Inspection Report

Business Name
Firehouse Subs

Business Address
1829 N POWER RD MESA AZ 85205

Permit Number
FD-18651

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/1/2024

Grade
D

Priority Violation
3

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.

Observed employee enter into building from exterior to begin shift, employee applied apron, entered dish area and began to put away clean dishes. A hand wash was not conducted between entering establishment and handling equipment used for food. Employee corrected.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.

Rear hand sink found block by trash can. Hand wash sinks must be accessible at all times. Trash can moved.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.

Rear hand wash sink found with no paper towels. Front hand wash sink ran out of paper towels. Inspector had to ask for paper towels to be re stocked at both locations. Corrected.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Observed Marinara Meatballs hot holding in right unit improperly at 117*f degrees. Manager stated meatballs had been in unit since 9:30am. Discarded. must be maintained above 135*f degrees.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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.....Upon entering kitchen cookline open top units were left open. Temperature control for safety (TCS) food items such as lettuce, pastrami, ham, pulled pork, salami, temped between 44-47*f degrees. Instructed staff to shut open top lids when not in use. Establishment is using ice in lower portion of open top unit to aid in cooling of unit. Unit found holding internal temp below 41*f degrees. TCS food items in both double door reach-ins in the back were holding between 44-47*f degrees. Upon further investigating the cold setting on unit was on a low setting. PIC turned unit back to a cooler setting. Both units were confirmed 38*f and 37*f degrees by end of inspection via min/ max.

TCS food items in rear units included Ham, corned beef, cut tomatoes, cut lettuce, various sliced cheeses, tuna mix, salami, and pastrami.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Comments/Details

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed

A pattern of non-compliance is developing for Priority Violation - 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Award: D,Embargo Lbs: 3,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Andrew Morrison

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.