Miami Subs Improves its Sanitary Rating

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.aprons on cups / removed **Corrected On-Site**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood

Basic - Hood filters have some gaps from automatic fire suppression/exhaust system.

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.walk in freezer door has metal sticking out

Basic - Wall soiled with accumulated grease, food debris, and/or dust.behind grill

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood

Basic - Floor area(s) covered with standing water.puddle near ice cream machine

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.82 degrees. Taken for cleaning water emptied **Corrected On-Site**

Basic - Light shield damaged/in disrepair.line

High Priority - Dented/rusted cans present. 2 cans of olivesSee stop sale.

Intermediate - Accumulation of residue build up interior of the ice machine door

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.sauce walk in

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

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

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

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

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.sitton soda machine/ discarded **Corrected On-Site**

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Ice scoop handle in contact with ice.repositioned correctly **Corrected On-Site**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Removed from area glass cleaner **Corrected On-Site**

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.discarded **Corrected On-Site**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood light out

Basic - Floor area(s) covered with standing ice on floor at entrance to walk in freezer between walk in cooler and freezer

Basic - Ice scoop handle in contact with ice.removed and repositioned handle up **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.86 degrees utensil removed for cleaning replaced with water 146 f. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler.strawberry topping/ covered **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food.grill cleaner next to mayo .moved **Corrected On-Site**

Basic - Build-up of grease on nonfood-contact surface.hood

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

Basic - Food stored in holding unit not covered.appetizers reach in freezer

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

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.chicken/ meatballs and produce **Corrected On-Site**

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

Basic - Bowl or other container with no handle used to dispense food.cup for cheese **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area.box cutter on prep table **Corrected On-Site**

Basic - Food-contact surface not smooth and easily cleanable.lid of freezer / line has insulation showing

Basic - Stored food not covered in walk-in cooler.strawberries in syrup **Corrected On-Site**

Basic - Wall in disrepair.rest room

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Basic - Build-up of grease on nonfood-contact surface.reach in freezer on line

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.near ice machine

Basic - Nonfood-contact equipment in poor repair.lid of line freezer has insulation showing

Basic - Wall in disrepair.missing tile ladies room

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

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

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood light out

Basic - Single-service articles not stored inverted or protected from contamination.take outs

Basic - Stored food not covered in chest freezer.chicken and appetizers

High Priority - Toxic substance/chemical stored by or with single-service items.stainless steel cleaner next to cups **Corrected On-Site**

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. Milk **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.chili walk in

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Single-service articles not stored inverted or protected from contamination.take outs **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler.strawberry preserves **Corrected On-Site**

Basic - Food stored in holding unit not covered.dessert **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79 degrees **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.in hand sink **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.souffle cups **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.wiping cloth in it **Corrected On-Site**

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

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.one hood light

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham walk in Corrected On Site.

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

Critical - Observed food stored on floor.bag onionsCorrected On Site.

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

Food-contact surface not smooth and easily cleanable.crack on interrior of ice machine door

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Observed single-service articles improperly stored.not inverted Corrected On Site.

Observed wall in disrepair.near floor /also near door ladies room

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--47-51 degrees 2-door cookline-eastside-moved to working cooler. Manager did take temp. on broken cooler and was maintaining proper temp. Will call service. Possible opening frequently. Spoke about icing.Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-48-51 degrees-2-door cookline--eastside

Nonfood-contact equipment not designed and constructed in a durable manner--walkin cooler & freezer door lock; and walkin cooler shelves rusty.

Critical - Observed soil buildup inside ice bin-white tray inside

Observed residue build-up on nonfood-contact surface--handsink next to walkkin

Observed single-service articles stored without protection from contamination-dining room-lids.

Observed dusty ceiling tiles and/or air conditioning vent covers-ladies. Repeat Violation.

