SUBWAY SANDWICHES & SALADS

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Female employee washed hands twice for 6-7 seconds. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Tuna 52F cooling for 5 hours. Repeat Violation Admin Complaint

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. In reach in cooler: Tuna 52F cooling for 5 hours. Stop sale 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.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female manager has been a manager since September and has not yet become a certified food manager.

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. One certificate provided expired in 2021. Manager stated three employees have been employed more than 60 days. 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.

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor has red substance near door.

Basic - Ice buildup in reach-in cooler. Large chunk of ice on back wall of reach in cooler at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler has build up on exterior of unit where gaskets attach to unit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Female employee washed hands two times for 5 seconds each time. Female employee wiped hands on pants after washing hands. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two pans of tomatoes in reach in cooler overnight at 56-57°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in two door cooler: tomatoes 56-57°. In unit with an ambient temperature of 56° overnight. Lettuce 45°. Stop sale issued for tomatoes, lettuce was moved to walk in cooler. In make table on front line: tomatoes 46-47°. In unit with ambient temperature of 51° for two hours. Lettuce 48-50°. Ice added to pans. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Glass on make table containing vegetables is soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area has no towels and sink in men's room has no sign.

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical has no label

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in two door cooler 56°. Reach in make table has an ambient temperature of 51°. Ice on make table.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in make table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on prep table.