SUBWAY

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. Provided sign to operator. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink at front counter. Operator cleaned during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No Heimlich maneuver/choking sign posted. Provide sign to operator.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm); operator discarded and replaced with a new solution.Triple Sink (Quaternary 200ppm) 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. 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. Observed Daisy Diaz training expired on 02/20/2023. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed portioned chicken teriyaki (54F - Cold Holding); portioned steak (53F - Cold Holding) as per employee less than 2 hours, employee moved to walk-in cooler to cool down during inspection. 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. Provided form during inspection.

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. Provided form during inspection.

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. Observed expired training for Deisy Diaz on 02/21/2023.

Basic - Employee with no hair restraint while engaging in food preparation.

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

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed meatballs (127 F - Reheating) at steam table. As per the manager was just reheating. Manager moved the meatballs to the microwave to reheating. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed filters need to be changed since 05-06-2022.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes at two ceiling tiles preparation area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair under mop sink.

Basic - Insect control device installed over food preparation area. Observed insect control device over ice machine and ice scoop.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (47°F - Cold Holding); tuna out on counter less than 1 hour was moved to walk in freezer for rapid cooling.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm)water was added an adjusted to 200 ppm. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soup bags in hand wash sink back room. Soups were removed from sink. Corrected On-Site

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

Basic - Grease receptacle lid open, broken, or missing.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop was hung up.

Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floor under rack in walk in freezer.