SUBWAY 50241

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. Sandwich maker on duty (Mayida) employed since January unable to provide proof of employee food safety training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer soiled. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in manner to that mop cannot dry properly.

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pizza cutter did not expose utensil to sanitizer solution for a minimum of 7 seconds. Discussed with operator. Operator had employee place utensil back to be washed and sanitized properly. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator emptied sink to make new sanitizing solution. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had the,two employees on duty read and sign form during this inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in walk in freezer soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license to be expired June 1, 2022. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple Ready to eat foods without date marking that have been held more than 24 hours. Cook advised all foods were made fresh this morning and they were out of stickers. Cook placed date with marker on pans of foods. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelf above prep table at entrance of kitchen. Employee removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on shelf above prep area at entrance of kitchen. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working with food without hair restraint. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to work after eating without washing hands before working with food items.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam well on make line. cooked meatballs. Operator stated that the meatballs were placed in steam well prior to 7am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter top Reach in cooler. bologna slices (46°F - Cold Holding) being stored over fill line for unit. Operator stated that the deli meat had been there for about 2 hours. Moved out of temp slices to walk in cooler to reduce temperature. Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. In steam well on make line. cooked meatballs (68°F - Reheating). Operator stated that the meatballs were placed in steam well prior to 7am. See Stop Sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area. Employee clothing stored over food items. Operator moved to designated location Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator is wearing a watch and handling food items

Basic - Employee with no hair restraint while engaging in food preparation. Operator handling food items has no hair restraint

Basic - No copy of latest inspection report available. Operator unable to provide proof of most recent inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink behind front counter. No hand wash sign. Provided operator with signage. Corrected On-Site