Subway

Inspector's notes

Observed floor drain beneath the storage rack across from the mop sink to be pooling sewage at time of inspection. Per PIC, the floor drain catches the effluent from the walk-in cooler, and the cooler had just completed it's defrost cycle. PIC was able to remove debris from the strainer to allow for the sewage to be discharged through the floor drain. Discussed routine maintenance with PIC. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee rinse dishes in warewashing area, then move to food prep area and don gloves before reaching for cooked chicken. Employee properly washed hands at handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cut cucumbers, and cooked fried eggs in back of tabletop prep cooler in front prep area range in temperature between 48*F-49*F, via probe thermometer. Ambient temperature of unit was a minimum of 39*F, via minimum/maximum thermometer. Person-in-charge (PIC) stated all TCS food items in tabletop prep cooler are under temperature as a control for safety. PIC stated cut cucumbers, cut tomatoes, and fried eggs were placed in tabletop around 8:00 AM, approximately 4 hours prior. Cut tomatoes, cut cucumbers, and fried eggs were discarded by PIC at time of inspection. All other TCS food items in tabletop prep cooler were at 41*F or below at time of inspection. Discussed with PIC to swap non-TCS food items to the back of prep cooler or to store TCS food items in lower reach-in unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water at all handwash sinks, prep sinks, and warewashing area throughout facility. Observed water temperature at handsinks range in temperature between 85*F-97*F, and water temperature at prep sinks and warewashing area not exceeding 90*F. Facility water heater was adjusted and handwash sinks were at 110*F consistently and prep sinks/warewashing sinks were at 120*F consistently. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 4TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes (45-48'F) placed on a riser in metal pan on main tabletop prep cooler located front-house. Ambient temperature of unit measured at 40.8'F. PIC could not provide documentation at time of inspection to confirm if establishment uses time as a control for cut tomatoes in question. Additionally, no time stamps observed for tomatoes in questions. PIC stated tomatoes were stocked at 10am, less than 4 hours prior. All cut tomatoes improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Suggested PIC remove riser to ensure proper airflow is sustained to maintain proper cold holding temperatures of 41'F or below. 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.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. --- Observed employee handle cash registry, touch face and mobile phone, then change task to don new gloves and prepare food order. Employee was stopped prior to handling food and was asked to wash hands. Employee washed hands and donned new gloves at time of inspection. Ensure food employees wash hands in between tasks. Correct By: Corrected At Time Of Inspection