Subway #24357 Improves its Sanitary Rating

Basic - - From inspection on 2016-08-26: Basic - Employee personal items stored in or above a food preparation area. Observed cell phone on food prep counter on arrival **Corrected On-Site** **Warning** - From follow-up inspection on 2016-10-25: Observed cell phone and charger on same food prep station **Time Extended** **Corrected On-Site**

Basic - - From inspection on 2016-08-26: Basic - Soiled reach-in cooler gaskets. In front line of 2 door LowBoy cooler need of cleaning. **Warning** - From follow-up inspection on 2016-10-25: Gaskets still in need of cleaning. **Time Extended**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Clean pans on shelf not inverted. **Warning**

Basic - Employee personal items stored in or above a food preparation area. Observed cell phone on food prep counter on arrival **Corrected On-Site** **Warning**

Basic - Food stored in a location that is exposed to splash/dust. Flatbread thaw on counter next to hands ink. **Warning**

Basic - Soiled reach-in cooler gaskets. In front line of 2 door LowBoy cooler need of cleaning. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.One staff member at over 60 days hired, training expired and staff member on leave of absence. Other 2 team member under 45 days hired, not yet trained. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing water, no longer able to read. On prep table. **Warning**

No Violations Were Observed

Basic - Food stored on floor. Box of bagged chips. **Corrected On-Site** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter cooler. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45° teriyaki chicken 46° cut tomatoes 44° cut lettuce 44° **Warning**

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

Basic - Food stored on floor. Box of black pepper under table. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In back up unit on front counter. **Repeat Violation**

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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter unit unit microwave.

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 Violations Were Observed

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

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handled dirty scale **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**

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knife between front make table reach in cooler pans. **Corrected On-Site**

Basic - Light not functioning. Walk in freezer.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site**

No Violations Were Observed

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. Open can of dr pepper, cup of lemonade

Basic - Equipment in poor repair. Front line make counter not maintaining cold hold temperatures.

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Five knives on cook line reach in cooler in between reach in cooler rack/ braces and pans.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items on front counter make station. Next day warning issued. Will discard after 4 hours.

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna in walk in cooler 46°. Thermometer calibrated. Operator discarded. One pan.

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. Over clean dishes.

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.. Walk in cooler.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Employee used handwash sink as a dump sink./ prep sink, draining food items in hand sink.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meatballs, at 115 re heat to 165 hold at 135 **Corrected On-Site**

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the walk-in cooler **Corrected On-Site**

Critical - Displayed food not properly protected from contamination. trays of cooked bread stored cooling on top of sneezequard shelf at front counter. Corrected On Site.

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

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

Observed personal care item stored with food. book, phone, etc, prep table. Corrected On Site.

Critical - Violation: 08A-15-1Food not stored in a clean/dry location that is not exposed to splash/dust. dressings stored under front counter hand sink.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in walk in cooler. rapid chilled. calibrated thermometer.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler, employee stated door was open. food between 45-47 degrees.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. dressings stored under front counter hand sink.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handled cash, switched gloves without washing hands in between. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. opened pepsi bottle over customer food, walk in cooler.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. bread molds, pans stored under back handsink drip zone.

Critical - Hand wash sink lacking proper hand drying provisions. front counter. dispenser in disrepair. on order, need to store towels by sink.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in front line make reach in cooler. items with low stock/ levels in pans are in temperature . chickens and roast beef paper trays that are stacked high are out of temperature . less than 4 hours, rapid chill chickens and beef.

Critical - Observed potentially hazardous food thawed at room temperature. bags of chicken on shelf by freezer. 35 degrees ambient temperature . Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment.knived in between pans, make line. Corrected On Site.

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. draining olives. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by triple sink. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. bag of chicken, by hand sink.Corrected On Site.

Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. peeling, rusting. dish rack.

Light not functioning. walk in freezer. stated that light just went out.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Meatballs n sauce 100 DF.Corrected On Site.Reheated to 165 DF.

Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.Meatballs 100 DF in steam table reheated in microwave oven then placed in steam table.

Critical - Displayed food not properly protected from contamination.Observed fresh baked bread stored on top of sandwich line sneeze guard to cool. Repeat Violation. Corrected On Site.*RECOMMEND LARGE COOLING ROLL STORAGE RACK FOR BAKED BREAD.

Critical - Observed buildup of black slime on the interior self serv ice chute at fountain.

Observed attached equipment,plastic ceiling vent cover soiled with accumulated dust in walk in cooler.

Critical - Please see inspection report for more details.

Critical - Food protection during storage, preparation, display, service, transportation

Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean

Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.

Critical - Toxic items labeled and used properly

No copy of latest inspection report from 9/2008.

Critical - Observed location of designated employee drinking area causing possible cross-contamination.Employee covered drink stored on food preparation table. Corrected On Site.

Critical - Observed toxic item [spray bottle of cleaner] stored on food preparation table. Corrected On Site.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing;note0 ppm. Corrected On Site.

Observed ceiling tiles soiled with yellow grease stains above bread oven.Ceiling tiles in this area are not smooth,non-absorbant and easily cleanable.Repeat Violation.