Inspection Report

Business Name
Subway #16543

Business Address
4939 W RAY RD CHANDLER AZ 85226

Permit Number
FD-24-00735

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/27/2024

Grade

Priority Violation
2

Inspection Status
Re-Inspection Required

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.

__ Noted employee was doing cashier then proceed to put on gloves to make another sandwich

for the next customer. Instructed employee to wash hands first prior to put on gloves to

make food for the next customer. Reviewed when to wash with employee.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.

__ Noted ware washing and food prep area does not have a hand sink within line of sight.

Provide a hand sink in this area. Sink must have hot and cold water and side splash guards.

Correct By: Correct Prior To Reinspection

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. __ Noted the cut spinach, cut lettuces are holding inside the under-

counter reach-in refrigerator at 46*F at the time of inspection. Per manager, the

containers of cut leafy greens are inside the unit about an hour prior to inspection.

Instructed employee to relocate the cut leafy green into the walk-in cooler to cool down.

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.

___ Noted the ambient air of the under-counter reach-in refrigerator is at 51*F. The gasket

around the right door is separating from the door. Per manager, a work order had been

placed but was not repaired. Repair/ replace before the re-inspection on 3/29/24.

Correct By: Correct Prior To Reinspection

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability __ Noted the water

heater is undersized (40-gallon tank). Please provide at least a 50-gallon tank with 80%

recovery rate to meet the hot water demand in the facility.

Correct By: Correct Prior To Reinspection

Comments/Details

E&D, class 3 10+

OC inspection was conducted with the store manager, Tucker N. The establishment is open and operating.
Manager is a certified food protection manager. Person in charge must be a certified food protection manager (CFPM). Maricopa County requires the person in charge must be a CFPM and at the site during all operational hours. Maintain CFPM and food handler certifications on file for inspection purpose.
Permit is approved.
Please address the following items prior to the re-inspection on 3/29/24:

1. Provide side splashguard on the right side of the food prep sink or revert the flow of the 3-comp sink.
2. Repair/ replace the exhaust vent inside the women’s restroom. It is rattling.
3. Refinish the floor sink under the soda fountain station. It is corroded. Box around this floor sink to prevent trash from falling around this floor sink. Clean the sink.
4. Certify the backflow preventer of the soda carbonator.
5. Provide a vented dual check valve backflow preventer (ASSE 1022) at the water connection point of the tea brewer.
6. Conduct detail cleaning at the drink self-service area.
7. Do not store single service items next to the trash can and under drainpipes.

No County legal action will result from this inspection.

Emailed the report to the owner.

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.

Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.

Award: Not Participating,Email Sent: CHECKED,Signer: Tucker Nauman

"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.