Inspection Report

Business Name
Subway #25800

Business Address
6635 W HAPPY VALLEY RD GLENDALE AZ 85310

Permit Number
FD-24-00812

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/4/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 51

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. 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 25 ft. of one of the existing hand sinks or an additional hand sink will be required. If the food prep sink is installed within 24 in. of another sink, provide a stainless steel side splash between the prep sink and the adjacent sink. Corrective Action: Correct prior to re-inspection.

5-205.13 - Priority Foundation: Scheduling Inspection and Service for a Water System Device Addl Notes: 1. The RPZ backflow prevention devices for the soda fountain carbonator and for the RO system must each be tested and certified. Corrective Action: Correct prior to re-inspection.

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

Addl Notes: 1. The new RPZ backflow prevention device installed for the RO system is installed improperly downstream from the RO system, in a vertical position and there is no funnel drain assembly that empties into a floor sink installed beneath it. Properly install this RPZ backflow prevention device upstream from the RO system in a horizontal position and provide a funnel drain assembly that emtpies into a floor sink for it. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. 2. The waste drain lines from the RO system and for the open face produce cooler are each directly connected to the sewer system through the drain pipe of the back hand sink. Each of thes drain lines must empty indirectly into to floor sink with a hard pipe drain line and a minimum 1 in. air-gap between the ends of the hard pipes and the flood rim of the floor sink they drain into. 3. Provide an ASSE 1015 double check valve backflow preventer upstream of the proofer oven. 4. Provide an ASSE 1022 dual check valve backflow preventer upstream of the tea brewers. 5. Reroute the wash and rinse drain lines from the 3-compartment sink to the floor sink. If floor sink is not connected to the grease trap than provide a riser to the left side of the wash basin. If riser is installed, riser must be below the 3-compartment sink basin. 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. Provide any missing light bulbs underneath the hood. Ensure all lights are working properly under this hood. 2. Finish the tile work underneath the turbo chef ovens. 3. Install a splash guard to the right side of the front hand sink. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: 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 Cassie F.

"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.