SUBWAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top; sliced turkey (48F - Cold Holding); sliced cheese (48F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 4 hours, moved overfilled portion to walk-in cooler. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris under/behind soda dispensing system, equipment and shelving. Advised Operator to clean floors. Repeat Violation

Basic - In-use utensil (knife) stored in standing water less than 135 degrees Fahrenheit (79F). Operator emptied water and remade with approved 50ppm chlorine sanitizer. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hands before food prepping

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on site

Basic - Floor soiled/has accumulation of debris. Walk in freezer

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. At make table: sliced tomatoes (48F - Cold Holding) as per operator, stored overnight in unit; cut lettuce (46F - Cold Holding) as per operator, stored over night in unit Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs in sauce (98F - Hot Holding) As per operator, stored overnight in unit. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (48F - Cold Holding) as per operator, stored overnight in unit; cut lettuce (46F - Cold Holding) as per operator, stored over night in unit Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs in sauce (98F - Hot Holding) As per operator, stored overnight in unit. See stop sale.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not available upon request. License current in the system. Warning - From follow-up inspection 2023-12-28: Same. License current in the system Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-11-22: Not provided Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50°F); ham (50°F); turkey (48°F); per employee food was left on counter while taken order and prepping. Advised to move to walk in cooler, for faster chill and then put back in front unit.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Wet mop not stored in a manner to allow the mop to dry.