SUBWAY 1130

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make tables: sliced tomatoes (46F - Cold holding); diced chicken (52F - Cold Holding); cooked beef (54F - Cold Holding); sliced provolone cheese (51F - Cold Holding) As per operator, all items were removed from walk in cooler and all stored since 10:30am. Not prepped or portioned today. Advised operator to quick chill items. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At steam table: cooked meatballs in sauce (98F - Reheating) Reheated in microwave 3 mins prior,as per employee. Item not reheated to 165F. Operator placed in microwave to reheat to 165F. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in cupboard under hand wash sink area at front counter beside oven and across from make tables. - From follow-up inspection 2024-10-02: 1 Rodent dropping in cupboard under hand wash sink area at front counter beside oven and across from make tables. Approximately 6 rodent droppings under cash register area at front counter beside make tables. Employees cleaned and sanitized. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-10-02: Same. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-02: Same. Time Extended

Intermediate - - From initial 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. 2 employees employed less than 60 days. Emailed form to employee in charge. - From follow-up inspection 2024-10-02: Same. Time Extended

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. Observed employee touched clothes, touched phone then touched clean pan; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed at make table: a strand of hair in pan of slices tomatoes, laying on sliced tomatoes from which operator had taken tomatoes from and was making a 2 sandwiches. See stop sale for tomatoes and sandwiches.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roaches crawling on side of prep table and wall where microwave is stored.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings in cupboard under hand wash sink area at front counter beside oven and across from make tables.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (60F - Cold Holding) As per employee, item held overnight in make table. Not prepped or portioned today. See stop sale. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: cooked meatballs (49F at 11:25am; 79F at 12:28pm- Reheating) As per employee in charge, reheating since 1 hour. Meatballs did not reheat for hot holding to 135F in 2 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (60F - Cold Holding) As per employee, item held overnight in make table. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: cooked meatballs (49F at 11:25am; 79F at 12:28pm- Reheating) As per employee in charge, reheating since 1 hour. Meatballs did not reheat for hot holding to 135F in 2 hours. See stop sale.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/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.

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. 2 employees employed less than 60 days. Emailed form to employee in charge.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken thawing in stagnant water in triple sink. Advised employees of the correct ways to thaw food.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (57F - Cold Holding) As per operator, taken from walk-in and left to sit on counter for 10 mins. Not prepped or portioned today. Employee in charge moved items to walk in cooler to quick chill. Corrective Action Taken Warning - From follow-up inspection 2024-08-13: At make table: sliced tomatoes (52F - Cold Holding); cut lettuce tomatoes (45F - Cold Holding) As per operator, taken from walk-in 1 hour prior. Make table was off as per employee in charge. Not prepped or portioned today. Advised employee to quick chill. Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-08-13: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cellphone then touched broom then handled clean pan to get ice from ice dispenser; no hand wash. Advised employee to wash hands. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed under dry food storage rack on a trap near back door. Employee removed, cleaned area. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (57F - Cold Holding) As per operator, taken from walk-in and left to sit on counter for 10 mins. Not prepped or portioned today. Employee in charge moved items to walk in cooler to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At microwave: meatballs in sauce (127F at 11:28am - Reheating) Observed to be reheated in microwave 5 mins prior. Employee in charge placed to reheat to 165F. Corrective Action Taken 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 - Current Hotel and Restaurant license not displayed. Warning

Basic - Dead roaches on premises. 1 dead roach observed under dry food storage rack. 1 dead roach observed between dry food storage rack and chemical storage rack. Employee removed, cleaned area. Corrected On-Site Warning