Port of Subs

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Establishment has a "Certified Manager Training" certificate from the franchise completed in 2018 that does not appear to be from an ANSI accredited CFPM program. Provided PIC with a list of accredited programs. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels observed at the hand wash sink in the back kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wet-stacked dishes on the drying rack above the 3 comp sink. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC separated the wet-stacked dishes to be properly air-dried at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain a certified food manager for the establishment. list of available course resources on esd.maricopa. gov reviewed with manager o duty Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed final ware washing basin sanitizer at 0-25 ppm in use. proepr chlorine residual/preparation reviewed with staff on duty. chlorine at 50-100 ppm established. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the front service deli meat station. some cut bulk, pepperoni and salami stored atop each other. temperatures taken indicating 50-51 deg f . food cooler temperature verified at 36 deg f. suggested to keep exceeded deli meat in the lower panels to ensure all tcs food is stored/maintained at 41 deg f. manager removed excess deli meats. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure spray bottles filled on site are provided with identification label. manager removed spray bottles. all labeled during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager observed onsite at time of inspection. 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 employee coming back from being outside, enter the kitchen, put gloves on, and began making sandwiches. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a shelving unit with product blocking the handwash sink in the back room. Handwashing sinks must be maintained so accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting knives and cutting board being used to cut sandwiches. PIC stated items were washed, rinsed, and sanitized usually once a day or when they have time. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Meat Ball opened Sunday 3-10-2024 and no date was noted on container. Please date all ready to eat TCS items once opened for more than 24 hours. These items can be stored in walk in cooler or refrigerator for a limited time of 7 days total. PiC labeled date on container during inspection. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Floor sink beneath the soda fountain noted excessively rust and moldy. Please clean Correct By: Correct Prior To Next Routine Inspection