SUBS CAFE

High Priority - Raw pork sausage stored in same container as ready-to-eat sliced ham in the walk in cooler. Operator stored properly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in the triple sink. Employee washed hands in the handwashing sink. Corrected On-Site

Basic - Very slow draining water in handwash sink by the walk in cooler.

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. Observed employee touched garbage can then without washing their hands or changing gloves started preparing raw shell eggs and bacon for a customers order. Operator told employee to wash their hands and change their gloves. Corrected On-Site

Basic - Food stored on floor. Observed plastic containers of oil stored on the floor. Operator stored properly. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-27: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 200+ Ppm . Operator diluted rechecked 100 Ppm Corrected On-Site

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. Observed employee taking order on the phone then engaged in food preparations. Placed French fries in basket.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of box of American cheese. Operator stored correctly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg stored with whole shell eggs in drawer below flat top grill.

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

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

Intermediate - Required employee training expired for all 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. License displayed expired on December 1 2020

Basic - Food stored on floor. Observed plastic containers of cooking oil on the floor outside walk in cooler. Observed plastic container of mayonnaise stored on walk-in cooler floor.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shell eggs then touched cheese with change gloves and wash hands. After educate, employee changed glove. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands when cracked raw shell eggs. Educate employee. He then changed gloves and wash his hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over precooked sausage in chest freezer. Operator relocate sausages. Corrected On-Site Repeat Violation

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 no date mark on slice cheese cold held in walk in cooler. Per operator, cheese cut on 03/19/2024-03/20/2024.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of brown like substance buildup on can opener blade.

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

Basic - Food stored on floor. -Observed various food items stored on walk in cooler floor. -Observed bag with onions and container with cooking oil stored on kitchen floor. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at three compartment sink 10 Ppm. Operator added more chlorine rechecked 50 Ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then handled single serve to go container without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored on top of bucket of green peppers. Operator placed raw steak on lower shelf. Corrected On-Site

Basic - Food stored on floor. Observed plastic bucket of onions on floor of walk in cooler. Operator elevated. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on apron while wearing gloves. Advised employee hand wash and glove changed is required after touching clothing/apron. Employee removed gloves and washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed home fries (116°F - Hot Holding) on flat top grill at cook line. Per operator, home fries were cooked approximately 30 mins prior to inspection. Operator put home fries on flat top grill to reheat to 165°F. Corrective Action Taken Repeat Violation Admin Complaint

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. Emailed bodily fluid clean up procedures to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator discarded can opener. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and hat stored over single service containers on dry storage shelf in back of kitchen. Operator removed b Corrected On-Site

Basic - Food stored on floor. 1) Observed buckets of mayo stored on floor in walk in cooler. Operator properly stored. 2) Observed frying oil cartons stored on floor next to cook line hand wash sink. Operator properly stored Corrected On-Site Repeat Violation

Basic - In-use utensil stored in cracks between pieces of equipment. Observed spatula stored between flat top grill and cooler at cook line. Operator removed. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Triple Sink (Chlorine 10ppm) Operator added a capful of bleach retesting at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of bucket of onions. Operator moved eggs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanada (127°F - Hot Holding) Operator states less than 2 hours and reheated empanadas to 165°F and turned temperature gauge up. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 2021.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2021.

Basic - Food stored on floor. Observed bucket of green peppers stored on floor. Operator moved. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Intermediate - No running water at mop sink. Observed hot and cold running water at all other areas in the restaurant. Mop sink is located outside the back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed coffee spoons in water at 75 degrees.

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Marked exit/path to marked exit blocked. Observed marked exit door at kitchen back door blocked by water fountain, single service items and crates. For reporting purposes only.