Lou's Giant Subs Improves its Sanitary Rating

Basic - Equipment in poor repair.... Tall 2 Glass Door REACH.IN.COOLER not working.... Front Deli Display Cooler is not maintaining foods at appropriate cold holding temperature of 41° or below.**Repeat Violation** As of 4/21/14 NOT COMPLIED

Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**...As of 04/21/2014 NOT COMPLIED.

Basic - Missing drain plug at dumpster....As of 04/21/2014 NOT COMPLIED.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation** ... REACH.IN.COOLER... (Rear Cold Table) on Cook Line raw beef 44° chicken 49° (Undercounter Cooler) chicken 46° cheeses 47° ... FRONT COUNTER... (Deli-Display Cooler) roast beef tightly wrapped 124° roast beef unwrapped 53° ham 53° turkey 53° salami 54° cheese 54° ... REACH.IN.COOLER... (To Left of CO2 Tanks). cut raw chicken 57° raw chicken breasts 46° deli-ham 45°As of 04/21/2014 NOT COMPLIED: ... REACH.IN.COOLER... (Rear 2 Sliding Glass Door) Whole Deli-Hams 47°. Raw Chicken Pieces (dated Mon.) 55° sliced Black Olives (dated Sun.) 56°. ... REACH.IN.COOLER... (Cook Line Cold Table) chicken pieces 55° raw cut beef 37° roasted green peppers 55° cheese 55° ... REACH.IN.COOLER... (Front Deli-Display Cooler) deli-hams 48° cooked salami 47° deli turkey

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.... throughout back of the house, especially beneath and behind shelving and equipment.

Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.... Rear prep area and front deli display cooler.

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

Basic - Equipment in poor repair.... Tall 2 Glass Door REACH.IN.COOLER not working.... Front Deli Display Cooler is not maintaining foods at appropriate cold holding temperature of 41° or below.**Repeat Violation**

Basic - Floor tiles missing.... Near back door making area not easily cleanable.

Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**

Basic - In-use ice scoop stored on soiled surface between uses. ... Ice scoop stored in soiled plastic tub between uses.

Basic - Missing drain plug at dumpster.

Basic - Nonbagged garbage in dumpster.

Basic - Open dumpster lid. **Repeat Violation**

Basic - Shelf under preparation table soiled with food debris.... Shelves under prep tables are not easily cleanable. they are soiled/oxidized/rusted and/or covered with soiled paper/corrugated board**Repeat Violation**

Basic - Wall soiled with accumulated food debris....cook line area.

High Priority - Employee repeatedly failed to wash hands before putting on new set of gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation** ... REACH.IN.COOLER... (Rear Cold Table) on Cook Line raw beef 44° chicken 49° (Undercounter Cooler) chicken 46° cheeses 47° ... FRONT COUNTER... (Deli-Display Cooler) roast beef tightly wrapped 124° roast beef unwrapped 53° ham 53° turkey 53° salami 54° cheese 54° ... REACH.IN.COOLER... (To Left of CO2 Tanks). cut raw chicken 57° raw chicken breasts 46° deli-ham 45°

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. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.Whole roast beef was roasted, cut in half, tightly wrapped in plastic wrap while hot. The roast beef was then placed in the front deli-display cooler which already is not maintaining foods at an appropriate cold holding temperature of 41° or below.**Corrective Action Taken**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Whole Onions in walk in cooler

Basic - Dumpster overflowing garbage.... Garbage on ground, Standing water on ground

Basic - Equipment in poor repair.... Tall TWO Glass Door Reach In Cooler in Kitchen.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Open dumpster lid.

Basic - Shelf under preparation table soiled with food debris.Shelves under prep tables are not easily cleanable. they are soiled/oxidized/rusted and/or covered with soiled corrugated board

Basic - Stored food not covered in walk-in cooler.... Sliced Onions in walk in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... Rear sandwich table REACH IN COOLER... Mahi Mahi 51° (Cold Table) Raw Beef 57° Raw Chicken 55°**Corrective Action Taken**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.... Handles of refrigeration equipment in multiple locations.

