MIAMI SUBS GRILL #60

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- in the steam table Advised operator to change water and utensils

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in cooler at cook line Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs in sauce (111F - Hot Holding); in steam table at cook line; food out of temperature for approximately 30 minutes; food placed on the stove to reheat to 165 F; Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment from outside and then handled clean equipment, utensils and pans of food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Partial gyro meat cone on broiler cooking, being sliced and placed on grill to finish being cooked. Operator stated partial gyro meat cone cooled after cooking longer than 1 hour last night. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw hamburger stored over unwashed onions. Operator moved raw hamburger. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Partial gyro meat cone on broiler cooking, being sliced and placed on grill to finish being cooked. Operator stated partial gyro meat cone cooled after cooking longer than 1 hour last night. See stop sale.

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. At front counter display cooler; milk no date. Operator stated does not know when milk was opened, not more than 3 days prior, applied appropriate date mark. Corrected On-Site

Intermediate - Hand wash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked by storage of multiple items in/over sink. Operator removed items from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw hamburgers stored over tuna fish in cookline low boy. Advised operator of proper storage. Operator stored correctly.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked chicken (112F - Hot Holding), operators stated item held out of temperature for approximately 1 hour. Advised operator to reheat product to 165F.

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, Handwashing sink being used for other purposes as evident by blender cup in handwashing sink.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves handled raw chicken then touched a hoagie roll - operator instructed employee to remove gloves, wash hands and put on new gloves. Employee washed hand and put on new gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line drawers - burgers (48F - Cold Holding) not portioned or prepared today held in drawer under 2 hours - drawer was not fully closed - operator closed drawer. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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 Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw beef stored over ready-to-eat turkey. Operator moved beef below turkey. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 11/8/21. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink hand wash sink; paper towel dispenser unable to dispense.

High Priority - Dented/rusted cans present. See stop sale. Can of Marinara sauce dented on shelf at front service area.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. NYIA GOLDEN 11/18/2021 ServSafe.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine unclean.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing blender in hand wash sink next to ice cream freezer.

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.

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

Basic - Floor soiled/has accumulation of debris at dish washing area of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean gaskets reach in cooler cook line. Shelving rack at cook line unclean.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at three compartment sink and steam table.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (56°F - Cold Holding) at the reach in cooler next to dressings at cook line. Food in ice bath not properly set up. Food above ice bath for less than 4 hours. Operator added water to ice and submerged food container in ice bath to cover food . Rechecked at 12:15 - cheese at 42° F. Corrected On-Site Admin Complaint Priority: High Priority

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk no date mark - in display cold case at front counter. As per operator milk opened on Saturday. Operator date marked. Corrected On-Site Priority: Intermediate

Basic - Observed: Walk-in cooler shelves have accumulation of soil residues.Priority: Basic

High Priority - Gryo meat in a broiler that is turned off. As per manager broiler turned off less than 4 hours.

High Priority - Metal stem-type thermometer soiled.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator fixed quaternary solution to 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48°F - Cold Holding); raw burgers (48°F - Cold Holding) in reach in drawers at cook line. As per operator food left outside. Food out of temperature for less than 4 hours. Manager placed in walk-in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Opened milk no date mark ,at reach in cooler at the front counter. As per operator milk opened more than 24 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to dispense used gloves. Manager removed gloves. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - No conspicuously located ambient air temperature thermometer in holding unit at front counter.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator fixed quaternary solution to 200 ppm Corrected On-Site