Subway #64380

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various sliced and chopped deli meats (48-55°F) and various cheeses (50-53°F) in the cold holding prep unit cold holding above 41°F. Staff stated they had placed food in the prep table around 3 hours prior and ice in the prep table one hour prior to measurement. Advised staff to add additional ice and water and submerge the metal containers of food so that the ice slurry reaches the line of the food in the pan. Staff stated there is a work order in for the prep table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Time Control for Safety (TCS0 foods in the meat and cheese prep table measuring above 41°F. The prep table for meat and cheese cold holding at 50.4 on the min/max. Calibrated thermometers with staff. Staff added additional ice and water and prepared a proper ice bath for the foods in the unit. Staff stated a work order had already been placed on the prep table and they anticipated service on the unit today. Discussed the importance of keeping equipment in good repair. A reinspection on the prep table will be conducted in 10 days. Corrective Action: Correct prior to re-inspection.