Doubles Hoagies Improves its Sanitary Rating

Basic - Build-up of grease shelf under stove

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cambros under prep table

Basic - Cutting board has cut marks and is no longer cleanable./cooks line

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

Basic - Equipment in poor repair.- walk in cooler operator not utilizing-

Basic - Interior of microwave moderate soiled with encrusted food debris. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Worn, torn and/or soiled floors

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food./ re-educated **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./hamburger just a little low recommended rapid reheat

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**

Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Interior of microwave moderately soiled with encrusted food debris. **Corrective Action Taken**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner./raw tuna- package states to remove from packaging when defrosting **Corrective Action Taken**

Basic - Walk-in cooler shelves with rust that has pitted the surface and moderately soiled

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Worn, torn and/or soiled floors

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food- re-educated **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ hoagies **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer not all hermetically sealed raw hamburger over bread in small reach in freezer

Intermediate - Handwash sink used for purposes other than handwashing./ storing soiled container **Corrected On-Site**

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Moderately Encrusted material on can opener blade. **Corrected On-Site**

No Violations Were Observed

Basic - Equipment in poor repair./ second reach in cooler front line not in use at this time **Warning**

Basic - Floor tiles cracked, broken or in disrepair./cooks line **Warning**

Basic - Ice buildup in reach-in chest freezer. **Warning**/still needs to be defrosted

High Priority - License expired within 30 days after expiration date./sent in needs to pay $50 late fee to bring the establishment up to current / active status **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ham, roast beef , cheese 47-51 recommended rapid chill employee states brought up from the walk in 11/2 hrs ago- ice bathing and moving to other unit on the front line **Corrective Action Taken** **Warning**sliced turkey 46°cut lettuce 51°, sliced roast beef 50° tuna fish 48°, blue cheese in the bottom part of unit 48°- operator and employee stated the product came into the reach in 2 hrs ago- recommended rapid chill- showed operator again how to maintain ice bath for product at busy times or utilize the other cooler by fryer as suggested on 4/13/15

Intermediate - Cutting board(s) moderately stained/soiled. **Warning**/cleaned needs to be shaved down

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 line unit **Warning**/ the interior ambient thermometer reading 42°, product in the top or bottom aren't maintaining ( suggest to put a different ambient thermometer in unit)

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

Basic - Equipment in poor repair./ second reach in cooler front line not in use at this time **Warning**

Basic - Floor tiles cracked, broken or in disrepair./cooks line **Warning**

Basic - Heavy Accumulation of food debris/soil residue on handwash sink. **Warning**

Basic - Heavy Build-up of soil/debris on the floor under all shelving. **Warning**

Basic - Ice buildup in reach-in chest freezer. **Warning**

Basic - Soil/food residue build-up on mop sink next to handwash sink front line **Warning**

Basic - Walk-in cooler floor soiled. **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses./several areas **Warning**

High Priority - License expired within 30 days after expiration date./sent in needs to pay $50 late fee to bring the establishment up to current / active status **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ham, roast beef , cheese 47-51 recommended rapid chill employee states brought up from the walk in 11/2 hrs ago- ice bathing and moving to other unit on the front line **Corrective Action Taken** **Warning**

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. /deli meat in walk in cooler **Warning**

Intermediate - Cutting board(s) moderately stained/soiled. **Warning**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety asked cooking food temperatures for Hamburger, chicken employee cooks line didn't know- hot hold didn't know re-educated **Warning**

Intermediate - Heavily Encrusted material on can opener blade. **Warning**

Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **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./couldn't find -very busy at this time **Warning**

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 line unit **Warning**

Intermediate - Slicer blade soiled with moderate old food debris. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles./ walk in cooler handle

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

Basic - Equipment in poor repair./ reach in cooler front line not in use at this time **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair./ under fryers **Repeat Violation**

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - Interior of microwave heavily soiled with encrusted food debris. **Repeat Violation**

Basic - Moderate/ heavily Soiled all reach-in cooler gaskets.

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wall soiled with heavy accumulated black debris in dishwashing area and several other areas around the store

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name./ on prep table different sauces

Basic - Worn, torn and/or soiled floors through out facility kitchen and front line heavily soiled under and behind equipment **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.-200 ++++

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / under prep table with sauces/ cambros

Intermediate - Cold water not provided/shut off at employee handwash sink./cooks line **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing./storing metal cambros

Intermediate - Interior of reach-in freezer heavily soiled with accumulation of food residue.

