SUBWAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey lunch meat 45 F-retemp 43F, sliced ham 48 F- retemp 47 F, sliced beef 48 F- retemp 48 F on sandwich line. Employee placed in walk in freezer. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to prep sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at hand wash sink next to prep sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 50 F in reach in cooler, employee placed in walk in cooler at time of inspection. Corrective Action Taken 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. Emailed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

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. Provide to operator at time of inspection. 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.

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. Provided 2 food handler certificates. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint. Employee put on hat at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grilled chicken 47 F, sliced cheese 48 F operator placed on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 125 F operator reheated 168 F Corrected On-Site

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. Only have 2 employee certificates.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler.

Intermediate - No soap provided at handwash sink. Did not observed hand washing soap at frontline handwash sink. Operator refilled soap dispenser at time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not adequately secured. Co2 tank stored next to dry storage rack. Repeat Violation

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not secured, located in dry storage area. Warning - From follow-up inspection 2021-08-17: Time Extended