SUBWAY #21189

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed automatic quaternary ammonium dispenser hooked to hot water. Dispensing quaternary ammonium into sink with water of 105F. Quaternary ammonium reading at 100ppm. Operator removed from automatic dispenser and manually dispensed sanitizer into cool water. Corrected to 200ppm Corrected On-Site Repeat Violation

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. Inspector provided handout via email. Corrected On-Site

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. Inspector provided handout via email. 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 meatballs at 128F stirred to promoate even heating throughout. 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 personal phone on prep counter at back beside knife. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator able to find by the end of inspection. Corrected On-Site

Intermediate - No person in charge present during hours of operation.

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.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and chicken thawing at room temperature on prep table.