SUBWAY 42468

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working in back prep area moving and opening cases of food items returned to line to make orders without washing hands before putting on gloves. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

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. Bulletin printed and provided. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Dispenser handle and nozzle for cucumber watermelon water has mold like / dried beverage buildup. 2) Drain pan and grate under lemonade / water beverage unit has mold like buildup. Repeat Violation Admin Complaint

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. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At hand sink at front counter. Soap replaced by person in charge. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee partial bottle of water and Gatorade on back prep table. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front counter wearing bracelets. Employee removed both bracelets. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Cases of plastic soda bottles on floor by back door. Warning

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bag of commercial cooked chicken (36F) by triple sink no longer frozen. Warning

Basic - Old labels stuck to food containers after cleaning. Old labels and partial labels on clean pans in clean storage rack. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Two pouches of soup and one pouch teriyaki chicken in standing water at triple sink. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began working with food, did not wash hand upon entering workstation, searching through personal handbag and did not wash hands before preparation of guest sandwich before putting on gloves.

High Priority - Establishment operating after an emergency without notifying the division.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in cooler; tuna (51F - Cold Holding); roast beef (51F - Cold Holding); turkey (50F - Cold Holding); shredded (50F - Cold Holding); fresh mozzarella (50F - Cold Holding); chicken cooked (50F - Cold Holding); sliced ham (50F - Cold Holding); bologna (50F - Cold Holding); salami (50F - Cold Holding), operator stated cooler is not working waiting on compressor, Inspector had employee put on all products on ice to rapidly reduce to 41°F. Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed Reheating) employee brought out soup to reheat at steam table from 8:30, temperature taken at 10, protocol not followed for reheating in microwave for 2 hours to 165, inspector had employee move to microwave to reheat to 185°F. Observed meatballs (69F - Reheating) in steam stable operator pulled from walk in cooler at 8:30 am, first temperature 69at 10am, inspector had employee move to be reheated to microwave to be reheated to 165°F

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed self serve nozzles of soda machine with built up mold like substance dripping from nozzles. Observed cutting board at front counter with mold like substance and build up.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slice tomatoes made on 12/26 not date marked. Operator placed date mark on tomatoes. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles of windex, water, quaternary sanitizer not labelled in 3 compartment sink area.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on prep coffee area of coffee counter at front area. Observed employee hand bag stored beside meat slicer at front counter. Observed employee coffee cup stored beside hand washing sink at front counter.

Basic - Employee wearing jewelry, bracelet and watch other than a plain ring on their hands/arms while preparing food.

Basic - Food stored on floor. Observed onions and lettuce stored on d Floor in walk in cooler.

Basic - Observed Employee beverage container on a preparation table coffee or over/next to clean equipment/utensils at front counter.

Basic - Observed No handwashing sign provided at a hand sink used by food employees at front counter.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry.