LARRYS GIANT SUBS

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -bleach 200 ppm corrected to 50 ppm

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottle shelves soiled a longer front counter -soiled around soda nozzles around soda

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm

Intermediate - Records/documents for required employee training do not contain all of the required information. -wrong dates written on some certificates

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler next to soups Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under counter soiled

Basic - Water leaking from pipe and/or faucet/handle. -faucet at three compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -build up of grease on sandwich press

Basic - Cutting board has cut marks and is no longer cleanable. -manager discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys wallet on counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar

Basic - No handwashing sign provided at a hand sink used by food employees. -frontline Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -around soda nozzles

High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -sandwich press with build up of grease

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in Cooler by slicer and deli meat cooler

Basic - Stored food not covered. -soup in freezer

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. - 3 compartment sink 10 ppm corrected to 50 ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over turkey deli meat Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 49f per sitting on counter for a few minutes

Basic - Ceiling tile missing. -dining room by TV,working on AC unit

Basic - Dead roaches on premises. -2 dead roaches on glue trip, manager discarded Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -front line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -counter under soda boxes soiled -grease build up on sandwich

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone by coffee maker Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. -under 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves soiled under front counter -shelves soiled by onions

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - 0 ppm corrected to 100 ppm Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink bleach 0 ppm correct 50 ppm Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -forks

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -200 ppm Discarded solution Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-09-19: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm cl

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced cheese in triple cooler overnight 44-45F. One pack out and returned to cooler 49F. - Turkey 44-46F Operator moved all items to another reach in cooler and reach in freezer Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior gaskets and front bottom triple coolers - can opener blade

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. Desserts at the front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelving in kitchen, window ledge

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup

Basic - Food stored on floor. -bottled water on floor