JON SMITH SUBS

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

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. Repeat Violation

High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw beef stored over case of bottled water. Operator moved raw beef. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored on top shelf above multiple rte items in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda fountain in dining room soiled. Operator cleaned and sanitized Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer and 1 door white reach in. Discussed with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- sliced tomatoes 53F- per operator held for less than 4 hours - ot prepped or portioned today. Operator placed in walk in cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chopped lettuce (51F - Cooling) at 2:50pm 1.50 hours remaining - recheck 20mins 51F- cooling. Operator moved to walk in cooler. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator dumped and refilled bucket with fresh solution retesting at 200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored behind a container with raw beef on top rail of flip top cooler next to flat top grill Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several bags with French fries (60°F - Cold Holding)stored on top rail of broken flip top cooler on prep area. Per operator products stored for approximately 10 minutes. Per operator products not prepared or portioned today. Operator moved products to inside of reach in freezer. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands on 3 compartment sink Educated operator on proper hand washing procedures Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep area. Operator moved to 3 compartment sink for cleaning Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge and red bucket blocking access to hand washing sink next to3 compartment sink. Operator removed Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice dispenser on self service soda station. Operator cleaned and sanitized Corrected On-Site

Basic - Equipment in poor repair. Flip top cooler broken per operator on prep area.

Basic - Ice buildup in reach-in freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with partially frozen pastrami seating at room temperature on to Of prep table. Operator moved to walk-in cooler. Corrected On-Site