Subway #4072 Degrades its Sanitary Rating
3419 Hiatus Rd
Sunrise, FL 33351
;
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
No Violations Were Observed
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed too much chicken stacked in a pan on the front counter to maintain proper temperatures.
Intermediate - Accumulation of black mold-like substance on the ice bin of the ice machine.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed Precooked chicken strips being thawed at room temperature near the 3 compartment sink. The only employee then placed this chicken under running cold water in the 3 compartment sink after being told to do so. **Corrected On-Site** **Warning**
Intermediate - Food manager certification expired and no other CFM works at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Provided handout. **Warning**
Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee explained to me how meatballs are reheated before being placed in the steamtable. Meatballs with sauce are placed into a microwave oven in a closed containr. The meatball button, "9 minutes", is pushed to start the microwave. After the microwave stops, the meatballs are the placed into the steamtable for hot holding and the temperature is not taken with a probe thermometer. After reheating the meatballs to over 165°, the employee did use a probe thermometer to chech the temperature. **Corrected On-Site** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed on the employee work schedule that 6 employees work at this location, establishment **Warning**
No Violations Were Observed
No Violations Were Observed
Intermediate - Accumulation of black/green mold-like substance inside the ice bin inside the ice machine.
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.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meatballs on the front line, reheated to 165°. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin inside the ice machine.
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. Scoop in 3 kinds of cooked chicken. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin inside the ice machine
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
Observed dumpster overflowing garbage.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
No Violations Were Observed
Observed single-service articles improperly stored. Cups stored by hand washing sink-
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. Pro This violation must be corrected by : 05/22/1 .
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoope Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of microwave soiled. Corrected On Site.
Observed single-service articles improperly stored. Under hand washing sink Corrected On Site.
Wet mop not hung to dry. Corrected On Site.
Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. meatballs on steamtable Corrected On Site. meatballs reheated
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. more than 300 Corrected On Site.
Critical - Observed soil buildup inside ice bin.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed handwash aids at a non-handwash sink - soap dispenser and paper towels at three compartment sink.
Critical - Hand wash sink lacking proper hand drying provisions - kitchen. Corrected On Site.
Observed ceiling in disrepair - next to sprinkler head - dry storage area.
Wet mop not hung to dry.Corrected On Site.
No Heimlich maneuver sign posted.
No copy of latest inspection report.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Lights missing the proper shield, sleeve coatings or covers.
No suitable facilities provided to store employee clothing and other possessions.
Observed attached equipment soiled with accumulated dust. Walkin cooler vent.
Observed employee with no hair restraint.
Observed food debris accumulated on kitchen floor. Under shelves.
Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
Critical - Observed soil buildup inside ice bin. Corrected On Site.
Observed wall soiled with accumulated food debris.
Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
No Violations Were Observed
Lights missing the proper shield, sleeve coatings or covers.
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. Pro Michele Edwards. This violation must be corrected by : 11/18/08.
Critical - Observed buildup of slime in the interior of ice machine.
Observed cutting board grooved/pitted and no longer cleanable.
Observed employee with no hair restraint.
Critical - Observed encrusted material on can opener.
Critical - Observed soiled reach-in cooler gaskets.