Inspection Report
Subway #10996
8248 W DEER VALLEY RD PEORIA AZ 85383
FD-24-00807
Food Establishment - Eating & Drinking
Food Routine Inspection
2/29/2024
2
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-204.11, Pf: 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.
1) Provide an approved NSF/ANSI hand sink in the back of house in view of the prep sink
and 3-compartment sink. Must drain directly or to a floor sink.
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.
1) Observed cut tomatoes, tuna and steak with an internal temperature of 47- 51’F
within the under counter cooler. PIC moved all TCS foods to the walk-in to properly cool. Do
not store any TCS items in the under counter refrigerator until it has been repaired and
holds an ambient air temperature of 41’F or below.
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.
1) Under counter refrigerator had an ambient air temperature of 47’F (see violation
#20). Do not store any TCS items in the under counter refrigerator until it has been
repaired and holds an ambient air temperature of 41’F or below.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap
1) Provide an ASSE 1015 double check valve backflow preventer upstream of the proofer
oven. Test and certify all backflow devices and provide the test report.
2) Provide an ASSE 1022 dual check valve backflow preventer upstream of the tea
brewers.
3) Trim the riser on the 3-compartment sink so that it is below the bottom basin of the
3-compartment sink basin. Or reroute the wash and rinse drain lines to the floor sink and
provide a 1-inch air gap above the floor sink (ensure floor sink goes through the grease
trap).
4) Provide a rigid drain line for the sump pump drain draining into the floor sink
below the 3-compartment sink. Ensure there is a 1-inch air gap between the end of the drain
line and floor sink. Drain line is currently sitting inside of the floor sink.
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
1) Replace burnt out lights throughout the back of the kitchen. Install a brighter
light within the walk-in cooler.
2) Provide missing clean out covers.
Correct By: Correct Prior To Reinspection
Comments/Details
Inspection report emailed to Jen R.
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.
Correct all items on the report prior to reinspection on March 28th.
***Observed a newly designed front service area with new equipment and new restrooms finishes. Establishment remodeled without prior approval from the Department. A Remodel permit will be required for this location.
***Provide a floor sink for the pre sink. Prep sink can not drain into the mop sink basin. Food service and related sinks, and service (mop) sinks cannot receive the discharge of an indirect waste pipe. All drains must properly discharge into an approved sewer through a floor sink or floor drain MCEHC §8.1.8f).
***Provide a 50-gallon water heater for the establishment. Current 38-gallon water heater is not approved (SPS-EH-2012-014).
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.
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.
Please contact the Department to schedule a follow-up inspection at (602) 506 - 6980 once violations have been corrected. 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.
No County legal action will result from this inspection.
Award: Not Participating,Signer: Sarah H.
"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.
| 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.