MIAMI SUBS/GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up. Operator cleaned and sanitized. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed one at zero (0) ppm and one at 200 ppm. Both corrected. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink area. Operator corrected. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator corrected. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets on cook line coolers.

Intermediate - Food-contact surface soiled with mold-like substance. Observed white cutting board deeply grooved with dark buildup.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed Consumer Advisory no longer posted. Provided new copy via email.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in line cooler, raw chicken wings stored on top shelf above ready to eat sauces. Operator placed on bottom shelf. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in walk-in cooler with no date marks. Philly meat, burgers, cut onions, cut peppers, per operator all more than 24 hours.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops at shake station stored in standing water. Operator cleaned, sanitized, and stored dry. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Operator covered ice and cleaned and sanitized chute. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw fish and ready to eat potatoes in cookline freezer. Raw shell eggs stored over ready to eat salads in walk in cooler. Operator stored all items properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site

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 hired less than 60 days. Operator had employee fill out Food Employee Reporting agreement during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer gaskets.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drive thru soda fountain nozzles. Operator cleaned during inspection. 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.

Basic - Buildup of food debris/soil residue on equipment doors, handles and gaskets - cookline.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - flip top - meatballs - cooling (74-78F); beans - cooling (50-55F); chili - cooling (50-55F). Per operator, items cooling for approximately 6 hours while store was closed. Observed items covered and possibly blocking fan in reach in. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - flip top - meatballs - cooling (74-78F); beans - cooling (50-55F); chili - cooling (50-55F). Per operator, items cooling for approximately 6 hours while store was closed. Observed items covered and possibly blocking fan in reach in. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - upper section - tzatziki (50F); Cole slaw (52F). Per operator items held in unit overnight. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - upper section - tzatziki (50F); Cole slaw (52F). Per operator items held in unit overnight. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cookline - flip top - meatballs - cooling (74-78F); beans - cooling (50-55F); chili - cooling (50-55F). Per operator, items cooling for approximately 6 hours while store was closed. Observed items covered and possibly blocking fan in reach in. See stop sale.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead. Calibrated inspector's thermometer.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Stored food not covered. Ice cream. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in fliptop unit sliced tomatoes (46-58F - Cold Holding). Per employee in unit approximately 3 hours. Employee moved tomatoes to walk in cooler to rapid chill and replaced with new from cooler. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice scoops stored in water at 84°. Operator discarded water, cleaned container and stored without water. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: sliced tomatoes 49°, shredded cheese 50°. Food in unit less than 3 hours. Operator placed foods inside walk in cooler to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen. Operator provided paper towel. Corrected On-Site Repeat Violation