SUBWAY #22560

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line, leave the cook line, open and enter through the walk in cooler door then return to cook line to resume making sandwich order without changing gloves.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of restroom cleaner on shelf over mixing bowl on prep table. Employee relocated the spray bottle. Corrected On-Site

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. At time of inspection two food handler training certificates present both former employees and both expired. No other proof of approved food handler trading available. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over front counter cook line have dust build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean prep table by sliced and on shelf over single service items. Employee relocated the employee drinks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. On top shelf of walk in cooler, employee personal food over cut lettuce. Discussed with operator relocating to bottom shelf. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket on soda syrup boxes at entrance to prep line. Employee relocated the personal items. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Box of deli papers on shelf of prep room with top ripped off the box and no cover or protection for top sheet of deli paper.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler behind front make line tuna 45-47F. Person in charge states was in unit overnight, no temperatures logged this morning for cooler, cooler at Ambient temperature of 47F during inspection. Cheese, roast beef in front reach in cooler across from make top at 44-47F. Ambient temperature of unit 47F. Items were prepped at 8:38am, temperatures taken at 1:12pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front make line tuna 45-47F. Person in charge states was in unit overnight, no temperatures logged this morning for cooler, cooler at Ambient temperature of 47F during inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Cheese, roast beef in front reach in cooler across from make top at 44-47F. Ambient temperature of unit 47F. Items were prepped at 8:38am, temperatures taken at 1:12pm. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by ladder, person in charge moved to appropriate location. Corrected On-Site

Basic - Food stored on floor. Cases of ham stored on floor in walk in cooler, person in charge raised during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink at front line, person in charge posted during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drinks in walk cooler and freezer opened and stored above food product, person in charge moved to appropriate location. Corrected On-Site Repeat Violation