Subway

Inspector's notes

Observed buildup on the inside of the soda nozzles. All food contact surfaces must be clean to sight and touch. Please scrub nozzles and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed recently sliced deli meats cooling in covered containers stacked on top of each other. Discussed cooling deli meats, cool in uncovered, unstacked containers to allow for air flow to cool meats quickly. Containers rearranged at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a couple fruit flies on the food preparation line. Please monitor and control for pests as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep table with an internal temperature of 50*F. PIC had been keeping all foods on ice until repairs are completed. Must repair prior to 9.3.25.

Inspector's notes

Observed frozen shredded chicken thawing in prep sink.

Inspector's notes

Observed employee washing dishes in three compartment sink return to make table to prep food without first washing hands. 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.

Inspector's notes

Observed meatballs, cold cut, sliced pepperoni with an internal temperature of 56*F in walk-in cooler. According to PIC, previous employee had sliced meats in deli slicer. Discussed importance of cutting one protein at once to prevent increase in temperature. Items were moved to freezer to rapidly chill. Also observed canned tuna with an internal temperature of 56*f stored at room temperature. It was observed that tuna is stored in walk-in cooler as part of prepping to rapidly chill product. Furthest right make table with sliced tomatoes, spinach, and shredded lettuce had an internal temperature of 49*F. All food items were discarded at time of inspection. PIC could not determine how long TCS foods had been stored in make table. Temperature logs had not been conducted for 3/21 day of inspection.

Inspector's notes

Observed furthest left make table holding ambient air temperature of 51*f. All cold holding equipment must be at or below 41*f. Must make repairs prior to 3.28.25

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 prep table with sliced tomatoes, shredded lettuce, and spinach with an internal temperature of 46-48*F. According to PIC, food had been re-stocked within 1 hour prior to inspection and ice was added underneath to help maintain temperatures below 41*f. Discussed maintaining low stock at all times. Temperature logs are used to monitor temperatures throughout the day (twice a day) but had not been completed for the afternoon shift nor the previous day. Discussed importance of maintaining temperature logs to ensure temperatures are monitored properly. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed main prep table holding ambient air temperature of 48*F. Since unit is in disrepair, ice is being used to maintain cold TCS foods below 41*F until repairs are completed. Please make repairs prior to 4/23/24. Correct By: Correct Prior To Reinspection

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 cut tomatoes at 48F at undercounter fridge under the toaster oven. Manager said tomatoes have been there for 3 hours. Moved to the walkin fridge at 40F. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Manager said they had not cleaned the vents on the fridge this week. This is the 3rd consecutive violation for cold holding. Signed manager up for the webinar on 9-26-23 from 845-11am during visit today. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd