Subway
Permit ID: FD-46230
Permit Type: E & D
550 W Baseline Rd Suite 103 Mesa 85210
*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-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed a knife stored in a green container with visible food debris on the blade. Per PIC, this same knife has been used all day (since opening). The green container holds Quat sanitizer which the employees used to dip the knifes in in between use. Discussed with PIC that the knife must be properly washed, rinsed, and sanitized every four hours. All food contact equipment must be washed, rinsed and sanitized every four hours. PIC moved this knife to the 3 compartment sink, and provided a clean knife. PIC also removed the green container from the line. Discontinue using this practice.
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed dishes sitting in the sanitizer side of the 3 compartment sink. The concentration was checked and was below 150 ppm. PIC drained the sink, and refilled it with new sanitizer. The concentration of the sanitizer then read 200 ppm. Discussed with PIC that the concentration of Quat sanitizer must always be between 150 - 400 ppm (per manufacturer).
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use---Observed PIC dip a knife in Quat sanitizer, and then store the knife in a container next to the sanitizer. That same knife was then used again to cut a customers sandwich before the knife was completely air dried. PIC removed the sanitizer container from the line, and grabbed a new knife (see violation #14). Utensils must be completely air dried after being sanitized before it can be used again to prevent contamination by the chemicals.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Report printed and provided to PIC 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.
