SUBWAY #14322

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna salad 46 F, American cheese 48 F , cut beef 49F , cooked chicken 49 F , cut tomatoes 47 F, cut lettuce 47 F in front counter at display In walk in cooler : Cut lettuce 55 F , cut ham 54 F, cut beef 55 F tuna salad 55F , cut steak 55 F meatball 56 F , American cheese 55 F , provolone cheese 55 F , Swiss cheese 55 F , pepper jack. Cheese 55 F , shredded cheddar cheese 57 F, shredded mozzarella 55 F No temperatures taken today . In the walk in cooler overnight - operator discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 46 F, American cheese 48 F , cut beef 49F , cooked chicken 49 F , cut tomatoes 47 F, cut lettuce 47 F in front counter at display In walk in cooler : Cut lettuce 55 F , cut ham 54 F, cut beef 55 F tuna salad 55F , cut steak 55 F meatball 56 F , American cheese 55 F , provolone cheese 55 F , Swiss cheese 55 F , pepper jack. Cheese 55 F , shredded cheddar cheese 57 F, shredded mozzarella 55 F No temperatures taken today . In the walk in cooler overnight - operator discarded food Corrective Action Taken

Basic - Cold holding equipment ( front counter display ) not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Operator scheduled service . Operator to place food in ice bath and monitor temperatures regularly. walk in cooler ambient thermometer reading 55 F , operator scheduled service this morning

High Priority - Operating with an expired Division of Hotels and Restaurants license expired 02/01/2023 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.

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. Training certificates must be original dates and employees must be retrained every three years -training dates of certificates provided have been written over or marked out with a different date added.

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.