Inspection Report

Business Name
Subway #12499

Business Address
1320 W ELLIOT RD TEMPE AZ 85284

Permit Number
FD-24-00733

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/3/2024

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Noted ware washing and food prep (microwave for reheating foods) areas do not have a hand sink within line of sight of these area. Provide a hand sink in the area. Sink must have hot and cold water and side splashguards.

5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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. Addl Notes: Corrective Action: Correct prior to re-inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Noted hoses are used for the overflow/ bleed line, vent port of the backflow preventer and drain line from sum pump of the walk-in freezer. Provide rigid drainpipes such as metal, PVC or ABS for all drainpipes.

5-203.13 - Core: Service Sink Addl Notes: The establishment cut lettuces, tomatoes, and onions but a food prep sink was not provided. Provide a food prep sink. Sink must have hot and cold water and indirectly discharge to the nearest floor sink with minimum 1" air gap from the finished grade.

5-205.13 - Priority Foundation: Scheduling Inspection and Service for a Water System Device Addl Notes: Noted the water filter for the soda machine was last changed in January of 2023, other water filters for proofer and oven are not dated. Please replace.

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Noted drainpipes/ lines from water filter, vent ports of backflow preventers are not provided with the proper air gap. Provide minimum 1" air gap from the finished floor / grade for all drainpipes.

5-302.12 - Core: Inspection and Cleaning Port, Protected and Secured Addl Notes: Provide cleanout cover for the cleanout port at the mop sink.

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

Addl Notes: All water connected; non-carbonated beverage dispensers must have an approved backflow device such as an inline dual check meeting ASSE 1022 standards. Noted the tea brewer does not have a backflow preventer installed at the water connection point. Provide an approved backflow device, vented dual check valve (ASSE 1022), prior to re-inspection. All testable backflow devices must be certified.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection.

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Noted the floor sink under the soda fountain station is heavily soiled and has standing water in it. The manager removed the large trash in the floor sink. Noted heavy built up of slime inside the soda fountain floor sink. Also, sinks' handles, fridges handles are sticky to touch. Please increase cleaning frequency to prevent built up.

6-201.18 - Core: Walls and Ceilings, Studs, Joists, and Rafters Addl Notes: Noted ceiling tile is missing above the mop sink. Please provide.

Comments/Details

Routine / follow up on OC items
Due to the violations noted on this inspection report, County legal action may result from this inspection.

"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.