MIAMI SUBS #22

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, sliced tomatoes (45F - Cold Holding); cooked chicken wings (52F - Cold Holding). Operator stated held less than two hours. Moved items to different cooler. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup upon walk on freezer along the seal of the door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers

Basic - Soiled dry wiping cloth in use. On cook line, multiple soiled wiping cloths stored on cutting boards.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef stored above cooked chicken wings. Operator moved cooked chicken to top shelf Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken, changed gloves but no handwashing between handwashing ready to eat foods. Discussed with operator the proper handwashing procedure. Employee washed hands. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing dink at cook line used to fill up sanitizer bucket.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line soiled with dust

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by three compartment sink used to store cup and used paper towel Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black/green mold like substance

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine soiled surface

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 77°F with utensils. Operator turned on warmer. Corrective Action Taken

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. Sent to operator

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has food residue by three compartment sink

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer battery dead

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer due to gap in door

Basic - Stored food not covered. In reach in freezer on cook line, stored food not covered. Operator covered food. Corrected On-Site

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. Emailed operator

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On top of microwave on cook line, standing water 78°F with utensils. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Make top cooler; tuna salad (48°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Make top cooler; tuna salad (48°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store whisk. Operator removed. Corrected On-Site

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler - by drive thru cashier- container of milk opened Monday not date marked- operator date marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by three compartment sink- operator provided. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at ice machine- operator inverted. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink in walk in cooler - operator removed. Corrected On-Site

Basic - Stored food not covered. At reach in cooler by cookline- hash brown batter and coleslaw uncovered- operator covered. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink by three compartment sink- with leak.

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed leftover cone from yesterday cooking on rotisserie machine . Per operator product was cooled whole yesterday . Leftover cones cannot be cooled intact and re-used because the raw animal food has been subjected to more than sixty (60) minutes of cooking. Any cone left must be sliced, fully cooked and properly cooled Operator discarded.See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above a container with washed lettuce inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed leftover cone from yesterday cooking on rotisserie machine . Per operator product was cooled whole yesterday . Leftover cones cannot be cooled intact and re-used because the raw animal food has been subjected to more than sixty (60) minutes of cooking. Any cone left must be sliced, fully cooked and properly cooled Operator discarded.See Stop Sale

Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves

Basic - Reach-in cooler and reach in freezer have accumulation of soil residues on gaskets

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by grease transfer machine. Moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food mixing whip in sink. Removed and both sanitized. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink next to 3 compartment sink. Hot water is shut off. Manager fixed hot water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease or food debris. Walk in cooler shelves.

Intermediate - Handwash sink used for purposes other than handwashing. Lettuce in hand sink in back prep area. Lettuce disposed of. Sink cleaned and sanitized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area paper towels provided. Corrected On-Site

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. Some expired and some missing certificates. Inspector will recheck at next inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On ice chute.

Basic - Nonfood-contact surface soiled with grease, food debris or dirt. Walk in cooler shelves.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. New sanitizer set up to 100 ppm. Corrected On-Site