Inspection Report

Business Name
Subway #6676

Business Address
13853 N 19TH AVE PHOENIX AZ 85023

Permit Number
FD-24-00806

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/19/2024

Grade

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

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/AMCToolbox---

Handwashing. --- Facility only has one handwash station in the front service area. No handwash station is in the back

warewashing and food prep area --- provide handwash station in the back food prep and warewashing area

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

? Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. --- Vegetable cutter that is heavily soiled stored above

the three compartment sink. Inside and outside of vegetable cutter has the heavy buildup. U-- clean and maintain clean

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.14, C: Food Preparation --- Facility is slicing meat (ie salami at time of inspection) with no splash guard at the

handwash station. Meat slicer is next to the handwash station, about 12 inch distance, less than 24 inches -- provide splash

guard or spatial barrier of 24 inches

Food prep sink has been removed. Water lines has been capped -- install and utilize

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 47

Repeat Violation

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

Comments:

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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. --- Rusted shelving above the three compartment sink

and in the walk in cooler -- replace/resurface

Three compartment sink pitted in the middle compartment -- replace

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils--- Interior of walk in cooler has

buildup of soiling on the walls and on the floor. Interior of the three compartment sink has a buildup of soiling. Front handwash

station soiled with buildup. Interior of front reach in cooler has buildup -- clean and maintain clean

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- Soda reduced pressure zone

backflow preventer has no air gap between backflow and drainage port --- service and provide air gap

Mopsink faucet not aligned correctly and is turned so cold water cannot be turn on all the way --- correctly position faucet

Drainage line coming from ceiling that goes below the flood lip of the mopsink. Unknown source of drainage line --- determine

source for drainage line and provide a minimum of 1 inch air gap, line to have a 90^ angle to properly flow into the mopsink

No backflow for the tea dispenser -- provide ASSE 1022 dual check valve for the tea dispenser

Soda and ice machine drainage lines are soft flex tubing and below flood lip of the floor sink --- provide hard piping with 1 inch

air gap above the floor sink flood lip

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

? Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --- Gaps between the wall and drainage

pipes, gaps in ceiling tiles and soda lines, gaps between tile and equipment (front counter and floor),, gaps between the front

counter and the back wall (missing tiles), cove base tiles damaged and coming off the wall. Unsealed wood under the counter

-- seal all exposed wood, seal all cracks, crevices and penetrations

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

? Core-6-303.11, C: Intensity-Lighting -- Light in the walk in cooler at 12 foot candles under the light bulb and 2 foot candles on

other side of the walk in cooler -- provide a minimum of 10 foot candles throughout walk in cooler

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Comments/Details

Oc reinspection conducted with Charley
Inspection rights and inspection report emailed to Charley

Spoke with Jen via phone. Facility will be going through a remodel. Discussed plan submittal required for remodel. Items will be addressed during the remodel.

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.

The Environmental Services Department will email permit card(s) and permit invoice(s) to permittees.
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
No County legal action will result from this inspection.

Award: Re-Inspection,Signer: Charley KuyKendall

"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.