SUBWAY #26767

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well, meatballs in marinara (126F - Hot Holding). Per employee in unit from 12:30pm. Employee reheated in microwave and increased temperature of steam well. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in back prep area jammed. Manager corrected to dispense properly. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries in probe thermometer dead.

Basic - Carbon dioxide/helium tanks not adequately secured. Large CO2 tank against back wall and small tank under hand sink in prep area not secured. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds before putting on gloves to prepare order. Reviewed proper procedures and employee washed hands correctly for next order. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024 Admin Complaint

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. Two employees certificates expired.

Basic - Carbon dioxide/helium tanks not adequately secured. Large CO2 tank by soda boxes not secured. Repeat Violation

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In LEFT COLD RAIL - sliced tomatoes 62F at 10:55am (cut cooling 1 hr) to 61F at 11:20am; shredded lettuce 63F at 10:55am (portioned cooling 1 hr) to 60F at 11:20am. Based on times and temperatures taken neither will reach 41F in time. Employee removed both to reach in cooler to rapid chill. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Small and large CO2 tanks in prep area not secured. Employee replaced chains to secure. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled rose water in 2 door cooler in prep area.

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. American cheese opened on 1/26. Operator date marked Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, employee provided napkins. Stated, owner will bring paper towels Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self dispenser ice shuttle, build up black substance.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open bottle of water by HWS area, -Front Counter. Employee removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. RIC, bottle of flavored water and coffee drink. Employee placed on separate container with employee label. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Two bottles by front counter display, containing olive oil and vinegar. Employee placed label on each bottle Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Observed meatballs w/marinara (102°F - Reheating), held in steam table in kitchen. Operator states holding less than 30 minutes, reheated in microwave to 165 F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed broccoli cheddar soup (119°F - Hot Holding) in steam table in kitchen. Operator states holding less than 30 minutes, reheat foodto 165 F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. -Observed sliced cheese and bag of precooked meatballs no date, operator states held over 24 hours. stored in reach in coolers in kitchen. Operator instructed to properly date mark all foods.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed electronic Tablets, sanitizer buckets, restroom multi cleaner, peroxide disinfectant spray bottles stored at front counter hand wash sink in kitchen.

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.

Basic - Current Hotel and Restaurant license not displayed.