SUBWAY

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes 48°F, roast beef 48, Less than 4 hours per operator, transferred to walk-in cooler. Corrective Action Taken

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. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beverage cooler on front line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 48, ham at 47, less than 4 hours per operator , Iced during inspection. Corrective Action Taken

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.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 49F, tomatoes 44F. Less than 4 hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.