LARRY'S GIANT SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in display cooler on cookline Corn dogs (50F - Cold Holding); Sauerkraut (49F - Cold Holding); Cooked Peppers (49F - Cold Holding). Cooler has an Ambient temperature of 43.9F, with ice buildup at top of unit. Manager stated the door has been opened a lot today. Manager relocated all TCS foods in display cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48F); cut tomatoes (50F); shredded cheddar (51F); potato salad (50F); tuna salad (45F) in main flip top cooler on make line. Cooler has an ambient temperature of 51F. Employee stated food was placed in cooler from main prep cooler approximately 2 hours ago. Employee placed ice bags over food. Corrective Action Taken Warning

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 has no written clean up plan for vomiting and diarrhea per person in charge. Reviewed with employee and emailed clean up plan handout to manager. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich cutting board stained.

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. Person in charge did not provided proof of employee reporting agreement. Reviewed with employee and emailed employee reporting agreement form to manager Corrective Action Taken

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. Only one certificate was provided. Employee stated all other training certificates are in the main office.

Basic - Buildup of food debris/soil residue on equipment door handles. Buildup of food on microwave door handle

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable in prep area, warewashing and and food storage area.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in back prep/food storage area near the managers office Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with accumulation of old food debris. Accumulation of food located on the inside top part

Basic - Soiled dry wiping cloth in use. Very soiled dry towels in use by employee on make line. After reviewing with employee he replaced towels. Corrected On-Site