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

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-ham, pork, bag of cheese-walkin

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-ham, pork, bag of cheese-walkin

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-poultry-reachin-cookline 53 degrees, moved to working cooler-DO NOT USE UNTILL REPAIRED Corrected On Site.Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-53 degrees, east cooler on cookline-called service Corrected On-moved all p.h.f. to working coolerSite.Repeat Violation.

Critical - No conspicuously located thermometer in holding unit-three coolers-2-cookline, 1-cheesecake cooler

Critical - Observed raw animal food stored over ready-to-eat food.-eggs, chicken over dressings and hot dogs, milk Corrected On Site.

Critical - Observed food stored on floor-onions-walkin.

In-use utensil not stored with handle above the top of potentially hazardous food and the container-in ice-drive thru.Corrected On Site.

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

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

Observed utensils stored in crevices-KNIFE HOLDER

Observed single-service articles stored without protection from contamination-next to fish warmer Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.

Observed food debris accumulated on kitchen floor-by back doorCorrected On Site.

Observed hole in ceiling-above 3-compartment sink

Observed dusty ceiling tiles and/or air conditioning vent covers-ladies room.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--58 degrees-cookline-eastside-moved all food to walkin-do not use untill repaired

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.--58 degrees-reachin-eastside

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

No copy of latest inspection report.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures 47-51 degrees checked water bottle located in the very back of cooler--2 ban/maries.

Critical - Handwashing cleanser lacking at handwashing lavatory-ladies.

Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.

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

Critical - No conspicuously located thermometer in holding unit-westside of cookline

Nonfood-contact equipment not designed and constructed in a durable manner-door to wic and wif do not close tight.

Observed ceiling soiled with accumulated grease-cookline.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-after picking up food on the floor not washing hands before putting on gloves.Corrected On Site.

Observed food debris accumulated on kitchen floor--under soda boxes.

Observed hole in ceiling-bathroom-ladies, cookline . Repeat Violation.

Observed hole in wall in drywall over front countet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-47-50 degrees--tuna, hotdogs, coldcuts Repeat Violation.

Observed residue build-up on nonfood-contact surface--outside of ice machine.

Critical - Observed soil buildup inside ice bin.Repeat Violation.

Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.

Observed water draining onto floor and freezing in doorway Repeat Violation.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable--soiled .

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site. Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers-prep area.

Observed ceiling soiled with accumulated grease-cookline. Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers-prep area and cookline. Repeat Violation.

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

Observed hole in ceiling in prep area,cookline and bathrooms. Repeat Violation.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-56, just put in bins at cooler, recommend icing.. Corrected On Site. Repeat Violation.

Observed residue build-up on nonfood-contact surface-iron.

Critical - Observed soil buildup inside ice bin.

Critical - Observed toxic item improperly stored hanging where cups are stored.

Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.

Observed wall and surrounding area of 3-compartment sink, soiled with accumulated black debris in dishwashing area. Repeat Violation.

Observed water draining onto floor and freezing in doorway.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing-0. Corrected On Site.

Ceiling tile missing.--ladies and mens room

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.--wic-46

Critical - Exit signs not properly illuminated. For reporting purposes only.--back door

Critical - Hot water not provided/shut off at employee hand wash sink.--mens room

Lights missing the proper shield, sleeve coatings or covers.--above ice machine

Observed attached equipment soiled with accumulated dust--ladies and mens room and dining room.

Observed attached equipment soiled with accumulated dust.--cookline

Observed attached equipment soiled with accumulated dust.--warewash area

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

Observed ceiling soiled with accumulated grease.--cookline

Observed cutting board grooved/pitted and no longer cleanable.--cookline

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed employee with no hair restraint.cook

Critical - Observed encrusted, soiled material on slicer.-- under lettuce slicer

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

Observed grease/food accumulated under cooking equipment and prep tables.

Observed hole in wall.--ladies room

Observed knife block in use to store knives.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--46 reachin cooler

Observed single-service articles improperly stored.-paper baskets needs to be face down. Corrected On Site.

Observed walk-in cooler gasket torn/in disrepair.--door doesn't secure tight.