SUBWAY

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside reach-in cooler behind front counter below slicer: shredded cheddar (45F - Cooling overnight); mozzarella (45F - Cooling overnight); provolone cheese (44F - Cooling overnight). Manager stated they were opened/prepared the previous morning, then placed back into the cooler to ambient cool. Manager stated the cheeses have not been in-use or taken out of refrigeration today.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside reach-in cooler behind front counter below slicer: shredded cheddar (45F - Cooling overnight); mozzarella (45F - Cooling overnight); provolone cheese (44F - Cooling overnight). Manager stated they were opened/prepared the previous morning, then placed back into the cooler to ambient cool. Manager stated the cheeses have not been in-use or taken out of refrigeration today. Stop sales issued.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment does not have written procedures for cleaning vomit and diarrhea. Inspector provided manager with a copy during this inspection.

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. Establishment does not have proof of food handler training for any employees. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee working in kitchen without food handler training who has not read or signed the employee health reporting agreement.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use throughout prep and storage areas. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on ceiling, floor, and shelving inside walk-in freezer. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Stack of plastic tray lids not inverted on top shelf in kitchen near three-compartment sink. Manager inverted pan lids during this inspection. Corrected On-Site