TSUNAMI SUBS

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator added more quaternary sanitizer.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator added more quaternary sanitizer. **Corrective Action Taken** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cut lettuce at walk in cooler. Operator stored products properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cut lettuce at walk in cooler. Operator stored products properly. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by walk in: sauerkraut (50F - Cold Holding); Swiss (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place in freezer to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by walk in: sauerkraut (50F - Cold Holding); Swiss (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place in freezer to quick chill. **Warning**

High Priority

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator Cracking raw shell eggs then sliced ham with no hand wash. Educated operator on proper hand washing procedures. Operator washed hands. **Corrective Action Taken** **Warning**

High Priority

Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted and has food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted and has food debris. **Warning**

Intermediate

Handwash sink not accessible for employee use at all times. Blocked by bread rack.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bread rack. **Corrected On-Site** **Warning**

Intermediate

Reach-in cooler interior/shelves have accumulation of soil residues. At flip top cooler near walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At flip top cooler near walk in cooler. **Warning**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef made 8/8 no date mark at walk in cooler. Pulled pork made in house, frozen and returned to cooler on 8/7 no date mark. Educated operator on proper date marking procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef made 8/8 no date mark at walk in cooler. Pulled pork made in house, frozen and returned to cooler on 8/7 no date mark. Educated operator on proper date marking procedures. **Warning**

Intermediate

Standing water in bottom of reach-in-cooler. At flip top cooler by walk in cooler.

Basic - Standing water in bottom of reach-in-cooler. At flip top cooler by walk in cooler. **Warning**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 drawer reach in: cheddar (59F - Cooling) at 11:00; cooling since 10:30 - 59F at 11:30 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in freezer to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 drawer reach in: cheddar (59F - Cooling) at 11:00; cooling since 10:30 - 59F at 11:30 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in freezer to quick chill. **Warning**

Intermediate

Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jeremy Carrier expired 3/22/26

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jeremy Carrier expired 3/22/26 **Warning**

Intermediate