Maricopa County, AZ

Firehouse Subs

Permit ID: FD-88659

Permit Type: E & D

107 E Baseline Rd Space A1 Tempe 85283

*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
Not Participating
3

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. .....Employee wearing gloves and handling ready to eat food touched their clothing and continued food handling. Had employee wash hands and put on clean gloves. 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/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ........Interior temperature of meatballs in marinara in steam hot well at 122*F. Manager stated meatballs had been in hot well for about 5 hours. Embargoed, manager discarded. Please maintain hot-held TCS food 135*F or above. Reviewed temperature requirements for re-heating and hot-holding with manager. 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/4614/AMC-Toolbox---Hot-Holding.
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.......Ham, turkey, roast beef, corned beef, salami and cheeses stacked high in pans, above rim, in top of cold table at 45-47*F internally. Manager stated items had been put into cold table less than an hour before and moved top portions back to reach-ins to re-cool. Please ensure TCS food is stored below the proper fill level to maintain properly cold, 41*F or below. Meats and cheeses below fill level were properly cold. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers....Spray bottles on chemical rack holding blue and clear liquids not labeled. Manager determined contents and labeled bottles.
Corrected At Time Of Inspection
38
Personal cleanliness
Core-2-303.11, C: Prohibition-Jewelry....Employees wearing dangling bracelets handling food. Had employees remove bracelets.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation.....Damp wiping cloths stored on prep table between use. Manager moved wiping cloths to sanitizer buckets.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had three Priority, one Priority Foundation and two Core Violations on this inspection. No County legal action will result from this inspection. Reviewed illness policy and date marking with manager. Emailed report to main email.


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.