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - All Gaskets/seals on holding unit in poor repair./ reach in cooler **Repeat Violation**

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

Basic - Floor tiles cracked, broken or in disrepair./ under cooking equipment **Repeat Violation**

Basic - Floors not maintained smooth and durable./ front line shelving not smooth durable daily cleanable also shelving in the back area by 3 compartment sink

Basic - Heavily soiled floors throughout also around the baseboards and under shelving **Repeat Violation**

Basic - Interior and exterior of microwave heavily soiled with encrusted food debris. **Repeat Violation**

Basic - Nonfood-contact equipment in poor repair./ reach in cooler front line / not in use at this time

Basic - Walk-in cooler shelves with rust that has pitted the surface./also wire shelf in back area

Basic - Water draining onto floor surface./ from the prep sink front line **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands./ also turned off water with bare hands re- educated **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment./ raid

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.black beans at 125 degrees f, recommended rapid chill less than 4 hrs

Intermediate - Cold water not provided/shut off at employee handwash sink./ frontline

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.- ask temperature of ground beef, chicken, didn't know answer- re- educated made suggestion to keep a chart on wall - will help to reinforce **Corrected On-Site**

Intermediate - Heavily Encrusted material on can opener blade. **Repeat Violation**

Intermediate - Interior of small refrigerator heavily soiled with accumulation of food residue.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ restroom ladies

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ thermometer off by -12 degrees f not able to calibrate no tool to do so

Basic - All shelving under the prep tables and storage tables are badly rusted

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

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Through out kitchen and front line

Basic - Floor tiles cracked, broken or in disrepair.behind ice machine, under cook line equipment **Repeat Violation**

Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Moderate Food debris residue on exterior of microwave.

Basic - Plastic wrapped cheese placed in soiled container in the walk in cooler

Basic - Reuse of single-use gloves. **Corrected On-Site**

Basic - Tuna and Maui (time/temperature control for safety) food thawed in standing water.placed in cooler **Corrected On-Site**

Basic - Walk-in cooler shelves HEAVILY soiled with encrusted food debris and mold like substance

Basic - Wall in disrepair. Behind utility sink on the front line. Exterior wall of the walk in cooler is flocking metal pieces where wall meets floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - dust/soil residue on dry storage shelves.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Especially after handling cash

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. Feta cheese and opened case of meatballs in the walk in cooler **Corrected On-Site**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Asked the minimum cook temp of fish. Employee states he just started.reeducated

Intermediate - Interior of small white reach-in cooler heavily soiled with accumulation of food residue.

Intermediate - Wooden and white Cutting board(s) badly stained/soiled.

Basic - Ceiling, a/c vents and light lenses soiled with accumulated black unknown substance

Basic - Cutting board has cut marks and is no longer cleanable/ cook line and near slicer.

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

Basic - Equipment in poor repair./ refrigerators not being used

Basic - Floor through out establishment soiled/has accumulation of debris.

Basic - Floor tiles cracked, broken or in disrepair./ under grills **Repeat Violation**

Basic - Heat lamp bulb not shielded or coated./ fry lamp **Repeat Violation**

Basic - Hood soiled with heavily accumulated grease.

Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ wood shelf under cash register **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Accumulation of moderate black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ 10° out of calibration **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair./ under fryer on cook line **Warning**/ tiles still broken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./heat lamp for fries **Warning**

Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ front line shelving **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / observed several items **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ plastic food storage containers **Warning**

Basic - Equipment in poor repair/ reach in cooler front line not maintaining TCS foods at 41 degrees f or below- ambient temperature in unit is 43 degrees f at the coldest part of the unit operator turned the dial down **Warning**

Basic - Floor tiles cracked, broken or in disrepair./ under fryer on cook line **Warning**

Basic - Gaskets/seals on holding unit in poor repair./ air filter by cook line- gasket hanging **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./heat lamp for fries **Warning**

Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ front line shelving **Warning**

Basic - Single-service articles not stored inverted or protected from contamination./ unwrapped straws not protected by soda machine **Warning**

