RUSSO'S SUBMARINE SANDWICH

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while rubbing eyes then handled clean ice scoop while scooping ice from bin without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line countertop reach in cooler; Portioned cut tomatoes (55F - Ambient Cooling 12:20/53F 12:45). Operator stated tomatoes cut at 9:00am at this rate will not reach 41F within 4hours, moved to reach in freezer to facilitate faster cooling. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed Lettuce being stored in garage bags at walk in cooler. Advised operator to remove lettuce from garage bags and use only food safe storage bags.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At hose connection on left hand side at mop sink.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dodson Grantham expired 10/27/25.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black mold like substance at flip top cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean food storage pans not inverted at storage rack.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean sheet pans stored on rack that has an accumulation of dust.

Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle chemical bucket then began handling sauces in reach in freezer; no hand wash. Operator washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In pan on prep table: cut tomatoes (49F at 2:50pm; 52F at 3:22pm- Cooling) As per operator, stored since 30 mins. At current rate of cooling, tomatoes will not cool to41F in a total of 4 hours. Advised operator to quick chill.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. House made marinara cooked , frozen and then thawed and held at refrigeration temperature not properly date marked. Advised operator to date mark.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen

Basic - Clean utensils or equipment stored in dirty drawer or rack- by three compartment sink

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public- employee lunch box stored on top of provolone cheese boxes Stored properly Corrected On-Site

Basic - Food stored on floor- buckets of pickles in walk-in cooler; Stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator fixed chlorine solution to 100 ppm; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese 60°F next steam table being less than 4 hours . Manager removed to reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at wiping cloths...Quaternary Ammonium

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.... Food not prep today , cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station . Per manager food being held more than 4 hours . ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep today , cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station . Per manager food being held more than 4 hours ..observed at 2:42 pm cut tomato 50° in bottom shelf tall reach in cooler by the slicer at sandwich station . Per manager tomato was cut between 8am to 9 am .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep today , cheese 49°, turkey 47° in bottom shelf in tall reach in cooler by the slicer at sandwich station . Per manager food being held more than 4 hours . Stop sale issue . Manager discarded food . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.... Prepared bread for sandwich with cut lettuce, slice tomatoes at speed rack at sandwich station, per manager being held less than 4 hours . Manager time marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 2:42 pm cut tomato 50° in bottom shelf tall reach in cooler by the slicer at sandwich station . Per manager tomato was cut between 8am to 9 am . Stop sale issue . Manager discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese, 45°, turkey 45° in tall reach in cooler at middle shelf being held less than four hours, employee moved to acceptable up shelf . Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... sandwich bread prepared with sliced tomatoes, cut lettuce in speed rack at prep station, per manager food being held less than four hours. . Manager time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled buildup in can opener blade employee cleaned. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee touched door then putting gloves on hand without washing hands. Employee washing hands after discussion. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled buildup can opener blade and exterior can opener. Employee cleaned Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on soda line. Employee properly stored Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in rear kitchen area with mold build up on ice guard. Operator had employee sanitize guard. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard on shelves at warewash station with vinegar stored above soiled. Operator removed cardboard. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles by warewashing station sagging and falling apart. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on front counter behind ice tea machine. Observed employee mcCafe and Coca Cola drinks stored on cook line counters. Operator had employees remove and store appropriately. Corrected On-Site

Basic - Food stored on floor. Observed container of pickles and boxes of pickles stored on floor in walk-in cooler. Operator removed and stored on shelves in walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on make table at cook line.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has couple holes throughout the kitchen. Warning - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn from cooler near slicer. Warning - From follow-up inspection 2021-07-16: Time Extended