Inspection Report

Business Name
Subway

Business Address
5026 W CACTUS RD GLENDALE AZ 85304

Permit Number
FD-44457

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
7/9/2025

Grade
R

Priority Violation
0

Inspection Status
Re-inspection required

Violations

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 that the part of the sandwich prep table that holds produce was only able to hold cold foods at 50*F or greater. Temperature control for safety foods such as shredded lettuce, sliced tomatoes and sauces were placed in small counter height refrigerator for storage between sandwiches. Owner contacted repair company to repair. Reinspection to verify unit has been repaired to be completed on or before July 18, 2025. Observed that walk in cooler on site had an internal ambient temperature of 50.5*F. As per the owner of the business the unit was working in the morning, but Tuesdays are inventory day and the door was open while inside checking product. Door was closed during inspection and temperature of air blowing in dropped to 46*F. Owner contacted refrigeration repair to fix. All food items were moved to small counter refrigerator and freezer until unit can be repaired. Will return on 7/9/2025 to verify unit is able to maintain food at 41*F.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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: Reinspection (7/9/2025) observed that sandwich prep produce portion of sandwich prep line was still ranging from 41 - 45*F where food is help cold. No temperature control for safety foods were in the unit. Advised person in charge to place temperature control for safety foods in small counter height refrigerator across from prep line. Will return on 7/18/2025 to verify unit can hold food at 41*F

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. During site visit the walk in cooler was holding with an ambient temperature of 33.4F, food inside was all 41*F or lower. Sandwich prep cooler was able hold at 43-45F. Operator will contact repair company to fix. Reinspection to be completed on or before July 18, 2025 (Friday).

"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.