Inspection Report

Business Name
FireHouse Subs
Business Address
10720 E SOUTHERN AVE MESA AZ 85208
Permit Number
FD-27904
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/21/2023
Grade
C
Priority Violation
2
Inspection Status
Completed
Cutting Edge Cutting Edge Participant

Violations

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.

Observed meat ball in microwave with an internal temperature of 115*F. According to PIC, meatballs were left in microwave for 20 minutes, unattended. Discussed importance of re-heating foods to proper temperatures rapidly prior to placing in steam wells for hot holding. Instructed PIC to re-heat to 165*f for 15 seconds and did so at time of inspection.

Correct By: Corrected At Time Of Inspection

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.

Observed several cheeses (monterey, pepper jack, cheddar, swiss) in prep table #1 with an internal temperature of 46-48*F. According to person in charge, items had been in unit all day and were discarded at time of inspection. Also observed grilled onions, brisket, steak, tuna,pepperoni, salami with an internal temperature of 43-46*F. PIC stated food were restocked within the last hour and were placed on ice until unit can be fixed. Discussed importance of monitoring units to ensure temperature remains below 41*F.

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.

Prep table #1 was holding ambient air temperature of 45-46*f. PIC removed all TCS foods in bottom compartment and will remain empty until unit is repaired. Please repair prior to 11.30.23

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 0 Core violations on this inspection.
will re-inspect on 11.30.23
No County legal action will result from this inspection.
Report e-mailed.



Award: C,Embargo Lbs: 35,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Jaycee Manakaya

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.