Firehouse Subs 1029-a

Inspector's notes

Observed reach-in cooler at front of establishment with minimum ambient air temperature of 44 °F as measured with min/max holding 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. Corrective Action: Correct prior to re-inspection on Friday, 3/27/26.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee working at register with gloved hands, then immediately handled ready to eat sandwich without a handwash and glove change. Manager instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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

At main handwashing sink and ice machine room handwashing sink, no hand drying towels available. Manager provided hand drying towels at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. At front service area, in tall glass front refrigerator, chubs of deli meat and cut lettuce with internal temperatures of 45*F. Per manager, TCS foods were placed in glass front refrigerator within normal time parameters. Employees moved chubs of deli meat and cut lettuce to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of tall glass front refrigerator was 44.5*F, taken with inspector min/max irreversible thermometer. Discontinue use of glass front refrigerator for storing of TCS foods until repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At front counter, in single door reach in refrigerator, bags of sliced deli meats (pastrami, brisket, roast beef, corned beef) with internal temperatures of 49*F-51*F. Per date sticker and manager, meats were sliced the previous day and maintained in reach in refrigerator. Sliced deli meats were discarded. See embargo form. Discussed maintaining shelves less stocked to allow for better air circulation. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front service area, in glass front refrigerator, chubs of deli meats and in single door refrigerator, sliced turkey and sliced ham with internal temperatures of 45*F-48*F. Per manager, TCS foods were in refrigerators within normal time parameters. Chubs of deli meats and sliced deli meats were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of glass front refrigerator was 47*F and single door refrigerator was 45.3*F, taken with inspector probe thermometer and establishment ambient air thermometers. Discontinue use of refrigerators until repaired, and able to maintain proper cold holding temperature throughout the day, especially at busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. ........In walk in cooler, cut tomatoes/ 55*F prepared about 2 hours and cooling in shallow covered containers. Cut tomatoes were partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection