Subway

Inspector notes: No Certified Food Protection Manager (CFPM) was onsite. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed various TCS foods cold-holding above 41°F in the prep table. Staff stated all the food had been dropped into the prep table more than 4 hours prior to temperature measurement (see embargo). The prep table measured 57.3°F with the min/max on the bottom of the prep table's internal compartment. EHS calibrated thermometers with the staff. The manager made an ice bath inside the prep table and placed fresh cold foods from the walk-in on top. Staff to continue using an ice bath to store cold foods on the prep line until the prep table is functioning properly and able to maintain foods at or below 41°F. Discussed cold holding requirements with staff. A reinspection will be conducted on the unit in 10 days

Inspector notes: No Certified Food Protection Manager (CFPM) was onsite. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed chicken soup (125°F) and meatballs (95-99°F), with temperatures below 135°F in the hot holding unit. It was determined that the staff had not fully reheated the products before placing them in the hot holding unit. The reheat step had occurred less than an hour before the above temperature measurement. Alerted staff who reheat the chicken soup and meatballs to 165°F before returning them to the hot holding unit. Discussed reheating and hot holding procedures with staff. Staff to retrain employees on reheating expectations

Inspector notes: Observed foam caulking on the walk in door peeling and cracking. Proper repair is required. 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. Discussed risks of physical contamination

Inspector notes: THIRD CONSECUTIVE. 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

Inspector notes: Observed an employee rub their eyes, and nose and scratch their back before returning to put on gloves at the prep table. EHS stopped the employee and educated them on when to wash procedures. The employee then washed their hands and grabbed a new pair of gloves

Inspector notes: SECOND CONSECUTIVE. 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

Inspector notes: Observed tan, and blackish-grey matter built up underneath the self-serve soda machine. Staff stated there was a small leak from the soda machine and that the establishment has plans to replace it soon. Discussed the importance of keeping areas clean while waiting for the soda machine replacement