SUBWAY #18927

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); Beef (46F - Cold Holding); Poultry (46F - Cold Holding); fresh mozzarella (47F - Cold Holding); Plant Foods (45F - Cold Holding); cut tomatoes (46F - Cold Holding); tuna (46F - Cold Holding). This establishment at night turns off the refrigerated make table behind the front counter after removing food and turns it back on in the morning after turning the unit back on. I spoke with the manager that stated that the units should be turned on 30 prior to filling. The employee that is here turned on the unit after it was filled this morning. I shared with her the procedure that was shared with me by the manager. The manager will be sending an email to all her stores to remind the stores of the procedure for filling the unit in the morning Warning - From follow-up inspection 2022-09-07: Roast beef 45F cold, turkey 45F cold hold, steak 44F cold hold, sliced tomatoes 47F cold hold. Operator iced down food in cold hold unitAdmin Complaint Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); Beef (46F - Cold Holding); Poultry (46F - Cold Holding); fresh mozzarella (47F - Cold Holding); Plant Foods (45F - Cold Holding); cut tomatoes (46F - Cold Holding); tuna (46F - Cold Holding). This establishment at night turns off the refrigerated make table behind the front counter after removing food and turns it back on in the morning after turning the unit back on. I spoke with the manager that stated that the units should be turned on 30 prior to filling. The employee that is here turned on the unit after it was filled this morning. I shared with her the procedure that was shared with me by the manager. The manager will be sending an email to all her stores to remind the stores of the procedure for filling the unit in the morning Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0-100 ppm operator will manually set up the sink until repairs are made to the dispenser. 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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front service sink 75°f, mixer valve underneath set to cold. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris., some floors under equipment in kitchen, and drains in kitchen need to be cleaned. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back of kitchen light shield broken. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled. Warning