Subway

Inspector's notes

Observed no certified food protection manager present 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. **2nd Consecutive Violation**

Inspector's notes

Observed handwashing sink by walk-in fridge to be leaking from pipe below basin. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive Violation**

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site 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 handwashing sink by walk-in fridge to be leaking from pipe below basin. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed lettuce and cut tomatoes in prep table both temp at 50*F. Person in charge stated items had been in the unit since 9am and were in under the counter refrigerator unit overnight. Two lettuce containers stored in under the counter refrigerator had an internal temp of 48-50*F and 2 spinach containers internal temp of 50-52*F. Both lettuce and spinach were stored in unit overnight and PIC unsure how long TCS items have been out of temp. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. **Second Consecutive Violation**

Inspector's notes

Under the counter refrigerator across from prep tables observed to have an ambient temperature of 56*F. Instructed staff to store all food in walk-in until repaired. 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. Re-inspection scheduled on 8/1/25.

Inspector's notes

Observed tile cove to be detached from wall under 3 comp sink, exposing interior of wall. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cold holding unit to have ambient temperature of 48*F. All TCS foods improperly cold held were discarded by PIC at time of inspection including spinach (48*F) and cut lettuce (50*F). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Instructed person in charge (PIC) to store all TCS foods in walk in fridge until unit is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site during inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.=== Observed multiple TCS( Time/Temperature control for safety food items) foods in temperature danger zone in Deli Meat & Cheese reach-in unit. Observed internal temperature ranges from 44F-52F for the following items: Chicken strips, capicola,egg,bacon,provolone cheese, swiss cheese, American cheese, mozzarella cheese & pepperjack cheese. Also observed lettuce and spinach at 50F in reach-in below oven. Notified PIC (Person in Charge). PIC confirmed internal temperatures and discarded all items listed. PIC notified Inspector TCS foods will not be placed into cold holding unit below oven moving forward.====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection