ROYAL SUBS

Basic - Food stored on floor. Jars of sauce stored on floor. Operator removed. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) fixed to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-53F - Cold Holding); roast beef (43-47F - Cold Holding);in cooler at sandwich area; food overstocked; food not prepared or portioned today; food out of temperature for approximately 2 hours; smaller portions made; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- for chlorine sanitizer Advised to test after setting up

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chill phone on top of bread back in the kitchen Removed Corrected On-Site

Basic - Food stored on floor- bucket of pickles in walk-in cooler; stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); fixed to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler; slice cheese (45F - Cold Holding) Item was held in overfilled pan Per operator not prepared or portioned today Per operator held for less than two hours Operator separated in smaller portions and moved to quick chill Corrective Action Taken

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. At Walk-in Cooler; sliced tomatoes (60F - Cooling)since 8am @10:23am,2nd temperature 56F @11:15am At this current rate item will not get to 41F within four hours Operator moved to quick chill Corrective Action Taken

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 poster

Intermediate - Packaged food not labeled as specified by law. At Reach-in Cooler(Grab and Go); potato salad, macaroni salad and banana pudding packaged for distribution but not labeled Advised operator who begin labeling Corrective Action Taken

Basic - Accumulation of black mold-like substance in the interior of the ice machine

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on the hose Bibb at mop sink outside.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager changed the solution Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal Monster drink stored with and above food in reach in cooler. Employee moved drink to bottom shelf. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Broken plastic container. Manager discarded the container in the trash can. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Explained

Basic - Wall behind three compartment sink soiled with black mold like substance.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...200+++ppm. Manager corrected at 100 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....putting gloves on hands without washing hands . After discussion manager washed hands. Corrected On-Site

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... food not portion or prep today steak 48° in Red Bull cooler , per manager food being held more than 4 hours . Stop sale issue. Advise manager discarded food .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not portion or prep today steak 48° in Red Bull cooler , per manager food being held more than 4 hours . Stop sale issue. Advise manager discarded food . Manager putting it in discarded item. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...tomato sauce, mushrooms by the hot hot holding at prep station . Per manager food being held less than 4 hours . Manager time marked. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing...oliv in handwashing sink at prep station. Manager cleaned . Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...200++. Employee diluted at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...mushrooms, tomato sauce . Employee time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by mop bucket. Employee moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor...turkey in walk in cooler . Employee properly stored. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep line.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 0ppm. Discussed with operator. Operator reset triple sink at 100ppm Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged in food preparation, touched clothes and continue handling lettuce without hand-washing in the cook line. Employee washed hands and changed gloves. Corrective Action Taken

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. At 2:23pm boiled eggs (45-51°F - ambient Cooling) At 3:35pm boiled eggs 48°F per operator product cooling since 1:30pm in the flip top unit in the cook line. Per operator product was removed from the walk in cooler and added water. At this cooling rate product will not reach 41°F within 4 hours. Operator added ice to product.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili meat (120-121°F - Hot Holding) per operator product held less than 4 hours in the steam table in the cook line. Operator reheated product to 178°F. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm) operator discarded water Triple Sink (Chlorine 100ppm). Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) operator changed water Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on prep table in the cook line. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observed a bucket of boiled eggs stored on the floor in the walk in cooler. Operator stored properly. Corrected On-Site

Basic - Observed Red Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Observed Walk in cooler shelves surface soiled with grease, food debris, dirt, slime or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on prep table in the cook line. Operator stored properly. Corrected On-Site