HOAGIE BEAR SUBS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer at preparation area. Also observed food stored on soiled containers in standing unit across 3 compartment sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs prepared onsite and held more than 24 hours not date marked in standing unit across 3 compartment sink. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris accumulated on reach in cooler handles at front counter. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks and some broken ceiling tiles by 3 compartment sink and by front counter. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed on white cutting board at front counter. Warning

Basic - Equipment in poor repair. Observed torn gaskets on standing unit across 3 compartment sink. Also on reach in cooler at front counter. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at preparation area, also under equipment at cook line. Warning

Basic - Floor soiled/has accumulation of debris. Observed throughout establishment. Warning

Basic - Hole in or other damage to wall. Observed a hole on wall next to standing unit across 3 compartment sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout establishment. Also observed grease accumulated on fryer and on flat grill. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in coolers interior at preparation area. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed on both standing units across 3 compartment sink. Warning

Basic - Reuse of single-service or single-use articles. observed that the operator is slicing ham and cheese and is storing it and reusing the bags of bread. Warning

Basic - Unnecessary items/unused equipment on the premises. Observed slicer in disrepair stored under preparation. Warning

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached operator on proper procedures.

High Priority - Food preparation sink has soil/old food residue.

High Priority - Live, small flying insects found. Observed approximately 30 small flying insects by mop sink and by the water heater at preparation area. Also observed approximately 17 small flying insects on rack with clean containers above 3 compartment sink. Also observed approximately 6 small flying insects above food containers next to flat grill. Operator closed lid during inspection. Also observed approximately 20 dead small insects inside standing reach in cooler at preparation area.

High Priority - Metal stem-type thermometer soiled.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken shells eggs stored on the same container at reach in cooler next to flat grill. Operator discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (51F - Cold Holding); cooked onions (49F - cold Holding) in reach in cooler next to flat grill, as per operator less than 3 hours. Operator moved food containers to freezer to cool down temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer blades.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked inside reach in freezer, as per operator over 24 hours.

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout establishment.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 2 fly sticky tape full of insects at preparation area. Operator removed and discarded during inspection.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at front counter.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler next to flat grill, also in standing unit at preparation area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) on preparation table across 3 compartment sink. Operator moved raw shrimp bags to reach in cooler. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside glass door reach in cooler at prep area provolone cheese (50F - Cold Holding); ham (49F - Cold Holding); Swiss cheese (49F - Cold Holding) as per operator since the night before. Operator discarded Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at preparation area pastrami (48F - Cold Holding); turkey (50F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding) inside reach in cooler. As per operator the door was constantly opened. For less than 4 hrs. Observed inside glass door reach in cooler at prep area provolone cheese (50F - Cold Holding); ham (49F - Cold Holding); Swiss cheese (49F - Cold Holding) as per operator since the night before. Operator discarded. Observed provolone cheese (63F - Cold Holding); Swiss cheese (60F - Cold Holding) inside reach in cooler next to front counter. As per operator for less than 4 hrs. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at washing area. Operator provided. Corrected On-Site Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging in sandwich preparation without hair restraint. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout establishment. Operator started to clean units. Corrective Action Taken Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in coolers at preparation area. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen) thawing at room temperature inside triple sink. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind reach in cooler by flat grill. Repeat Violation Warning

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

High Priority - Food preparation sink has soil/old food residue.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); raw burger (49F - Cold Holding); sliced turkey (48F - Cold Holding) on reach in cooler at preparation area, operator stated door was accidentally opened. Also raw steak (48F - Cold Holding) at front counter, as per operator less than 2 hours.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced and portioned turkey not date marked,as per operator over 24 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade, also observe food stored on soiled lids and containers at reach in cooler unit by back door.

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

Basic - Floor not cleaned when the least amount of food is exposed. Observe throughout establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at establishment. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled with food debris, mold-like substance or slime shelves, on units by preparation area, also soiled interior. Also on unit at front counter. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Stored food not covered. Observe raw burgers container not covered inside reach in at preparation area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observe cooked steak container (frozen) on table at preparation area. Operator moved to reach in cooler during inspection. Corrected On-Site

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observe at dishwashing area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observe at cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed establishment selling desserts and not provided properly source.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (53F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler next to flat grill. As per operator less than 4 hours. Operator moved to reach in cooler at the preparation area. Also observed sliced cheese (48F - Cold Holding); cut tomatoes (48F - Cold Holding); cut lettuce (47F - Cold Holding) at front counter. 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 to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food being stored on dirty containers. Also observed soiled can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to 3 compartment sink. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust shelves on unit across flat grill.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout establishment.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at preparation area.

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

Basic - Covered waste receptacle not provided in women's bathroom. Observed on unisex bathroom.

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

Basic - Equipment in poor repair. Observed torn gasket in unit at front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Floor soiled/has accumulation of debris. Observed throughout establishment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout establishment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interiors in all units throughout establishment.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in unit across flat grill.

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

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in HWS at front counter, also 1 live roach on 3 compartment sink and 1 live roach on the floor next to reach in cooler at preparation area.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Also observed soiled food containers inside reach in cooler.

Intermediate - No soap provided at handwash sink. Observed at HWS next to 3 compartment sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves in all units at preparation area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs container not date marked inside reach in cooler at preparation area, as per Manager from previous day.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several water marks on ceiling tiles throughout establishment. Repeat Violation

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

Basic - Dead roaches on premises. Observed approximately 8 dead roaches behind 2 door reach in cooler next to 3 compartment sink.

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed at front counter and under equipment. Also under reach in coolers at preparation area. Repeat Violation

Basic - Hole in or other damage to wall. Observed a hole on wall next to HWS at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout establishment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe in all units at front counter and preparation area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed on both HWS.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to flat grill at front counter.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 70 pieces of cakes at front counter no label. As per manager cake comes from Happy Cooking . No receipts were available. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener. Warning

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. Observed no proof of training for Felix. Warning

Intermediate - Packaged food not labeled as specified by law. Observed 70 pieces of cakes at front counter no label. As per manager cake comes from Happy Cooking . No receipts were available. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed conch ceviche at front counter not date marked. Warning

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

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

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing in areas of kitchen. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed manager and employee cooking no hair restraint. Warning

Basic - Equipment in poor repair. Observed cinder block used as a leg on flat grill. Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in bacon. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top of microwave. Warning

Basic - Observed shelves with rust that has pitted the surface over threads compartment sink and in reach in coolers. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in freezer. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature still frozen. Meat was moved to cooler. Corrected On-Site Warning

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

Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floors under racks prep tables. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cut lettuce (52°F - Cold Holding); cut tomatoes (52°F - Cold Holding) As per operator door was left opened food was moved to freezer for rapid cooling. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket in front of hand wash sink. Warning

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. Warning

Basic - Ceiling tile missing in kitchen. Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning

Basic - Cove molding at floor/wall juncture broken/missing by reach in cooler and ice machine.. Repeat Violation Warning

Basic - Equipment in poor repair. Observed cinder block used as leg to hold up grill. Warning

Basic - Floor not cleaned when the least amount of food is exposed by mop sink. Warning

Basic - Floors not maintained smooth and durable. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in kitchen. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in cooler. Warning

Basic - Observed shelves over three compartment sink with rust that has pitted the surface. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in areas of kitchen. Warning

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