SUBWAY 30560

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (50F - Cold Holding); cooked chicken (51F - Cold Holding); cheese (50F - Cold Holding) As per operator, removed directly from walk in and stored 2.75 hrs in unit. Not prepped or portioned today. Advised employee to quick chill. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at for wiping cloths. Establishment used a chlorine solution; no chlorine test kit available for use. 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 - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink. Warning

High Priority - - From initial inspection : 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: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. - From follow-up inspection 2025-01-10: At make table: tuna salad (52F - Cold Holding); grilled chicken (50F - Cold Holding); chicken teriyaki (48F - Cold Holding); sliced ham(49F - Cold Holding; sliced turkey (48F - Cold Holding); rotisserie chicken (49F - Cold Holding); sliced tomatoes (48F - Cold Holding); cheeses (49F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. provolone cheese (52F - Cold Holding) As per operator, taken from walk in cooler and placed in make table 30 mins prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. Warning - From follow-up inspection 2025-01-10: At make table: tuna salad (52F - Cold Holding); grilled chicken (50F - Cold Holding); chicken teriyaki (48F - Cold Holding); sliced ham(49F - Cold Holding; sliced turkey (48F - Cold Holding); rotisserie chicken (49F - Cold Holding); sliced tomatoes (48F - Cold Holding); cheeses (49F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Operator reheated to 170F. Corrected On-Site - From follow-up inspection 2025-01-10: At steam table: meat balls in sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Employee placed to reheat to 165+F. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling tile missing over triple sink area. - From follow-up inspection 2025-01-10: Same. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area. - From follow-up inspection 2025-01-10: Same. Time Extended

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: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: tuna salad (45F - Cold Holding); grilled chicken (45F - Cold Holding); chicken teriyaki (46F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. provolone cheese (52F - Cold Holding) As per operator, taken from walk in cooler and placed in make table 30 mins prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meat balls in sauce (126F - Hot Holding) As per employee, reheated approximately 1 hour prior in microwave then stored in table. Operator reheated to 170F. Corrected On-Site

Basic - Ceiling tile missing over triple sink area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over triple sink area.