FLIP FLOP SUB SHOP 2

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fully cooked turkey at low boy reach in cooler. Educated operator on proper storage procedures. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in sandwich cooler: tuna salad (45F - Cold Holding); cheddar (58F - Cold Holding); roasted peppers (62F - Cold Holding); Gorgonzola (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator. Out of temperature for approximately 3 hours. Advised operator to temporarily use time control. Advised operator to place time mark for remaining 1 hour. Time control procedure emailed to operator. Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Ice water bath: Inspector: 32F Operator: 38F Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 small flying insects on prep are of front counter. Operator exterminated and sanitized area properly. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test strips for quaternary sanitizer for triple 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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 45F-48F, at front counter operator stated he placed cheese in unit 30 minutes ago , stacked to high. Operator placed cheese in walk in cooler. Corrective Action Taken

Intermediate - No chemical QAC. test kit provided when using sanitizer at three-compartment sink and wiping cloth container.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.24. License renewed during inspection.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food prep work adjust face mask and continue food prep without changing gloves. Hands washed and gloves changed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Drink relocated. Corrected On-Site