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.Prepared and individually portioned items including lasagna and other items in reach in freezers.

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used for scooping salt.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 10 ppm **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, too much ham was stacked together and cold air could not properly circulate. Corrected On Site by restacking.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. tuna, chicken & seafood salads.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne in a reachin freezer.

Critical - Observed potentially hazardous food thawed in standing water. Surimi. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Wiping cloth storage in the handsink behind the front counter.

Observed employee with no hair restraint. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth in handsink behind the front counter. Corrected On Site.

Critical - Observed interior of microwave soiled. Cook's line .

Critical - Observed encrusted, soiled material on slicer. In rear prep area.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in a reachin cooler .Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.

Observed employee with no hair restraint.Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. beef over ham and dressings in reach-in coolers. Corrected On Site. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. eggs and raw chicken over herbs and produce in reach-in cooler. Corrected On Site. Repeat Violation.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

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

Critical - Observed raw animal food stored over ready-to-eat food. eggs over pastasalad, cheeses, sauces in reach-in cooler

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing glovesCorrected On Site.Repeat Violation.

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

Observed nonfood-contact equipment in poor repair. freezer chest lid falling apart/in disrepair.

Observed build-up of grease on nonfood-contact surface. hoodfilters

Observed build-up of food debris, dust or dirt on nonfood-contact surface. interior of double glass door cooler in back prep room

Critical - Hand wash sink lacking proper hand drying provisions. handwash sink by ice machine

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps

Wet mop not hung to dry.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. small reach-in cooler by register

Violation: 13-03-1Observed employee with no hair restraint. Repeat Violation.

Violation: 14-33-1Observed equipment in poor repair. rusted reach-in cooler shelfs. several coolers

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets. several Repeat Violation.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. frontline

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. ProRepeat Violation.This violation must be corrected by : 08/22/2010.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunchmeats

Violation: 14-33-1Observed equipment in poor repair. Make up table and lunchmeats cooler.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair coolers, shelves and tables

Violation: 36-15-1Observed food debris accumulated on kitchen floor.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust. AC vents kitchen

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. dry storeroom

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

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwiches make up table.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Lights missing the proper shield, sleeve coatings or covers. dry storeroom

Critical - No conspicuously located thermometer in holding unit. Make up table.

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

Observed attached equipment soiled with accumulated dust. AC vents kitchen

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Make up table

Observed employee with no hair restraint.

Observed equipment in poor repair. Make up table and lunchmeats cooler.

Observed food debris accumulated on kitchen floor.

Observed gaskets with slimy/mold-like build-up. Make up table.

Observed gaskets/seals on cold holding unit in poor repair. make up table.

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

Observed nonfood-contact equipment in poor repair coolers, shelves and tables

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh fish filets cookline

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwich make up table.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunchmeats

Critical - Observed raw animal food stored over ready-to-eat food. Hamburger meat on middle shelf by ice machine

Critical - Observed uncovered food in holding unit/dry storage area. lunchmeats cooler front counter

Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sandwiches make up table

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Fresh fish filets cookline dated Wednesday and Friday 49-51 degrees

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. December 2007.

Critical - Identity of food or food product misrepresented. Imitation crabmeat used. Menu states crab.

Critical - No conspicuously located thermometer in holding unit. upright cooler.

No copy of latest inspection report.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside upright coolers.

Observed employee with no hair restraint. Several emplyees.

Critical - Observed encrusted material on can opener.

Observed garbage on the ground and/or pad around dumpster.

Observed gaskets with slimy/mold-like build-up. Cookline Corrected On Site.

Observed non-bagged garbage in dumpster.

Observed open dumpster lid.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Lunchmeats.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Chest freezer meats.

Observed residue build-up on nonfood-contact surface. Can opener base.

Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Back room upright cooler.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.