Miami Subs Improves its Sanitary Rating
2749 Hollywood Blvd
Hollywood, FL 33020
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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.