Miami Subs Degrades its Sanitary Rating

Basic - Build-up of grease/dust/debris on hood filters.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic - Food not stored at least 6 inches off of the floor. Lettuce in the walk in cooler **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up. Reach in freezer on the cook line

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

Basic - Water leaking from pipe and/or faucet/handle. The pipe under the 3 compartment sink is leaking

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

High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Admin Complaint**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Hot dogs 60°, meatballs 58°

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Hot dogs 60°, meatballs 58°

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

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. Coleslaw in the reach in cooler not date marked

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner

Portable fire extinguisher is inaccessible. For reporting purposes only. The fire extinguisher is stored at the mop sink and on the single service storage shelf

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.mold on AC vent over register at drive thru

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee and water bottles on smoothie station

Basic - Employee personal items stored in or above a food preparation area. Cell on cook line

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Light shield damaged/in disrepair. Over single service storage shelf

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone and proceeds to prep burger no hand wash **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. Cook touch burger toasted bun with bare hands. Prep cook assembling burgers with bare Gand because there are no glove in establishment **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by soda fountain

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher across from walk in cooler, next to suppression system

Portable fire extinguisher is inaccessible. For reporting purposes only. Not hanging, on bottom shelf in dry storage area

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. **Corrected On-Site**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not turned on. **Corrected On-Site**

Basic - Open dumpster lid. **Corrected On-Site**

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

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well water turned off. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Food containers.

Basic - Uncovered food stored near sink exposed to splash. Ice bin at soda machine.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and knives.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm/100 ppm **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup.

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

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

Basic - Build-up of grease on nonfood-contact surface. Hood filters.

Basic - Equipment and utensils not sanitized between washing and rinsing.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - In-use utensil not used with moist food stored in running water. No running water at dipperwell.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Female restroom faucet at handwash sink.

Basic - Single-service articles not stored inverted or protected from contamination. By ice cream area and fryer area.

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

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: 4 expired. Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All photo copied. **Warning**

Basic - Build-up of grease on nonfood-contact surface. Under the grill and the sides of the deep fat fryers.

Basic - Grease accumulated under cooking equipment. Under the deep fat fryers

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

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

Intermediate - Cutting board(s) stained/soiled.

Basic - Build-up of grease/dust/debris on hood filters on chain broiler.

High Priority - Vacuum breaker missing at hose bibb.

Basic - Missing drain plug at dumpster.

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. Tuna salad in walk in freezer.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, capicola, turkey etc in walk in cooler.

Intermediate - Cold holding equipment incapable of 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. **Warning**

Intermediate - Walk-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.

Intermediate - Metal stem-type thermometer not within the intended measuring range of use. 50-500 f.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over pre cooked chicken.

Basic - Stored food not covered in walk-in cooler. Sauces.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Manager did not wash hands after working outside restaurant. **Corrected On-Site**

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

Basic - Bowl or other container with no handle used to dispense food in relish container.

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

Intermediate - Nonfood-grade basting brush used in food.

Basic - Walk-in cooler/freezer shelves with mold like substance.

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

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelf with soda cups.

Basic - Build-up of grease/dust/debris on hood filters on chain broiler.

Basic - Single-service articles not stored inverted or protected from contamination. Lids for soda cups.

High Priority - Vacuum breaker missing at hose bibb.

Basic - Missing drain plug at dumpster.

Basic - Grease receptacle lid open, broken, or missing.

Basic - Employee personal items stored in or above a food preparation area. Purse, keys, phone. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sliced and chopped tomatoes, feta cheese & premade salads with cut lettuce and mushrooms.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced and chopped tomatoes, premade salads with cut lettuce & feta cheese in the 2 door Bain Marie cooler opposite the grill on the cooks''s line , mushrooms under the grill on the cook''s line.

Intermediate - Cold holding equipment incapable of 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. Bain Marie reach-in cooler opposite the grill on the cook''s line. **Admin Complaint** **Repeat Violation**

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. Reach-in cooler drawers under the gril **Admin Complaint** **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Large bin Marie cooler on the cook''s line(sandwich prep). **Admin Complaint** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw beef over cooked chicken wings in the walk-in cooler. **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce. Raw beef over lettuce in the walkin cooler **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Under the small steam table on the cook''s line **Admin Complaint** **Repeat Violation**

Basic - In-use ice scoop stored on soiled surface between uses. Stored in a soiled ice scoop holder.

Basic - Cutting board has cut marks and is no longer cleanable. Large Bain Marie cooler on the cook''s line. **Admin Complaint** **Repeat Violation**

Basic - Equipment in poor repair. Inside left door of the low boy reach-freezer on the cook''s line.

