Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
B
1
Violation
ID

Violation Description

Violation Comments

Correct By
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 45 degrees Fahrenheit holding time/temperature control for safety (TCS) foods (cut lettuce, cut spinach, cut tomatoes, dressings and mayonnaise) with lettuce measured with an internal temperature of 47F. Refrigerated line unit ambient temperature 53F holding TCS foods (deli meats, cheeses, tuna) with rotisserie chicken, cooked steak, shredded cheese, and grilled chicken measured with an internal temperature of 46-57F. Per person in charge (PIC), these units were stocked less than 4 hours prior to inspection. PIC placed work order during the inspection. PIC replaced TCS items on refrigerated line with units at proper cold-holding temperature from walk-in refrigerator, moved out-of-temperature items to walk-in to cool rapidly, and placed ice under items in refrigerated line.
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 on produce topping side (holding cut lettuce, cut tomato, cut spinach, mayonnaise, and dressings) measured at 45F. Ambient temperature on side of unit holding deli meats, cheeses, and tuna measured at 53F. TCS foods were observed out of temperature on both sides of unit. Please ensure all refrigeration can hold cold at 41F or colder. 24-Hour Re-Inspection - Re-inspection will occur on 6/14/2023.
Correct Prior To Reinspection
Inspection Comments

This establishment received a B Grade and had 1 Priority and 1 Priority Foundation violations on this inspection. Inspection rights accepted by Elexis C. Report e-mailed to manager. Person in charge (PIC) indicated they are in process of obtaining Food Protection Manager certification. 24-Hour Re-Inspection - re-inspection will occur on 6/14/2023. No County legal action will result from this inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.


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.
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