Inspection Report

Business Name
Cheba Hut "Toasted" Subs

Business Address
1555 N HIGLEY RD GILBERT AZ 85234

Permit Number
FD2404873

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/30/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 22

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 in the sandwich prep. coolers, pans of overfilled sliced cheese, stacked above overfilled pans of salami, product temperature indicating 52-53 deg f. discussed with manager. if no room in the food cooler for sandwich prep. suggested a shallow pan with an ice bath setup to ensure tcs food is kept at 41deg f . manager removed all excess food. also noted pans of sliced turkey at 50 deg f . in the south prep. station. recommended to provide lids. suggested to keep excess food in the walk-in cooler and bring out as need. also pans of prosciutto at 53 deg f . per staff, ran out and newly sliced in the back food prep. manager removed and placed in the walk-in cooler. also, manager found lids for smaller food pans. manager also located the lids for the reach-in prep. cooler. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: proper labeling for the onsite filled chemicals reviewed. noted chemicals various colors in sprayer. no label. manager drained all. refilled and labeled all 4 chemical spray bottles/ Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: observed chlorine sanitizer in a sprayer bottle, checked concentration Flashed on the test strip. exceeding 200 ppm for chlorine. manager will provide employee training. chemical discarded. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed in the food prep. areas/ food counters, some of the wet wiping cloth were left on surfaces. facility manager prepared fresh sanitizer towel buckets. please ensure wet wiping cloth are placed back in the solution in between use. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: this establishment utilizes an automatic dishwasher equipped with chlorine sanitizer, inquired regarding the sanitizer test strip. facility had only multi quat test strips only. machine checked with sanitarian test strips. please obtain chlorine sanitizer test strip. manager placed an order. Corrective Action: Correct prior to re-inspection.

Comments/Details

report emailed to manager. re-inspection for sanitizer test strip scheduled for 10 days. 5-11-2026
Predefined Comment: No County legal action will 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.