Inspection Report

Business Name
Subway #25887

Business Address
3120 W CAREFREE HWY PHOENIX AZ 85086

Permit Number
FD-24-00739

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/28/2024

Grade

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. --- Meat slicer has buildup of soiling on the back side of the blade, guard. Unknown time when the slicer had been cleaned. Slicer not in use at time of inspection

Buildup inside the three compartment sink -- clean and maintain clean

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises --- No splash guards on the handwash stations. Food stored and prepared within the area of the handwash stations. West side hands station had plastic containers stored in front and to the side of the sink. East handash station had consumer to go order stored next to the sink --- provide splash guard for each sink

Correct By: Correct Prior To Reinspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe -- Metal slotted spoon damaged with tear from outside of spoon to inside slot --- discarded at time of inspection

Correct By: Corrected At Time Of Inspection

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. -- Three compartment sink setup with the wash compartment (left side) draining to the floor sink and the sanitizer compartment (right side) to the grease trap. Chemical dispenser setup with wash detergent on left side and sanitzer on right side --- Sanitizer compartment to drain to the floor sink, setup sink from right to left --> wash, rinse and sanitize, correct chemical dispenser to dispenser to correct compartments

Employees pre-rinsing in the middle compartment while wash compartment and sanitizer compartment is setup -- three compartment sink is to be setup as wash, rinse and sanitize; pre-rinse to be conducted prior to setup of three compartment sink, sinks cleaned and then setup wash, rinse and sanitize

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law -- No backflow for the water fed oven -- provide ASSE 1055 dual check assembly, provide test certification at time of reinspection

No 1 inch air gap on the food prep sink and the three compartment sink drainage lines to the floor sink -- provide 1 inch air gap from the bottom of the drainage lines to the top of the floor sink flood lip

ASSE 1022 dual check valve for the tea dispenser is plugged -- replace, install ASSE 1022 dual check valve vent down

No test certificate for the soda machine ASSE 1013 reduced pressure zone backflow preventer -- provide at time of inspection

Three compartment sink does not turn off and leaks at the hot water faucet -- repair/replace

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 --- Missing cleanout covers -- provide

Hole in the wall in the cabinet under the west handwash station -- seal

Grease trap not flush with the floor -- provide cover over the grease trap and seal to provide easy cleanable area

Screws securing the three compartment sink are rusted -- replace with stainless steel screws

Rusted walk in cooler door -- replace/resurface

Cabinet handle missing -- provide

Missing toilet screw covers -- provide

Back of the restroom handwash stations in disrepair -- reseal

Correct By: Correct Prior To Reinspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-303.11, C: Intensity-Lighting -- 2 foot candles in the walk in cooler -- provide a minimum of 10 foot candles throughout the walk in cooler

Correct By: Correct Prior To Reinspection

Comments/Details

OK to Permit. Eating and drinking permit, class 3, seating 10+
Oc inspection conducted with Anabel
Inspection rights and inspection report emailed to Jen

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.
Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-inspection.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No County legal action will result from this inspection.
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 submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.

Award: Not Participating,Signer: Anabel Chavez

"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.