Subway
Permit ID: FD-09604
Permit Type: E & D
410 E Hwy MC85 Suite 2 Buckeye 85326
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
20
Proper cold holding temperatures
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.
Refrigerated line unit ambient temperature 53*F holding Time/Temperature Control for Safety (TCS) foods (cut lettuce, cut spinach, cut tomatoes, dressings and mayo) with internal temperatures measured to be 48-52*F.
Refrigerated line unit ambient temperature 63*F holding TCS foods (deli meats, cheeses, tuna) with internal temperature measured to be 54-59*F.
Per person in charge these units were stocked at 8:00AM and temperature of units have not been checked today.
Person in charge will use time as a public health control and discard items at 12:00PM, four hours after being removed from proper cold holding temperature. Items removed to discard during inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
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. Refrigerated line unit ambient temperature 53*F holding Time/Temperature Control for Safety (TCS) foods with internal temperatures measured to be 48-52*F.
Refrigerated line unit ambient temperature 63*F holding TCS foods with internal temperature measured to be 54-59*F.
Per person in charge these units were stocked at 8:00AM and temperature of units have not been checked today.
Person in charge called for repair and will use ice bath for TCS foods on line monitoring temperature to ensure effective ice bath to keep items at 41*F or below, or will use four hour time as a public health control and time stamp each item to discard at four hours after removing from 41*F cooler.
Follow up required within ten days.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. Establishment has no food temperature measuring thermometer at time of inspection. Please provide and maintain to ensure adequate temperature monitoring. Follow up required within ten days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection rights acknowledged by Maddaline R. Emailed inspection report.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
