Firehouse Subs
Permit ID: FD-34712
Permit Type: E & D
2894 S Santan Village Pkwy Suite 101 Gilbert 85295
*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Observed dishes in the sanitizing solution of the 3 comp sink. Sanitizing solution had a concentration of 0ppm. Discussed proper concentration with employee at time of inspection. 3 compartment sink was drain and refilled. Dishes that were in the sanitizing solution were re-washed.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed two cases of meatballs left out at ambient temp with internal temp of 50F. Person in charge stated they were being prepped and were left out because they got busy. Discussed proper cold holding temps with person in charge at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Observed lettuce, cheese and cut tomatoes in sandwich prep unit with internal temps of 46F-51F. All items were placed in walk in to bring back down to correct temp at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
Observed a plastic container with diced tomatoes in the walk-in with the date mark of 10/25. Today would be day 8 of that prep day. READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. Person in charge discarded diced tomatoes at time of 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
Observed sandwich prep unit holding at 48F. Person in charge turned the thermostat down at time of inspection causing the unit to hold at the correct temp.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection.
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.
