Subway

Inspector's notes

No certified food manager present.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Light is out in the walk-in freezer. Please repair.

Inspector's notes

Observed sliced tomatoes, sliced cucumbers, sliced bell peppers, shredded lettuce, sliced onions in the prep line cold holding unit with temperatures ranging from 47*F-52*F. In the other cold-holding prep table tuna was observed with an internal temperature of 47*F. Measure the temperature of the unit with min/max thermometer inside, lid was down and got a temperature of 52*F. Discussed with Person in charge (PIC) that the unit was not keeping the food at 41*F and needed to be looked at. PIC opened a ticket for repairs. All food items were put in walk-in cooler to get down to or below 41*F.

Inspector's notes

Observed a can of Raid on the ground in the back storage room near the back door. Discussed with person in charge (PIC) that pest control shall not be on the premises. PIC removed the can from the establishment at time of inspection.

Inspector's notes

Observed sliced tomatoes, sliced cucumbers, sliced bell peppers, shredded lettuce, sliced onions in the prep line cold holding unit with temperatures ranging from 47*F-52*F. In the other cold-holding prep table tuna was observed with an internal temperature of 47*F. Measure the temperature of the unit with min/max thermometer inside, lid was down and got a temperature of 52*F. Discussed with Person in charge (PIC) that the unit was not keeping the food at 41*F and needed to be looked at. PIC opened a ticket for repairs. All food items were put in walk-in cooler to get down to or below 41*F while repairs are being made. Corrective Action: Correct prior to re-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. Observed sliced tomatoes holding 50F on the assembly line. Also observed chicken covered in sauce at 46F and other chicken and steak items in the rubber boats holding 44-45F. PIC removed the top layer and the bottom layers were holding 40-41F. PIC moved the tomatoes and meat items to the walk in to cool back down to 41F. TCS food items must hold 41F or below. **REPEAT VIOLATION Repeat Violations: 1st,Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present No Certified Food Protection Manager was present at the time of inspection. A CPM certificate for one of the managers was posted at the facility, but the manager was not present. A person in charge with a Certified Food Protection Manager certificate must be present at all hours at the operation. Repeat Violations: 2nd,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 overfilled trayed chicken strips, tomato, and trayed teriyaki chicken in prep line reading (47-49 F), per person in charge foods had been there about 40 minutes. Discussed with person in charge that cold holding wells should not be filled passed the designated lines. Foods were placed in walk in to cool. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Single-Use/Single Service Items Observed several boxes of single service utensils stored in the cabinet under the drain-lines for the front handwashing sink. Keep all food and food contact surfaces away from any drain-lines or other sources of contamination. Boxes were moved. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection