Walker Subway #12164 Improves its Sanitary Rating

No Violations Were Observed

Basic - Case of food stored on floor in walk-in freezer. Box of Individually wrapped pizzas.

Basic - Case/container/bag of food stored on floor in dry storage area. Boxes of Sliced peppers and olives in back room.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. over 3 compartment sink.

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. Ruth Sweares expired 8/11/16.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Exhaust fan inoperable in bathroom with no other form of ventilation. Men's restroom. **Warning** Upon callback 08/24/15,Observed Exhaust fan still inoperable in the men's restroom.

Basic - Floor tiles cracked, broken or in disrepair. **Warning** Upon Callback 08/24/15, Observed floor tiles broken or in disrepair.

Basic - Toilet/urinal not flushing/functioning properly. Men's urinal. **Warning** Upon Callback 08/24/15, Observed the Urinal not functioning in the men's restroom.

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. Must be corrected by 08/24/15 **Warning** Upon Callback 08/24/15, Observed know proof of Food Manager Certification. Travis Walker expired 02/16/15.

No Violations Were Observed

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.

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

Basic - Exhaust fan inoperable in bathroom with no other form of ventilation. Men's restroom **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**

Basic - Food not stored at least 6 inches off of the floor. Cases of ham and meatballs on walk-in cooler floor. Cases of chips on back area floor.

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

Basic - Toilet/urinal not flushing/functioning properly. Urinal n men's restroom. **Repeat Violation**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.

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

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Addressed at previous inspection.

Basic - Exhaust fan inoperable in bathroom with no other form of ventilation. Men's restroom. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Warning**

Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Croutons stored under hand sink drain line. **Corrected On-Site** **Warning**

Basic - Toilet/urinal not flushing/functioning properly. Men's urinal. **Warning**

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. Must be corrected by 08/24/15 **Warning**

Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**

No Violations Were Observed

Basic - Food stored on floor. Box of bread dough in walk in freezer **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45° F, cut lettuce 46, tuna salad 450, sliced turkey 43° F, chicken 46° F in sandwich make table , beef 46° F, spinach 44° F, meatballs 44° F, in walk in cooler . **Warning**

Intermediate - Handwash sink used for purposes other than hand-washing. Pan in sink **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. Cathy To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Refrigerator 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. Sandwich cooler . **Warning**

Intermediate - Walk-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. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around drink nozzles

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 44° f , mozzarella cheese 44° f , chicken breast 45° f **Corrected On-Site**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Back hand sink only 79° f ,

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 47f/ 37.7 cos, provolone cheese 45f/40 cos Swiss cheese 44/ 40f cos, pepper jack 45f/39 cos, teriyaki chicken 47/42f **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while preparing food.

Intermediate - Hot water not provided/shut off at employee handwash sink by three compartment sink. Observed hot water only reaching 77f.

Critical - Observed uncovered food in holding unit/dry storage area. Observed Omelet egg in walk in freezer uncovered.

Observed approximately 7 ceiling tiles missing in kitchen.

Critical - Observed toxic bleach stored next to raw tomatoes.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed employee improperly washing hands. Observed employees turning water off with barehands. Corrected On Site.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Cynthia Payne hired for 6 months with no employee training.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chicken strips on front line cooler at 48 and 59 degrees. Not out of temperature 4 hours. Manager discarded. Corrected On Site.Repeat Violation, 7/28/11

Critical - Observed employee improperly washing hands. Turning water off with barehands. Corrected On Site.

Critical - Observed buildup of black mildew like slime in the interior of ice machine by office.Repeat Violation, 4/20/11, 7/28/11

Observed floor and wall junctures not coved at bottom area of mop sink.

Wet mop not hung to dry.Corrected On Site.

No copy of latest inspection report.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed food debris in badin of handsink at front counter. Corrected On Site.

Critical - Observed employee applying gloves without washing hands. Corrected On Site.

Observed leaking pipe at plumbing fixture to ice machine due to pipe that comes undone.

Floors not maintained smooth and durable. Tile under and around ice machine.

Observed floor area with standing water underneath ice machine.

Ceiling not smooth and easily cleanable. Tiles observed absorbant and not fitted into ceiling properly to be smooth. Hole gaps observed.

Observed coats lying on shelving of food storage rack on top of open box deli papers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed top layerof chicken strips at 55 degrees fahrenhiet. Not out 4 hours, stacked too high to maintain proper temperature of 41 degrees fahrenhiet. Rotated out -placed back in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed middle layer of chicken strips at 47 degrees fahrenhiet on front line. Not out 4 hours, rotated out and placed back in cooler. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit in dining room with milk and yogurt.

Critical - Observed employee engage in food preparation, handle money and touch clothing and then apply gloves without washing hands. Corrected On Site. Repeat Violation, 4/20/11.

Critical - Observed black mildew like substance in the interior of ice machine in back area. Repeat Violation, 4/20/11.

Critical - Observed handwash sink used for purposes other than handwashing. Observed sliced pickle in basin drain of handsink behavior front line. Repeat Violation, 4/20/11.

Top of mop sink wall not smooth and easily cleanable.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed used knife in basin of handwash sink behind front counter. Corrected On Site.

Critical - Observed employee engage in food preparation, handle trash can and return to front service line without washing hands. Corrected On Site.

Critical - Observed employee improperly washing hands. Not washed proper time frame with soap. Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed oily residue in sanitizer water in three compartment sink. Corrected On Site.

Critical - Observed buildup of black mildew like substance in the interior of ice machine.

Critical - Observed buildup of black slimmy substance inside ice chute of drink machine in lobby.

Critical - Observed buildup of slime on soda dispensing nozzles in lobby area.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.Observed at way above 400ppm; three compartment sink. Corrected On Site.

Critical - Employees not informed of acceptable sanitary practices. Employee was unclear of proper handwashing procedures and was not aware of how to check sanitizer concentration.

No Violations Were Observed

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

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

Critical - Observed food stored on floor. Case of chicken patties in walkin freezer.

Critical - Observed interior of microwave soiled.

Critical - Observed unlabeled spray bottle. Two at 3 compartment sink.

Violation: 37-01-1Ceiling tile missing. In kitchen.

Ceiling tile missing. In kitchen.

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

Critical - Observed employee engage in food preparation, after going into walkin cooler and getting more containers of meat without washing hands or changing gloves. Corrected On Site.

Critical - Observed employee engage in food preparation, after touching money at cash register without washing hands or changing gloves.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 51 degrees, pepperoni at 49 degrees, beef at 58 degrees at front line. Corrected On Site.

No Violations Were Observed

Critical - A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA- APPROVED manufacturer's label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label; (D) If another solution of a chemical specified under Paragraphs (A)-(C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or (E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the manufacturer's use directions included in the labeling.

Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.

Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.

Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.