BIG DADDYS SUB SHOP

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where green hose is attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On soda machine in lobby, interior soda nozzles soiled.

Basic - Hole in or other damage to wall. Small hole in wall at edge of mop sink and wall with faucet on it. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in prep room is blocked by black stool. Manager removed stool. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table where standing reach in cooler are located.

Basic - Floor soiled/has accumulation of debris. Floor under canned good storage rack by manager office has build up.

Basic - Hole in or other damage to wall. Wall leading to customer dining area has hole.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms (47F - Cold Holding); shredded lettuce (49F - Cold Holding) in standing reach in coolers in prep area, per operator doors have been consistently open for no more then 2 hours, operator turned down temperature of reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cans of coil cleaner stored with and over single service items on rack in back of dining area near bathrooms. Spray bottle of sanitizer stored facing container of wrapped utensils on small rack near entrance to prep area. Operator moved all chemicals. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple time/temperature controlled for safety foods in reach in cooler at front counter have dates that exceed 7 days after opening, per operator all items where previously frozen and then thawed out within 7 days but are missing the days that they are thawed out from the freezers.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid on rack near entrance to prep area. Spray bottle with clear liquid in bottom section of reach in cooler at end of make line at front counter. Spray bottle with clear liquid on rack in prep area. Operator labeled all spray bottles as sanitizer. Corrected On-Site

Basic - Food stored on floor. Bucket of pickles in prep area, operator corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (47F - Cold Holding); egg salad (46F - Cold Holding) in bottom section of reach in cooler on make line, per employee both items have been taken in and out of cooler for no more then one hour.

Basic - Dead roaches on premises. Two dead roaches in cabinet under drink station in dining area, employee cleaned up during inspection. Corrected On-Site

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. Employee touched pants and put on gloves and handled cookies without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above prep area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired June 1, 2021 Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Multiple items stored in hand wash sink by triple sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open drink, cell phone, glasses.

Basic - Equipment in poor repair. Gaskets on reach in freezer and reach in cooler, tape on gaskets.