SUBWAY 37663

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Alina

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on sandwich assembly tables

Basic - Equipment in poor repair. -walk-in cooler: water dripping on the floor Repeat Violation

Basic - Floor area(s) covered with standing water. -walk-in cooler Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -significant accumulation of ice in walk-in freezer Repeat Violation

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -two packages of frozen steak thawing at room temperature on rear area prep table, operator relocated to walk-in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above and around triple sink Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -triple sink quaternary ammonium sanitizer with tea machine bag holder submerged tested 0ppm, operator drained solution and refilled, retested 300ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rear prep area counter: packaged pre-cooked chicken 55F, per operator less than 30 minutes, operator relocated to walk-in cooler to rapidly cool Corrective Action Taken

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. -provided Clean-up of Vomiting and Diarrheal Events handout Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -"Red Baron" pizzas, cranberry pineapple drink, and a plastic grocery bag of other employee foods stored in walk-in cooler directly above packages of grilled chicken, operator relocated Corrected On-Site

Basic - Equipment in poor repair. -walk-in cooler equipment leaking water onto floor

Basic - Floor area(s) covered with standing water. -walk-in cooler

Basic - Floor soiled/has accumulation of debris. -floor underneath racks in walk-in freezer

Basic - Food not stored at least 6 inches off of the floor. -bag of red onions stored on the floor next to walk-in cooler, operator relocated Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster Corrective Action Taken Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled Repeat Violation

Basic - Plumbing system in disrepair. -multiple leaks from plumbing above triple sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink has an accumulation of black, mold-like substance

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on slicer soiled

Basic - No Heimlich maneuver/choking sign posted. -provided to operator Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tabletop holding dining room beverage dispenser soiled

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - In bain Marie for approximately 1.25 hours: shredded lettuce 44-46F, cut tomatoes 45-46F, pastrami 46F, fresh mozzarella 46F, shredded cheese 44-45F, sliced cheese 43-45F, ham 44F, chicken 43-46F, steak 45F, tuna 42-44F. - walk in cooler holding shredded lettuce and cheese 44f. Warning - From follow-up inspection 2023-06-27: Walk in cooler holding steak 43F, pepperjack 44F, shredded cheese 45F, Turkey 41F, ham 42F, tomatoes sliced 7 hours prior 46F and 47f Bain Marie holding sliced cheese 43F, shredded lettuce 43F, chicken 35F, steak 39F, fresh mozzarella 39F. Time Extended tomatoes sliced 7 hours prior 50F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen and restroom Repeat Violation Warning - From follow-up inspection 2023-06-27: next to three compartment sink 99F, other handsinks not reaching temperature Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Around drains in three compartment sink and prep sink area Warning - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Food stored under dripping water. Walk in cooler fan dripping into plastic containers - overflowing and landing on floor and cases of produce. Warning - From follow-up inspection 2023-06-27: dripping into containers Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Maximum water temperature 88f.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor area(s) covered with standing water. In front of self serve drink station.

Basic - Floor drain under prep sink and three compartment sink soiled/has accumulation of debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler, front counter.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Warning - From follow-up inspection 2022-06-21: Time Extended - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-06-21: Time Extended - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-06-21: Time Extended - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer. Warning - From follow-up inspection 2022-06-21: Time Extended - From follow-up inspection 2022-08-22: Time Extended

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter.