Subway

Inspector's notes

Observed all TCS foods in right make table to above 41°F at time of inspection. Person in charge stated items were put in unit at 8am. TCS food items include shredded chicken, roast beef, sliced turkey, sliced ham, provolone cheese, bacon, tuna, and cubed chicken. Temperatures taken at approximately 10:45am with temperatures ranging from 44-49°F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection. **3rd Consecutive Violation**

Inspector's notes

Observed right make table have an ambient temperature of 48-51°F at time of inspection with digital thermometer ranging from 33-41°F. Establishment turns unit off at night and back before open in the morning. 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. Establishment will rotate TCS foods every 2 hours until unit holds proper temperature. Recommend keeping unit on throughout the night or finding alternative solution that allows unit to be at 41°F to hold TCS foods. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required. **3rd Consecutive Violation**

Inspector's notes

Observed tile cove under make line to be detached and removeable. 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 handwash sink next to walk-in fridge not in operation at time of inspection. Establishment has one other handwash sink located by the cash register at the end of the make line, more than 20 feet away from the BOH food prep area and dishwashing. 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. Corrective Action: Correct prior to re-inspection. Upon 3/12 re-inspection, hand sink observed out of order with drain pipe detached. Upon 3/23 re-inspection, hand sink observed not in working condition. 10 day re-inspection required.

Inspector's notes

Observed tile cove under make line to be detached and removeable. 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 handwash sink next to walk-in fridge not in operation at time of inspection. Establishment has one other handwash sink located by the cash register at the end of the make line, more than 20 feet away from the BOH food prep area and dishwashing. 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. Corrective Action: Correct prior to re-inspection. Upon 3/12 re-inspection, hand sink observed out of order with drain pipe detached. 10 day re-inspection required.

Inspector's notes

Observed right sandwich prep table have an ambient temperature of 55*F at beginning of inspection and lower to 47*F by the end of inspection. with digital thermometer ranging from 48-60*F. Establishment turns unit off at night and back on 30 minutes before open in the morning. 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. Establishment will rotate TCS foods every 3 hours until unit holds proper temperature. Recommend keeping unit on throughout the night or finding alternative solution that allows unit to be at 41*F to hold TCS foods. Corrective Action: Correct prior to re-inspection. Upon 3/12 re-inspection, prep unit observed to have ambient temp of 44.6*F. 10 day re-inspection required. **Second Consecutive Violation**

Inspector's notes

Observed tile cove under make line to be detached and removeable. 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 handwash sink next to walk-in fridge not in operation at time of inspection. Establishment has one other handwash sink located by the cash register at the end of the make line, more than 20 feet away from the BOH food prep area and dishwashing. 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. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required.

Inspector's notes

Observed meatballs hot held with an internal temperature of 85*F and the tomato sauce approximately 105*F. Meatballs were re-heated for hot holding within the past hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in both prep fridges have an internal temperature above 41*F. Prep table digital thermometer read 60*F at beginning of inspection, lowering to 48*F at the end of inspection with ambient temperature of 47-55*F. PIC stated the unit is turned off nightly and turned back on in the morning 30 mins before open and gets to temp by noon. Person in charge stated some items are held in under the counter fridge overnight and some in walk-in fridge. Under the counter fridge observed empty with an ambient temperature of 53*F. All TCS foods improperly cold overnight in under the counter fridge were discarded; sweet onion chicken (47*F), rotisserie chicken (49*F), grilled chicken (51*F), sliced ham (50*F), sliced turkey (47*F), cut lettuce (48*F), cut tomato (50*F). All TCS foods improperly cold held and stored in walk-in overnight were moved at alternative working unit; roast beef (49*F), sliced peperoni (48*F), sliced salami (50*F), limp bacon (50*F), tuna (45-51*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. Corrective Action: Corrected at time of inspection. **Second Consecutive Violation**

Inspector's notes

Observed right sandwich prep table have an ambient temperature of 55*F at beginning of inspection and lower to 47*F by the end of inspection. with digital thermometer ranging from 48-60*F. Establishment turns unit off at night and back on 30 minutes before open in the morning. 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. Establishment will rotate TCS foods every 3 hours until unit holds proper temperature. Recommend keeping unit on throughout the night or finding alternative solution that allows unit to be at 41*F to hold TCS foods. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required. **Second Consecutive Violation**

Inspector's notes

Observed tile cove under make line to be detached and removeable. 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 no certified food protection manager 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. **Second Consecutive Violation**

Inspector's notes

Observed no certified food protection manager 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. **Second Consecutive Violation**

Inspector's notes

Observed multiple TCS food items out of temp in left and right prep tables. Items had been moved from working refrigeration unit at 8:30am, 2 hours prior to taking temps. Right prep table held American cheese 45*F, ham 44*F, cooked egg 44.7*F, tuna 41.6-46*F, shredded chicken 44*F, cubed chicken 49-52*F, cut steak 41-46*F. Left prep table held cut tomatoes 46-48*F, cut lettuce 48*F, and spinach 44-46*F. Left prep table had not been turned on prior to inspection. All TCS foods not needed for immediate service improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Ice was added under containers of all TCS foods that are needed for immediate service. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge will check internal temperatures of all TCS foods every 4 hours and will discard if needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed right prep table digital thermometer to read 52*F and have an ambient temp of 45*F at time of inspection with most TCS food items in unit being out of temp. 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 8/22/25.

Inspector's notes

Observed handwash sink across from walk in fridge to have inadequate hot water under pressure. Water has very low supply after 5 seconds. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled 8/22/25.

Inspector's notes

Observed no certified food protection manager at establishment during 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 no certified food protection manager (CFPM) onsite during time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed deli meat slicer soiled in food debris. Per employee the slicer was last used the previous evening. Instructed employee to wash, rinse and sanitize all equipment after every use. Equipment food contact surfaces and utensils shall be cleaned to sight and touch. Correct By: Corrected At Time Of 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 sliced turkey at 49*F, sliced ham at 51*F, grilled chicken at 51*F, sliced mozzarella at 50*F, shredded cheese at 51*F. Discussed with employee when the products were placed in the unit. Per employee food items were placed in cooling unit at 8AM. Instructed employee to place all TCS (time/temperature control for safety) items into either walk-in or reach in unit. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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 deli meat cold holding unit reading 57*F on the digital thermometer. Minmax thermometer was placed in deli meat unit to get an ambient temperature which read 52*F. The cold holding unit contained TCS foods. Instructed employee to not use the deli meat unit until it is either repaired or is able to hold TCS foods at 41*F or less. Correct deli meat cold holding unit prior to reinspection 9/8/2023. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>>Observed a sanitation bucket in the prep area near the walk-in fridge that measured 0ppm of Quaternary ammonium. Instructed employee to replace bucket with the correct measurement of sanitizer. Per employee the buckets are changed every day. When wiping cloths are stored in sanitizer solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. Discussed with employee when wiping cloths are used frequently the sanitizer should be replaced at a frequency needed to maintain proper levels. Quaternary ammonium shall be maintained between 150-400ppm. Correct By: Corrected At Time Of Inspection