SUBWAY 19058

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested triple sink sanitizer, tested 0ppm. Operator started draining sanitizer to remake. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs in sauce at 90°. Operator reheated meatballs from frozen around 9 am. Operator put meatballs into microwave for immediate temperature recovery. Second temperature 147°. Corrective Action Taken

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 operator with Food Employee Reporting Agreement form. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Next to prep table in prep area. Secured tank. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pieces of deli slicer stored on dirty sheet pan next to chemicals next to triple sink. Operator moved items to be rewashed. Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee with hair restraint around her neck in preparation of sandwiches. Employee put on hair restraint properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor and vents of walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Under prep table is soiled with old food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to prep table in prep area

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

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. Only observed one operator stated that she is new and she will do it all .

Intermediate - No soap provided at handwash sink. The one next to the 3 compartment sink . Operator change the empty bag . 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. Only observed one employee.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Really heavy mold front area by the tube . The maintenance start cleaning it while conducting my inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under the 3 compartment sink and under the prep table the one facing the mop sink .

Basic - Floor tiles missing and/or in disrepair. Baseboard disrepair under the walk-in freezer ,baseboard missing at the wall next the mop sink .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the carbon dioxide tank .

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At mop sink hose

Basic - Carbon dioxide/helium tanks not adequately secured. By prep table Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink Operator will order Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Operator chained up Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator cellphone on prep table Operator removed Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Open dumpster lid.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested sanitizer in 3 compartment sink with a reading of zero ppm. Employee refilled and test was 200 ppm Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On plastic container above 3 compartment sink. Employee removed. Corrected On-Site

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Coached employee on proper procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at the front make table tuna (44°F - Cold Holding); teriyaki chicken (46°F - Cold Holding). Both items under 4 hours. Employee placed in walk in cooler for recovery.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times by mop bucket.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by mop sink

Basic - Food not stored at least 6 inches off of the floor. Observed box with bottles of water on walk in cooler floor.

Basic - Ice buildup in walk-in freezer.