Inspection Report

Business Name
Subway

Business Address
550 W BASELINE RD MESA AZ 85210

Permit Number
FD-46230

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/4/2025

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

*Sixth consecutive repeat violation*

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Establishment did not have a CFPM onsite at the time of inspection. The only CFPM certificate available onsite expired in 2023. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed meatballs in marinara with internal temperatures ranging from 113-118*F when measured with a probe thermometer. Per PIC, the steamer was turned off 1 hour prior because the meatballs were overheated and causing an unwanted change in quality. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to change the steamer temperature to a lower setting which still allows for meatballs to be held at 135*F or above. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

*Third consecutive repeat violation*

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 the ambient air temperature in the walk in cooler at 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-57*F, including; tuna, marinara sauce, sealed ROP packages and cut slices of deli ham, turkey, cold cut deli meat, steak, cut lettuce, cut spinach, various deli cheeses, shredded cheese, meatballs, rotisserie chicken, diced chicken (assorted flavors). Per PIC all foods had been in the cooler longer than 4 hours. PIC recorded an ambient air temp of 35*F at 9am but not internal food temperatures were recorded from TCS foods held in the walk in cooler. Walk in cooler ambient air screen was observed non-functioning at the time of inspection. No leave in cooler thermometer was observed. 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. PIC stated the foods had been placed in the cooler less than 4 hours prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. Also observed sliced ham, turkey and steam on the sandwich line with internal temperatures observed at 46-49*F when measured with a probe thermometer. Per PIC, the foods were taken from the walk in cooler at 2pm. All other TCS foods in the prep cooler were observed at 41*F at the time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

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 the ambient air temperature in the walk in cooler at 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-57*F. 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 within 24 hours.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: Observed an employee dump mop bucket water outside the back door into the parking lot behind the establishment. Educated PIC that all grey water and waste water must be directed through the sanitary sewer. Discussed mop water emptied into marking lots pose a risk to contaminating storm drains as well as to creating a pest/odor nuisance. PIC stated all mop water would be properly disposed down the mop sink drain. Corrective Action: Corrected at time of inspection.

Comments/Details

A re-inspection will be conducted within 24 hours to ensure priority foundation violation #33 has been corrected.
Due to the violations noted on this inspection report, County legal action may result from this 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.