Sottini's Sub Shop Degrades its Sanitary Rating
1441 S Dixie Hwy
Pompano Beach, FL 33060
Health Inspection Reports
12/16/2016 | 15 Violations | Rating 3.5/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At drip tray area of grill , employee began cleaning. **Corrective Action Taken**
Basic - Build-up of soil/debris on the floor under shelving.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Put on shelf. **Corrected On-Site**
Basic - Food debris/dust/grease/soil residue on exterior of microwave.
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.cookline.
Basic - Gaskets with slimy/mold-like build-up.reach in cooler. Wiped clean. **Corrective Action Taken**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish fillets, manager put under running water. **Corrective Action Taken**
Basic - Shelf over grill soiled with food debris. Manager cleaned. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee put in sanitizer. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes on front counter at 64° for 30 minutes, manager put in ice bath. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at 94° on counter for 20 minutes, employee heated to 171° and held at steam table. **Corrective Action Taken**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Manager moved to reach in cooler. **Corrective Action Taken**
Intermediate - Accumulation of food debris/grease on food-contact surface. At grill area, employee cleaned. **Corrective Action Taken**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line. **Repeat Violation**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
6/28/2016 | 1 Violations | Rating 5/5
Basic - - From inspection on 2016-04-26: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection on 2016-06-28: **Time Extended**
6/28/2016 | 9 Violations | Rating 4/5
Basic - Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site**
Basic - Food-contact surface not smooth and easily cleanable. Shelf for bread storage.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , retest at 100 ppm chlorine. **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes at next to grill area at 77° for 2.5 hours. Owner moved to walk in cooler and inspector emailed Time as a Public health control form for future use. **Corrective Action Taken**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
4/26/2016 | 8 Violations | Rating 4.25/5
Basic - Build-up of grease on nonfood-contact surface. At cook top grill back splash.
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
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. Employee drinking from open cup. **Corrected On-Site**
Basic - Shelf under preparation table soiled with food debris.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives rinsed and washed with no sanitizer. Rewashed and sanitized. **Corrected On-Site**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired on 6/15/2015.
Intermediate - Ice chute soiled/build up of substance/slime.
10/7/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
8/1/2014 | 3 Violations | Rating 4.25/5
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.... sandwich cold table/Undercounter opposite cook line. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
3/28/2014 | 13 Violations | Rating 3.5/5
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Clean knives/utensils stored in crevices between equipment....knives at Cold table
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Equipment in poor repair.Kitchen: Cold Table Undercounter unit maintaining temperature.
Basic - Floor tiles cracked, broken or in disrepair.Kitchen : front and beneath cold table and prep table.
Basic - No conspicuously located ambient air temperature thermometers in holding units.
Basic - No copy of latest inspection report available.
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.... Handling cooked chicken with bare hands..
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... Sliced Ham 45° Sliced Provolove 55° Chopped Onions 47° (Undercounter) Mahi 48°REACH.IN.COOLER... Deli-Ham 50° Salami 47° Tuna Salad 48° Turkey 45°Operated stated foods in coolers since mid morning.
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.Copies of previous program
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Reach.In.Cooler... Below cold table.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In walk.in.cooler, Sauces
Intermediate - Spray bottle containing toxic substance not labeled.
8/15/2013 | 2 Violations | Rating 4.75/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... Horizontal surfaces : shelving, (above kitchen sandwich table) equipment tops (interior of reach in freezer, etc. **Warning**
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. **Warning**
2/7/2013 | 6 Violations | Rating 4/5
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 3 egg sandwiches being handled bare handed.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes in the kitchen. **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.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
7/20/2012 | 8 Violations | Rating 3.5/5
Critical - Observed raw animal food stored over cooked food. Raw shell eggs over cooked food in the fliptop reachin cooler on the cook's line. Corrected On Site.
Critical - Observed food stored on floor. Walkin cooler , Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Coffee in the kitchen needs a cover. Corrected On Site.
Observed employee with no hair restraint.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fliptop reachin cooler on the cook's line.
Observed leaking pipe at plumbing fixture. Under the 3 compartment sink , Corrected On Site.
Critical - Observed unlabeled spray bottle. Bottle with liquid in hanging from a window bar in the kitchen. Corrected On Site.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Kitchen, used for refrigeration.
1/12/2012 | 6 Violations | Rating 4.25/5
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Cook Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of microwave soiled. Kitchen.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. On most equipment in the kitchen.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Around the window to the right of the stove.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's bathroom.
8/16/2011 | 4 Violations | Rating 4.25/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham in walkin cooler
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.
Critical - Observed interior of microwave soiled. Kitchen
3/14/2011 | 10 Violations | Rating 4/5
Critical - Ready-to-eat, potentially hazardous food prepared on site / processed and held more than 24 hours with not properly date marked. potatoes, ham, cheese in walk-in coolet.Corrected On Site.
Critical - Observed food being cooled by nonapproved method. cooked sausages in closed ziploc bag. Corrected On Site.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausages in ziploc bag at 97 degrees. Corrected On Site.
Observed build-up of grease/debris on nonfood-contact surface. exterior of cooking equipment, bain marie, garbage can.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs. Repeat Violation.
Observed build-up of dust or dirt on nonfood-contact surface. kitchen fan.
Observed clean utensils/equipment stored in dirty drawers/containers.
Observed food debris / grease accumulated on kitchen floor. under equipment/tables.
Observed wall soiled with accumulated food debris/grease. throughout kitchen. Repeat Violation.
Critical - Observed unlabeled spray bottle. yellow liquid in dishwash area.
9/28/2010 | 11 Violations | Rating 4.5/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed equipment in poor repair. rusted shelf in walk-in cooler
Wet wiping cloth not stored in sanitizing solution between uses. frontline
Observed build-up of food debris, dirt on nonfood-contact surface. gaskets of reach-in freezer on cookline
Observed build-up of dust and/or dirt on nonfood-contact surface. ceiling of walk-in cooler
Observed build-up of food debris, grease and dirt on nonfood-contact surface. exterior of , cabinets, cooking equipment, garbage cans and coolers in kitchen
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs
Observed gaskets with slimy/mold-like build-up. flip-top reach-in cooler on cookline
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Observed grease/debris accumulated under cooking equipment.
Observed wall soiled with accumulated food debris/grease. throughout kitchen Repeat Violation.
3/26/2009 | 11 Violations | Rating 3.75/5
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed accumulated debris under cooking equipment and shelving.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils sandwich prep area.
Observed attached equipment soiled with accumulated dust, fan cover in coolers.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving .
Observed build-up of grease on nonfood-contact surface cooking equipment.
Critical - Observed food stored on floor in cooler.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed residue buildup inside ice bin.
Observed utensils stored in crevices between equipment, knives.
Critical - Working containers of food removed from original container not identified by common name.
11/13/2008 | 9 Violations | Rating 3.75/5
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, all shelving.
Observed debris/build up accumulated on kitchen floor under equipment.
Critical - Observed evidence of employee eating in a food preparation or other restricted area, bowl of eaten food on line cooler.
Observed food debris accumulated on cooler floor.
Critical - Observed soiled reach-in cooler gaskets line.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Required consumer advisory for raw/undercooked animal food not provided.