HELUVA SUB

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed employee cooking raw beef on electric stove and there is no ventilation or hood suppression system. Observed dining room and kitchen Smokey.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed mayo opened more than 24 hours, no date marking.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in rear of kitchen.

Basic - Dead roaches on premises. Observed 8 dead roaches total; (3 ) on 3 compartment sink, (2 ) behind 3 compartment sink on the floor, (1) on wall by hand washing sink in rear of kitchen, (1) under hand washing sink in rear of kitchen, ( 1) under prep sink. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed milk stored in reach in cooler belonging to employees.

Basic - Floor soiled/has accumulation of debris. Observed clothing, food, paper on floor in dry storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in expo cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: shredded lettuce 52F, Cook 2 door line reach in: provolone cheese 51F, tuna salad 49F, Cook line 1 door cooler: roast beef 49F, per operator, less than 4 hours, all items iced at time of inspection. Corrective Action Taken Warning

Basic - 2 Employees with no beard guard/restraint while engaging in food preparation. 1 employee with no hair restraint.

Basic - Cutting board has cut marks and is no longer cleanable. On make table.