LARGO SUBMARINE & GYROS

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags used for storage. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro 92f, on cooker, had operator turn up flame and explained heat requirements. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Flex seal and pvc glue stored on ice machine. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. Front kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gyro cone 47f, discarded cone due to cooling heated cone at end of night. Found cone reheating. Sent gyro cone handout to operator.

High Priority - Nonfood-grade bags used in direct contact with food. Sliced deli meats stored in non food grade bags in refrigerators in back area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone 47f, discarded cone due to cooling heated cone at end of night. Found cone reheating.Sent gyro cone handout to operator.

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

High Priority - Nonfood-grade bags used in direct contact with food. Raw wings. Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Back hand sink area. 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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. Front and back kitchen areas. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food in first refrigerator in back kitchen Reviewed with manager .

Intermediate - Equipment drain line draining into handwash sink in back kitchen. Reviewed with manager .

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 paper towels or mechanical hand drying device provided at handwash sink in back kitchen . Reviewed with manager . Manager placed paper towels at hand wash sink 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. Francisca training expired in 2023 . Reviewed with manager .

Basic - Duct tape used to repair nonfood-contact surface - gaskets in first refrigerator in back kitchen. Reviewed with manager

Basic - Employee with no hair restraint while engaging in food preparation in front line area . Reviewed with manager .

Basic - Exterior door has a gap at the threshold and side that opens to the outside in back kitchen. Reviewed with manager .

Basic - Floor tiles missing and/or in disrepair in front line and back kitchen areas . Reviewed with manager ,

Basic - No conspicuously located ambient air temperature thermometer in holding unit in glass door cooler at front line .Reviewed with manager . Manager placed their other inside cooler Corrected On-Site

Basic - Nonfood-contact surface ( floor fan) soiled with dust at front line area near mop sink

Basic - Opened employee beverage container in a cold holding unit ( freezer ) with food to be served to customers in back kitchen . Reviewed with manager . Manager discarded drinks . Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers in dry storage not inverted . Manager rearranged containers Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched at front counter . Reviewed with operator

High Priority - Nonfood-grade bags used in direct contact with food in upright freezer and refrigerator in prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter at 12:00pm a. tzatziki sauce (48F) Operator placed item in reach-in freezer. Re temp at 12:20pm 42f. Discussed with operator using time as a public health control as an option. Will email DBPR Form 5022-090-S. Time as a Public Health Control. Corrected On-Site

Intermediate - Certified food manager unable to answer basic questions about allergens. Will email form DBPR Form 5030-038-S. Eight Major Food Allergens

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin soiled with red and black substance.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Bottom shelf of prep table is rusted.

Basic - Floor tiles cracked n cooks line.

Basic - Ice buildup in reach-in freezers in dry-storage room.

Basic - Ice scoop handle in contact with ice.

Basic - No handwashing sign provided at a hand sink used by food employees in unisex restroom. Provided DBPR Form 5030-111. Employees must wash hands. Corrected On-Site

Basic - Reach-in cooler in prep area shelves have accumulation of soil residues.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. single-serve utensils in open container underneath ceiling in process of being repaired.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket reading 0 ppm chlorine. Manager corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table is soiled with food debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation with no hair restraints.

Basic - Food stored on floor. Plastic water bottles stored on floor in dry goods storage area. Manager stored correctly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in kitchen stand up , glass front doors was not date marked after being open over 24 hours. Operator date marked the milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on front cook line shows accumulation of debris underneath the slicer guard.

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by plastic containers in hand wash sink, to the left of the slicer. Employee removed the items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink, to the left of the slicer, had no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance on interior of ice machine in kitchen, behind the three white fridges.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint.

Intermediate - Lack of toilet tissue at each toilet. No toilet paper in restroom on the left. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance on interior of ice machine.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in shredded mozzarella. Operator removed the portion cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.operator secured properly. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Missing in kitchen under three compartment sink and around most of the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on staff in kitchen. Repeat Violation

Basic - Equipment in poor repair. Can opener shows accumulation of rust.

Basic - Food stored on floor. Bag of onions by the hand wash sink. Operator elevated bag of onions. Corrected On-Site Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster was put on the soil next to the pad.

Basic - In-use tongs stored on equipment door handle between uses. On oven at the front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of debris on interior of microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulated debris on can opener. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed gaps on rear entrance that light shown through on the bottom left of door.

Basic - Trash receptacles not provided where needed in establishment. No trash can provided near the hand wash sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets tested at 0ppm, educated operator and he corrected to 50ppm. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. To the left of the exit door where the can opener is attached to.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.handled money then went to put on gloves without washing hands. Explained to her proper procedures Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.burgers and raw beef for sandwiches over tzatziki sauce Corrected On-Site Repeat Violation

High Priority - Single-use take-home food container refilled with food.bread bags being reused in the freezer

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Repeat Violation

Intermediate - Lack of toilet tissue at each toilet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the only handwash sink and none in restroom Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.sliced Ham, sliced cheese, potato salad Repeat Violation

Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard.not returned to slab after last pick up

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.multiple

Basic - Employee personal food not properly identified and segregated from food to be served to the public.on counter, on microwave in multiple reach ins

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.on single service in dry storage

Basic - Employee with no hair restraint while engaging in food preparation.on any employees Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.in corner 2 waits front room by slicer

Basic - Food stored on floor.onions in dry storage, single service by refigerators

Basic - Hole in or other damage to wall.in front corner by slicer missing tiles, bare wood

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.knife on soiled cloth Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.in 1 door reach in Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.door handles, reach in cooler gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.upright 2 doorglass

Basic - Single-service articles improperly stored.mixed together not all handles same direction Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.shelves above fire extinguisher and in dry storage

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.on cutting board

Basic - Working containers of food removed from original container not identified by common name. Sugar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly steak meat stored over hamburger buns in small glass cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs holding at 110°f, staff reheating meatballs. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced cheese in first white refrigerator next to hand sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop in feta cheese.

Basic - Employee with no hair restraint while engaging in food preparation.