Basic - Water leaking from faucet/faucet handle. / cold water at hand sink leaking onto floor **Warning**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ 44° at prep refrigerator, educated on food code change for cut lettuce **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ sliced roast beef and chicken cook's line cooler above chill line 51° f/ recommended rapid chill, **Repeat Violation** **Warning**

Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**

Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - metal stem-type thermometer provided to measure temperature of food products./ thermometer needs battery **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut lunch meats were at 47 to 56 in the sandwich make box stored above the cold hold line of the unit. Rapid chill to 41 or below **Corrected On-Site**

Basic - Food stored on floor.a case of tomatoes and full pickle buckets are on the floor in the walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Gaskets/seals on holding unit in poor repair.on the reach in cooler gaskets.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Encrusted material on can opener blade.

Basic - Hole in wall.in the men''s bathroom

Basic - Attached equipment soiled with accumulated grease. The hood filters have a heavy build up on them

Basic - Hood soiled with accumulated grease.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut lunch meats and cheese at 47 df in the sandwitch make box. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.turkey,salami,meatballs,chicken, fish,soup, feta cheese at 50 or above

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walkin coole is holding food at 50 degress f.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed employee switch from working with monet to ready-to-eat food without washing hands.when putting on gloves

Wet wiping cloth not stored in sanitizing solution between uses.

Observed open dumpster lid.

Observed food debris accumulated on kitchen floor.in the kitchen and prep area

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sliced meats and other ready to eat foods in the walkin coolerRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced turkey is at 47 degress fahrenheit in the sandwiche make box , it is over stacked Corrected On Site.

Critical - Observed food stored on the floor in the walk in cooler

Critical - Observed soil buildup inside ice bin.moderate stain build up inside the box

Critical - Observed encrusted material on can opener.Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sliced deli meats in the walkin cooler

Critical - Observed food being cooled by nonapproved method.soups and cooked chicken cooling while in deep covered containers. Corrected On Site.uncovered and placed in freezer

Critical - Displayed food not properly protected from contamination.lemons Corrected On Site.

Observed employee with no hair restraint.Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed heavy encrusted material on can opener.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Handwash sink not accessible for employee use at all times.dishes in hand sink

Observed food debris accumulated on kitchen floor.

Wet mop not hung to dry.

Violation: 13-03-1Observed employee with no hair restraint.on crew member making sandwiche's

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-2-2011.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6-2-2011.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken,cheese,beef,all food tested in the walkin cooler is at 44 degrees fahrenheit , must be at 41 df or less

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walkin cooler is at 44 degress, cook states that the cooler door is opened and closed during lunch and will cool down .

Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to portion salad toppings

Violation: 13-03-1Observed employee with no hair restraint.on crew member making sandwiche's

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-2-2011.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6-2-2011.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.the lunch meats in the front reach in cooler are stacked above the cold hold capabilities of the cooler all food temps 58 degrees fah and above Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken,cheese,beef,all food tested in the walkin cooler is at 44 degrees fahrenheit , must be at 41 df or less

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walkin cooler is at 44 degress, cook states that the cooler door is opened and closed during lunch and will cool down .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to portion salad toppings

Observed employee with no hair restraint.on crew member making sandwiche's

Observed heavy build-up of grease on nonfood-contact surface.on the hood filters

Observed open dumpster lid.

Observed attached equipment soiled with accumulated grease.the hood system has a heavy grease buildup

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-2-2011.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6-2-2011.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to portion feta cheese

Observed employee with no hair restraint.on any of the cooks or prep peopleRepeat Violation.10-20-09

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted, soiled material on slicer.a moderate build up of food debris is observed on the slicer, it was used and cleaned for the day already

Critical - Observed handwash sink used for purposes other than handwashing.the hws on the cooks line has food containers in it

Carbon dioxide/helium tanks not adequately secured.

Observed gaskets/seals on cold holding unit in poor repair on sandwich cooler.

Critical - Observed raw animal food stored over cooked food in cook's reachinCorrected On Site.

Critical - Observed unlabeled spray bottle on shelf in back storeroom.Corrected On Site.

Critical - Observed unlabeled spray bottle hanging on shelf in dry storage.

Critical - Observeda bottle of bleach stored by utensils on prep table.