Subway Improves its Sanitary Rating

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Walk in cooler is poorly lit.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**

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

Basic - Build-up of mold-like substance on nonfood-contact surface. Spray nozzle at dish sink.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lettuce moved off floor. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**

Basic - Ice scoop stored on top of dirty ice machine between uses. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken 48°F - lid put in places **Corrective Action Taken** **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Salem and Lia.

Basic - Equipment and utensils not properly air-dried - wet nesting, pans in dishwashing area.

Basic - In-use ice scoop stored on soiled surface between use, directly on top of ice machine.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Operator placed in sanitized pan. **Corrected On-Site**

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

Basic - Single-service articles stored on a soiled surface. Salad lids stored on floor. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sandwich station - salami 46-44°F

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

Intermediate - Handwash sink used for purposes other than handwashing. Sink on front line used to wash pizza cutter. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Storage containers above three compartment sink

Basic - In-use ice scoop stored on soiled surface between uses. Placed on top of dirty ice machine

Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Walk in freezer is packed and items stored on floor **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Repeat Violation**

Basic - Uncovered food stored near sink exposed to splash. Condiments shakers stored under soap dispenser. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 47°f, cheese 47°f, cut lettuce 46°f, ham 46°f and veggie patties 47°f on the front counter reach in cooler, moved inside the walk in cooler, 43°f at the end of the inspection. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs at 65°f on the prep area, reheated to 165°f **Corrected On-Site**

Intermediate - Probe thermometer not used to ensure proper food temperatures. Not used when reheating meatballs on the microwave. **Corrected On-Site**

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. Front counter reach in cooler

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**

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

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**

Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef on the make table cooler, operator covered the containers with individual lids, 41°F at the end of he inspection. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Meatballs, soup. Reheated to 165°F

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. No proof of training for 3 out of 7 employees

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef in the sandwich station reach in cooler. Operator covered the products with individual lids and turned the unit colder, 45 at the end of the inspection. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing utensils in front counter hand sink. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**

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

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. 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 changing gloves. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Observed build-up of food debris, dust or dirt under table storage counters, front line.

Ceiling not smooth and easily cleanable. Repeat Violation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Front line, Corrected On Site.

Ceiling not smooth and easily cleanable.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Back up cooler, no food stored at this time, technician on site, see D. O. files for invoice.Repeat Violation. Corrected On Site.

Critical - Observed food stored on floor.Wi frezer, Corrected On Site. Repeat Violation.

Ceiling not smooth and easily cleanable. Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).See 3a and 4. Repeat Violation.See comments section.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Operator voluntarily discarded about 5 pounds of chicken breast and 2 pounds of meatballs due to improper temperatures over 4 hours. See # 4.Instructed operator to store PHF in other available units on site ie: WI and RI coolers which maintain 41 F under until this unit is fixed.Repeat Violation.Corrected On Site.

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

Critical - Observed soiled reach-in cooler gaskets.

Ceiling not smooth and easily cleanable. Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, 3 pounds of turkey breast and 1 1/2 pounds of veggie burgers. Operator discarded product.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Turkey breast 3 pounds and veggie hamburger 1 1/2 pounds. Operator discarded product.Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Back up cooler, front line. Provide invoice for repairs via fax, 954-956-5699. Instructed operator to use WI cooler while this unit is fixed.

Critical - Observed hand wash sink used for purpose other than washing hands.Front line, Corrected On Site.

Observed equipment in poor repair.Plastic containers cracked.

Dry storage Shelve not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Observed soiled reach-in cooler gaskets.

Ceiling not smooth and easily cleanable.

Ceiling not smooth and easily cleanable.

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

Observed ceiling tile disrepair, prep area.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor, WI cooler, freezer.

Critical - Observed interior of microwave soiled.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by food, window cleaner and brasso with vinegar. Corrected On Site.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets. At front counter.

Violation: 25-05-1Observed single-service articles improperly stored. Plates and lids at front counter not stored inverted to prevent contamination. Corrected On Site.

Violation: 37-12-1Ceiling not smooth and easily cleanable. At kitchen area (food prep area, dishwashing area, food operations area).

Violation: 37-14-1Observed ceiling in disrepair. Cracked ceiling tile with water damage in kitchen area (food operations area).

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers. At kitchen area (food operations area).

Ceiling not smooth and easily cleanable. At kitchen area (food prep area, dishwashing area, food operations area).

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. This violation must be corrected by : 11/05/08.

Observed attached equipment soiled with accumulated dust. AC vent cover at walk in cooler (WIC).

Critical - Observed buildup of slime in the interior of ice machine. Interior of door, gasket and guard shield. Corrected On Site.

Observed ceiling in disrepair. Cracked ceiling tile with water damage in kitchen area (food operations area).

Observed dusty ceiling tiles and/or air conditioning vent covers. At kitchen area (food operations area).

Observed gaskets with slimy/mold-like build-up. At walk in freezer (WIF).

Observed single-service articles improperly stored. Plates and lids at front counter not stored inverted to prevent contamination. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets. At front counter.

Critical - Observed toxic item stored by food. Window cleaner and Brasso stored with vinager. Corrected On Site.

Observed wall soiled with accumulated food debris. At walk in cooler (WIC).

Critical - Working containers of food removed from original container not identified by common name. Spray bottle held with a clear liquid in dry storage.