Inspection Report

Business Name
Subway

Business Address
17037 N 43RD AVE GLENDALE AZ 85308

Permit Number
FD-24-00740

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/22/2024

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 47

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

Comments:

PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe

Addl Notes: 1. The inner surface of the glass door inside the microwave oven is shattered with sharp exposed shards of glass protruding from the surface. This microwave oven can no longer be used in its current condition. Properly repair or replace the microwave oven. 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: 1. There is still only a 40 gallon capacity water heater installed. Provide a minimum 50 gallon capacity water heater as indicated on your previous inspection dated 03/07/2024. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.13 - Priority Foundation: Scheduling Inspection and Service for a Water System Device Addl Notes: 1. The RPZ backflow prevetion device for the water supply line to the soda fountain carbonator must be tested and certified. 2. Provide an ASSE 1022 backflow prevention device for the water supply line to the tea machine next to the soda fountain. Corrective Action: Correct prior to re-inspection.

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

Addl Notes: 1. The middle and right compatments of the 3 compartment sink are still directly connected to the sewer system. Provide an indirect drain pipe for these compartments that empty into the floor sink with a minimum 1 in. air gap between the end of the pipe and the flood rim of the floor sink. If the floor sink does not go through the grease trap provide a riser to the right side of the drain line instead. The riser must not go past the bottom of the 3- compartment sink basins. Corrective Action: Correct prior to re-inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 1. Condensate is leaking out of the walk-in freezer condenser onto the food packages and floor. Repair the condensate leak in the walk-in freezer. Corrective Action: Correct prior to re-inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: 1. The three compatment sink drain pipe that is directly connected to the sewer systam has a leak onto the floor in the area of the P-Trap. Repair all leaks in the three copartment sink drain pipe. 2. The floor sink beneath the three compartment sink overflows onto the floor when water from the sinks is drained into it. This floor sink must be cleared so that water can drain properly. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. Replace the ceiling tiles over the soda/beverage counter in the dining area. Ceiling tiles must be washable vinyl and lightin color. The current perforated ceiling tiles are not approved. Corrective Action: Correct prior to re-inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Routine Inspection - E&D Class 3
This inspection was conducted with the manager on duty.
A PDF copy of this inspection report was emailed to Jennifer R.

Re-inspection is scheduled for 09/04/2024.

"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.