicken by mixing it with a teriyaki sauce. After the chicken had been prepared, it was put out on the prep station. Food that has been taken out of cold holding for preparation purposes should be rapidly cooled back down to 41°F either inside of the walk-in freezer or cooler before it is placed out on the prep station. The prep station is only designed to maintain foods at their current temperature, not to rapidly cool foods down. Please ensure that foods are rapidly cooled after preparation inside of the walk-in prior to placing out on the prep station. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use -- Observed container of aerosol pesticide spray being stored near dry storage area. Spoke with person in charge (PIC) regarding approved pest control methods. Requested the PIC remove from premises at the time of the inspection. Restricted use pesticides shall only be applied by a certified applicator. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- Observed several damaged floor tiles throughout the establishment. Walls, ceilings, and floors shall be maintained in good repair. Please replace all damaged or missing floor tiles prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection