Subway

Inspector's notes

Observed sliced tomatoes and shredded lettuce in prep cooler at 50-52 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. TCS foods had been removed from walk-in between two and three hours prior as per person in charge. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed cooked meat balls with internal temperature between 115F - 125F. The person in charge stated the meatball had been placed for hot holding at 3pm, less than two hours ago, and discarded the meatballs at the time of inspection.

Inspector's notes

Observed a large container with attached spray nozzle of RoundUp under a storage rack by the three compartment sink. Discussed restruicted presence and use of poisonous and toxic material in a food establishment. The person in charge removed the container of RoundUp from the establishment at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single use plastic lids for drink containers with an acumulation of soils debris presented for self service next to the drink station by the front entrance. Discussed storing single use utensils to prevent contamination. The person in charge discarded the plastic lids at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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... QUAT sanitizer solution in 3 compartment sink measured 0 ppm while in use during inspection, sink was drained and refilled at time. Please ensure QUAT sanitizer solutions are maintained between 150-400 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

Repeat Violation 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... Items in both sides of prep line cooler, and in lowboy reach in cooler measured as follows (in degrees F): Chicken - 58-62, beef - 49-54, sliced ham - 55-58, sliced turkey - 55, tuna - 56-57, sliced tomatoes - 53, shredded lettuce - 55, sliced cheeses - 51-54. Person in charge (PIC) credited this to the cases being open during the lunch rush, however ambient temperatures of all three unites measured 54-59 degrees F with min/max thermometer. All time/temperature controlled for safety (TCS) food items were voluntarily discarded at time, and coolers were filled with ice to maintain temperatures. Please ensure all TCS food items are maintained at or below 41 degrees F when cold holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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... Left prep line cooler measured 55-59 degrees F, right prep line cooler measured 54 degrees F, lowboy reach in cooler measured 59 degrees F, all with min/max thermometer during inspection. TCS food items measured 51-62 degrees F internally and were discarded at time. Ice was packed into prep line coolers to continue service until units can be repaired. Please ensure all cooling equipment is capable of maintaining food items at 41 degrees F or below. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System... Mop sink has a faucet equipped with an atmospheric vacuum breaker (AVB) device, sink also had a y-valve being used to supply a hose and a misting unit to the air conditioning unit on the roof. Y-valve was shut off and faucet was on with system under pressure, water was shut off and y-valve was disconnected at time. Please ensure only approved plumbing systems are used, and AVB devices are not submit to constant pressure and abuse. Correct By: Corrected At Time Of Inspection