SUBWAY 41231

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Joshua Smith Warning - From follow-up inspection 2024-07-20: 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. Warning - From follow-up inspection 2024-07-20: Safe staff Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-07-20: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By back prep table Warning - From follow-up inspection 2024-07-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat make line: cooked chicken (54F - Cold Holding); ham (50F - Cold Holding); tuna salad (53F - Cold Holding); sliced ham (52F - Cold Holding); cooked beef (51F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser by sandwich wraps. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Joshua Smith 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 - Employee with no hair restraint while engaging in food preparation. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. By back prep table Warning

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.

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. Observed the following: Ham 50f Turkey 55f Tuna 45f Beef 49f Sliced tomatoes-45f Manager removed the items from the line and I did a stop sale on the food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 purses stored with the food supplies.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed a mop stored in the mop bucket. Employee hung the mop. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the sanitizer solution at the triple sink measure 0 ppm residual quat for quat sanitizer used. The reservoir container of quat concentrate is empty. Sanitizer container changed and bled. Sanitizer now tests 200 ppm. 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/ 4 employees are present and a certified manager is not present.

Basic - Food stored on floor. Observed a bag of onions left on the floor by the food preparation sink. Onions hung from storage shelf. Corrected On-Site

Basic - Plumbing system in disrepair. Observed the grease trap lid is loose and sewer gas smell is permeating the back room