Boulevard Subs gets Degraded Sanitary Rating

5/27/2016 | 4 Violations | Rating 4.5/5

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0ppm

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a sanitizer bucket stored in the hand wash sink in the back room. Moved **Corrected On-Site**

11/10/2014 | 0 Violations | Rating 5/5

No Violations Were Observed

9/8/2014 | 4 Violations | Rating 4.5/5

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD NOT INSTALLED REAR KITCHEN. **Repeat Violation** **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. MEATBALLS. **Warning**

3/3/2014 | 10 Violations | Rating 3.25/5

Basic - Employee personal items stored in or above a food preparation area. CELL PHONES. **Corrected On-Site**

Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARDS NOT INSTALLED REAR KITCHEN HAND SINK BETWEEN FOOD PREP COUNTER AND 3 COMP SINK.

Basic - Food not stored at least 6 inches off of the floor. ONIONS. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SALAMI SLICED 3/2/14 @ 46°. CORRECTIVE ACTIONS TAKEN.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. FOOD SUPPLEMENTS. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food manager certification expired. FAX PROOF TO MY ATTENTION @ 954-956-5699.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. CHOPPED STEAK.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. REAR KITCHEN HAND SINK.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. SANDWICH STATION COOLER. CORRECTIVE ACTIONS TAKEN.

9/12/2013 | 13 Violations | Rating 2.5/5

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. SANDWICH STATION COOLER UNABLE TO MAINTAIN TCS FOODS AT 41° OR BELOW. DO NOT USE YHIS UNIT TO STORE TCS FOODS TIL REPAIRED TO CODE.

High Priority - Establishment operating without an accurate license from the Division. LICENSED AS NOST; OBSERVED 5 SEATS.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM @ 50°; DELI MEAT @ 53°. CORRECTIVE ACTIONS TAKEN.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. CHICKEN, HAM, CORNED BEEF.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. REAR KITCHEN.

Intermediate - No soap provided at handwash sink. REAR KITCHEN.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. FRONT COUNTER. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. STEAK.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

4/22/2013 | 0 Violations | Rating 5/5

No Violations Were Observed

2/21/2013 | 3 Violations | Rating 4.25/5

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salad in reach in cooler **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Washing wiping cloth **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 4/21/13 **Warning**

9/24/2012 | 2 Violations | Rating 4.5/5

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham in reach in cooler

Critical - No conspicuously located thermometer in holding unit.

5/3/2012 | 5 Violations | Rating 4.25/5

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce in reach

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 46 degrees F in reach in cooler

Observed employee with ineffective hair restraint. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. next to 3 compartment sink

12/16/2011 | 3 Violations | Rating 4.75/5

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. By the 3 compartment sink. Corrected On Site.

1/13/2011 | 6 Violations | Rating 3.75/5

Critical - Observed food stored on floor. onions Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Observed soiled reach-in cooler shelves bottom shelving sandwich cooler.

Critical - Observed residue buildup ice machine . Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. missing end caps on light covers

Critical - Observed unlabeled bottle . dish soap at 3 comp sink

7/2/2010 | 6 Violations | Rating 4/5

Critical - Food protection during storage, preparation, display, service, transportation

In use food dispensing utensils properly stored

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Toxic items labeled and used properly

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

12/2/2008 | 10 Violations | Rating 2.75/5

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed soiled build up on slicer.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, kitchen.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Observed expired Food Manager Certification.

Critical - Observed food stored on floor,onions.

Observed hole in wall, above ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed potentially hazardous food thawed at room temperature, chicken. Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

7/3/2008 | 5 Violations | Rating 3.75/5

Critical - Fire extinguishers - proper and sufficient

Critical - Food contact surfaces of equipment and utensils clean