Inspection Report

Business Name
Subway #18603

Business Address
23425 N 39TH DR GLENDALE AZ 85310

Permit Number
FD-24-00810

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
6/11/2025

Grade
R

Priority Violation
2

Inspection Status
Re-Inspection Completed

Violations

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: 1. As indicated on your inspection reports from 02/22/2024 and 09/11/2024, the top edge of the right compartment of the three compartment sink is cracked at the front right edge of the sink which allows water to leak onto the floor. Repair the crack in the three compartment sink. The final repair must be waterproof, smooth and easily cleanable. Repair the crack properly with a metal weld. Do not use JB Weld or caulk 2. This facility cuts and washes fresh vegetables but there is no food prep sink installed. Provide an NSF approved, dedicated food prep sink with hot and cold water and a separate, indirect drain pipe that empties into a floor sink with a minimum 1 in. airgap (MCEHC §8.1.8g (1), (a)). This prep sink must be installed within sight of the only existing hand sink or an additional hand sink will be required. If the food prep sink is installed within 24 in. of the three compartment sink, provide a stainless steel side splash between the prep sink and the adjacent three compartment sink. Corrective Action: Correct prior to re-inspection.

Violation #: 52

Repeat Violation

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.11 - Priority: Backflow Prevention

Addl Notes: 1. The drain pipe from the soda fountain ice machine is connected with a flex pipe to the soda fountain waste drain pipe before it empties into the floor sink. Provide separate, hard piped drain pipes for the soda fountain ice machine and for the soda fountain waste. Each pipe must empty separtely into the floor sink with minimum 1 in, air-gaps between the ends of the pipes and the flood rim of the floor sink. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: 1. Repair the damaged metal threshold beneath the walk-in freezer door and provide a metal cove base at the floor/wall junctures on the outside of the walk-in freezer where there currently is not cove base installed. 2. Replace all missing cove base at the floor/wall junctures in the three compartment sink area where missing. Corrective Action: Correct prior to re-inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. The ceiling in the women's restroom is water damaged, cracked and sagging severely. The sagging ceiling is being caused by the water heater above that is not properly installed and supported. This has caused the metal framing underneath the water heater to become crushed, bent and unstable. Properly secure and provide adequiate support for the water heater above the women's restroom then repair and properly finished the damaged ceiling to be smooth, non-absorbent and easily cleanable. 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.
Re-Inspection - E&D Class 3.

This inspection was conducted with the manager on duty.

A PDF copy of this inspection report was emailed to Josh B. at the time of this inspection.

All listed violations must be corrected prior to re-inspection. Re-inspection is scheduled for 07/08/2025.

"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.