LARRY'S GIANT SUBS

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs in steam table 141F, has been reheating since 9:30am per manager. Retemp after 30 mins 167F. Operator stated they had an issue with sauce and meatballs getting burned. Operator turned up burner. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash station in establishment were blocked by trash cans. Manager removed trash cans. 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 backpack sitting next to go lids and plastic soda bottles. Operator removed. Corrected On-Site

Basic - Food stored on floor. Container of plastic water bottles on ground in dry storage room. Manager removed from ground. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of heater for sandwiches has build up.

Basic - Open dumpster lid. Dumpster lid open.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in dry storage area of kitchen has standing water at bottom.

Basic - Working containers of food removed from original container not identified by common name. Container of organ and salt was not labeled. Operator added label. Corrected On-Site

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 operator DBPR form 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer at front line has encrusted residue. In dining area, soda and tea nozzles have build up.

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. Emailed operator DBPR form 5030-103

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. One employee training certificate expired, employee present at inspection.

Basic - Equipment in poor repair. Reach-in cooler at make line has torn gasket.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves on prep counters at front line have rust.