SUBWAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at main cooler main cooler ; tuna salad (55F); cooked pork (55F); cooked egg (59F);. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four than four hours. Operator placed back in walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F); cheese (48-50F); cooked chicken (50F); turkey (50F); roast beef (47F); cut lettuce (48F). Being held in walk in cooler overnight. Monitored unit for approximately 20 minutes with no changes in temperature. Temperature log provided only states ambient temperature. Unknown time out of temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F); cheese (48-50F); cooked chicken (50F); turkey (50F); roast beef (47F); cut lettuce (48F). Being held in walk in cooler overnight.Monitored unit for approximately 20 minutes with no changes in temperature. Temperature log provided only states ambient temperature. Unknown time out of temperature. See Stop Sale Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna prepared at 9 am (4:20) (49F - Cooling). See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna prepared at 9 am (4:20) (49F - Cooling). See Stop Sale Warning

Basic - In-use utensil stored in sanitizer between uses. Knives stored in sanitizer between uses, operator removed Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Toxic substance/chemical improperly stored...heavy duty degreaser spray stored with condiments at front line . Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....quat . Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized....sanitize compartment used as a air dry utensils area. Warning

Basic - Working containers of food removed from original container not identified by common name....water spray bottle. Warning