Basic - Reach-in cooler gasket torn/in disrepair. Large Bain Marie cooler on the cook''s line

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Indie bottom of the reach-in cooler under the front counter is filled with soiled water.

Basic - Build-up of grease on nonfood-contact surface. Under the grill and the sides of the deep fat fryers.

Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen **Corrected On-Site**

Basic - Grease accumulated under cooking equipment. Under the deep fat fryers

High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

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

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Vacuum breaker mising at hose bibb.

Wet mop not hung to dry.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. Both on cook's line.

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. Cold cuts, tuna salad, feta cheese, hot dogs & uncooked bacon in the reachin cooler opposite the grill.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings abd raw beef in the reachin cooler drawers under the grill.

Critical - Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Meatballs. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The reachin cooler opposite the grill. Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler drawers under the grill. Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Critical - No conspicuously located thermometer in holding unit. Sandwich prep unit.

Critical - No conspicuously located thermometer in holding unit. Reachin cooler opposite the grill.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Under the small steam table .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 cutting board grooved/pitted and no longer cleanable. Both on cook's line.

Critical - Observed soiled reach-in cooler gaskets. Both reachin freezers on the cook's line.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under the roary oven.

Unwrapped single-service utensils not presented so that only the handles are touched. Plasticware in the dining room.Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen, No paper towels in the establishment.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Not all employees trained.

No Violations Were Observed

Critical - Observed uncovered food in holding unit/dry storage area.---sauces in walk in 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.---FSW with fresh bread. Corrected On Site.

Observed employee with no hair restraint.---both cooks.

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

Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.

Observed unnecessary items on the premise.---purses, personal items.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.This violation must be corrected by : 3/30/12.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings Corrected On Site by moving to another cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs & tuna salad.Corrected On Site by moving to thee walklin cooler .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bain marie cooler on the cook's line , DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THE UNIT UNTIL IT IS REPAIRED & PROPERLY OPERATING .

Critical - Observed food stored on floor. Onions in the walklin cooler. Corrected On Site.

Observed nonfood-contact equipment in poor repair, inside door of 2 door lowboy reachin cooler on the cook's line .

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

Critical - Observed interior of microwave soiled. Corrected On Site.

Critical - Observed soil buildup inside ice bin inside the ice machine.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop stored in a soiled ice scoop holder.

Unwrapped single-service utensils not presented so that only the handles are touched. Forks & spoons by coke machine.

Observed grease accumulated under cooking equipment on the cook's line.

Observed wall soiled with accumulated grease behind cooking equipment.

Observed attached equipment soiled with accumulated grease. Small hood over conveyor oven.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, bread stored on soiled box.

Critical - Observed food stored on floor, bag of onion in walk-in cooler .

Critical - Observed food stored on floor boxes of chicken breast nugget in walk-in freezer.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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.

Observed ice scoop with handle in contact with ice.

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

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area, employee drink stored with food for the general population, in reach-in cooler.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of slime in the interior of ice machine, by walk-in freezer.

Critical - Observed buildup of slime in the interior of ice machine, in dining room.

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

Observed single-service articles stored without protection from contamination, take out containers .

Observed dumpster overflowing garbage.

Observed open dumpster lid.

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor.

Ceiling tile missing, in breaker box room.

Observed wall soiled with accumulated food debris, behind grill.

Critical - Observed toxic item stored by food, vitamin B Corrected On Site.

No Heimlich maneuver sign posted.

No copy of latest inspection report.

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

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food-contact surfaces encrusted with soil deposits, cutting boards.

Observed gaskets with slimy/mold-like build-up, walkin freezer, walkin cooler and Traulsen reachin freezer.

Observed wall soiled with accumulated black debris in dishwashing area.

Lights missing the proper shield, sleeve coatings or covers, by cookline.

Critical - No handwashing sign provided at a handsink used by food employees, in men's restroom.

Observed attached equipment soiled with accumulated grease, hood filters.

Critical - Observed buildup of slime in the interior of ice machine.

Observed cutting board grooved/pitted and no longer cleanable.

Observed gaskets with slimy/mold-like build-up, walkins.

Critical - Observed soiled reach-in cooler gaskets, drawers by cookline.

Critical - Observed uncovered food in holding unit/dry storage area, boxes with bread in walkin freezer.

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated black debris in dishwashing area.

Wiping cloth chlorine sanitizing solution not at proper minimum strength-200ppm.

Lights missing the proper shield, sleeve coatings or covers, by cookline.

No Heimlich maneuver sign posted.

Observed attached equipment soiled with accumulated grease, hood filters.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting boards.

Observed gaskets with slimy/mold-like build-up, walkin freezer.

Observed no child labor law poster.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Outer openings not protected with self-closing doors, rear door.

Wiping cloth chlorine sanitizing solution not at proper minimum strength-0ppm when tested.