Inspection Report

Business Name
Subway

Business Address
1301 E UNIVERSITY DR TEMPE AZ 85288

Permit Number
FD-25811

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/30/2024

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: Observed sheet pans in sanitizer compartment of 3-compartment sink soaking in quaternary ammonia sanitizer with a concentration of 0 ppm quaternary ammonia. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined the chemical dispenser was not dispensing an adequate amount of quaternary ammonia concentrate. Inspector demonstrated how to hand measure concentrate and person in charge indicated they would reach out to their chemical dispenser company to service the machine. Food-contact surfaces were properly sanitized at time of inspection in a quaternary ammonia sanitizer with 200 ppm. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. The person in charge indicated these foods had internal temperatures of less than 41*F 2 hours before inspection. The lid was closed when the establishment did not have customers but when the lid was opened these foods had either the same internal temperature or higher. The measured ambient temperature of the unit was 49.4*F using a min/max thermometer. Person in charge put ice under the pans or moved these foods to functioning units. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. The person in charge indicated these foods had internal temperatures of less than 41*F 2 hours before inspection. The lid was closed when the establishment did not have customers but when the lid was opened these foods had either the same internal temperature or higher. The measured ambient temperature of the unit was 49.4*F using a min/max thermometer. Person in charge put ice under the pans or moved these foods to functioning units. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 08/09/24.

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed congealed soda syrup and pink slimy organic material around the soda syrup nozzle of Coca Cola freestyle machine. Also observed a buildup of food debris on prep tables where clean food contact surfaces are stored. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Establishment must clean and develop cleaning scheduled by next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed slow leak from discharge piping of 3- compartment sink and a slow leak from the faucet of the 3-compartment sink when it is on. Also observed prep sink that sprays water from the aerator onto floor when turned on. Plumbing must be maintained in good repair. Plumbing must be repaired by next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECTUIVE)

Comments/Details

No County legal action will result from this inspection.
*Discharge piping for equipment and indirect plumbed sinks must have an air gap of 1 inch from the flood rim of the floor drain. Person in charge indicated they put in a work order for the machine. Inspector will follow up at the next routine inspection

"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.