Inspection Report

Business Name
Subway
Business Address
3425 W THUNDERBIRD RD PHOENIX AZ 85053
Permit Number
FD-23-02701
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/11/2026
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed meat prep refrigerator on the main assembly unable to maintain food at 41 degrees Fahrenheit or below at time of inspection. All deli meats including turkey, salami, ham, chicken, had an internal temperature of 45 degrees Fahrenheit. Per person in charge the items were removed from the walk-in refrigerator at 9:00am and placed into the prep refrigerator. Walk in refrigerator maintaining temperatures of 41 degrees Fahrenheit at time of inspection, with an ambient temperature of 39 degrees Fahrenheit. Ambient temperature. Establishment to utilize time as a control for meat and discard within 6 hours at 3:00pm and place new deli meat out. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Establishment meat pre prep refrigerator unable to maintain TCS food at or below 41 degrees Fahrenheit. Prep refrigerator plays an important role in the food flow of the establishment on the main assembly line. Prepared a 6 hour and 4 hour time as a control policy with person in charge at time of inspection. Establishment to utilize time as a control until unit is repaired. Establishment has adequate cold holding capabilities to operate until reinspection by utilizing a second prep refrigerator and walk in refrigerator that are fully functioning. Repair unit so that it can maintain all food below 41 degrees Fahrenheit during all times of operation. Corrective Action: Correct prior to re-inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: No hot water is being distributed to the hand washing sinks, three compartment sink or prep sink at time of inspection. Hot water must be supplied to all sinks. Per person in charge the hot water heater has not been functioning for approximately one month. Repair prior to reinspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Two reinspection to be conducted:
Reinspection for prep refrigeration unit on 6/19/26.
Hot water reinspection on 6/12/26.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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