Inspection Report

Business Name
Subway

Business Address
5555 N 7TH ST PHOENIX AZ 85014

Permit Number
FD-24-00732

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/5/2024

Grade

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 22

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.

Observed cut tomatoes, cut lettuce, and cut spinach in sandwich prep refrigerator on main line measuring 47 degrees F. Person in charge (PIC) stated the food items had been recently placed in the refrigerator within the last hour and a half. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. PIC stated they will use time as control for the foods items. Instructed PIC to mark food items with time food items were placed in the refrigerator to track time and ensure food items are discarded within 4 hours.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: 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.

Observed ambient temperature of sandwich prep refrigerator on main line measuring 48 degrees F using minmax thermometer. Refrigerator was holding time/temperature control for safety (TCS) foods at time of inspection. Additionally, ambient temperature of small reach-in refrigerator on prep line was measuring 52 degrees F. TCS foods had not yet been stocked within the refrigerator. Advised person in charge (PIC) that refrigeration units which hold TCS foods must hold such foods at 41 degrees F or below. PIC stated they will have the refrigerators inspected and/or repaired. PIC stated they will use other properly operating refrigerators.

Correct By: Correct Prior To Reinspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Core-4-204.112, C: Temperature Measuring Devices-Functionality

Small reach-in refrigerator on sandwich make line did not have a thermometer. Advised person in charge (PIC) that refrigerators which hold time/temperature control for safety (TCS) foods must have a thermometer to monitor refrigeration temperatures, and ensure refrigerator is holding TCS foods below 41 degrees F. PIC stated they will obtain a thermometer for the refrigerator as soon as possible.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

Install a Double Check Valve Assembly backflow preventer between water source and steam oven. Test and provide test report. Additionally, provide an ASSE 1022 dual check backflow preventer between water source and tea dispenser beverage system.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Correct the following:

1. Repair leak at 3-compartment sink faucet.

2. Test and provide report for Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer on carbonated beverage system.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Correct the following items:

1. Reseal around prep area handwashing sink.

2. Seal hole penetrations in back storage area wall and wall at prep area handwashing sink.

3. Repair loose threshold at base of door in walk-in freezer.

4. Repair bottom threshold of door of walk-in refrigerator.

5. Remove ice accumulation on ceiling of walk-in freezer.

6. Replace or repair rusted wire storage racks in walk-in refrigerator. Ensure storage racks are smooth and easily cleanable.

7. Replace/ Repair rusted bottom shelf of prep table near 3-compartment sink. Ensure surfaces are smooth and easily cleanable.

8. Provide detailed cleaning of restaurant. Specifically, walls, floors, and equipment.

Correct By: Correct Prior To Reinspection

Comments/Details

Permit is approved. This establishment is open and operating. Permit E&D, Class 3, 10+ Seating.

OC Inspection conducted with Manager.

Emailed inspection report.

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. All permit fees are non-refundable.

NOTICE:
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

Note: If you need to update your email address and/or other contact information, please call 602-506-6824 or submit an administrative change request form at the below website: Form Center • Maricopa County, AZ • CivicEngage

No County legal action will result from this inspection.

Award: Not Participating,Signer: Kim Stokes, Manager

"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.