Subway Improves its Sanitary Rating

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled reach-in cooler gaskets.- cooler in back area

Basic - Dumpster rusted out on bottom.

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

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. - candy canes in portion trays **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. **Repeat Violation**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength., 0 ppm, corrected to 200 ppm **Corrected On-Site**

Basic - Debris in stock area light lenses.

Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by cart **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**

High Priority - Cut tomatoes/ shredded lettuce cold held at greater than 41 degrees Fahrenheit.52 degrees f

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ deli meats 50 degrees f recommended rapid chill-less than 4 hrs manager states the unit was at proper temp when she did counts in the am

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.

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

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet./ one faucet has one, the other faucet is missing

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored above ready to eat foods walk in cooler

Intermediate - Hot water not provided/shut off at employee handwash sink./ front line at 82 degrees f

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.

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.front line product **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./second reheat for commercially processed meatballs only done to 159 degrees f-recommended rapid reheat to 165 degrees f/retemp at 169 degrees fCorrected On Site.

Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding./recommended to keep reheating to 135 degrees f/retemp at 165 degrees fCorrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location./spatula's for soups,meatballs under hand wash paper towels rack drip from wet hands on utensils Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./chicken above the fill line in cambro front line employee took corrective action and rapid chilled chicken

wire shelving for air drying peeling not easily cleanable

Critical - Observed interior of reach-in cooler/moderately soiled with accumulation of food residue.

Observed ceiling light shields soiled with accumulated dust./kitchen

Observed build-up of food debris,on sign above the soup dispenser

Observed build-up of food debris,on food transfer cart Corrected On Site.

Equipment and utensils not properly air-dried./cambros

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./to go containers on top of microwave not properly inverted Corrected On Site.

Observed food debris accumulated on floor under water storage area

Critical - Observed heavy buildup of slime on soda dispensing nozzles./dinning area

Observed single-service articles stored without protection from contamination./condiment cups/lids front line

Critical - Observed handwash sink used for purposes other than handwashing.

Observed wall soiled with accumulated food debris./prep are by trash can

Critical - Observed food stored on floor./walk in cooler

Critical - Observed food stored on floor./walk in freezer

Observed residue/gunk build-up on shelving under drink station dinning area

Equipment and utensils not properly air-dried./ cambros 3 compartment sink area

Observed single-service items stored on floor./to go cups

Critical - Observed an open beverage container on a food preparation table. Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.coffee stirsRepeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing.dishes in front line hand sinkCorrected On Site.

Critical - Hotel and Restaurant license not properly displayed.

Non-food contact surfaces clean

Single service items properly stored, handled, dispensed

Single service items properly stored, handled, dispensed

Walls, ceilings, and attached equipment, constructed, clean

Employee lockers provided and used, clean

Critical - Hand wash sink lacking proper hand drying provisions.backroom handwash sink

Critical - Manager lacking proof of Food Manager Certification. new management on staff under 2 days This violation must be corrected by : 4/13/09.

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees.at the backroom handwash sink

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emplyee handlecash then changed gloves with out washing hands

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Critical - Vacuum breaker mising at hose bibb.on the hot and cold hose bibbs at the moo sink

Critical - No handwashing sign provided at a handsink used by food employees./mens room

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. MAY FAX ATT_B SCHOENLY 407.317.7839

Critical - Observed by employee handsink soup cups,lids cross contamination from splash Corrected On Site.

Observed heavy residue/soil build-up in drain for soda dispenser in cabinet in dining area

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Working containers of food removed from original container not identified by common name./ shakers on front line