MIAMI SUBS GRILL #60

Violations (3)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food stored above the cold source; food out of temperature for approximately 1 hour; placed inside the cooler;

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food stored above the cold source; food out of temperature for approximately 1 hour; placed inside the cooler; **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (118-126F - Hot Holding); in steam table; as per operator food reheated on the flat top and put inside the steam table ; food out of temperature for approximately 30 minutes; operator placed on the flat top to reheat to 165 F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (118-126F - Hot Holding); in steam table; as per operator food reheated on the flat top and put inside the steam table ; food out of temperature for approximately 30 minutes; operator placed on the flat top to reheat to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-16-4

  Reach-in cooler interior/walk-in cooler shelves have accumulation of soil residues.- at cook line

  Basic - Reach-in cooler interior/walk-in cooler shelves have accumulation of soil residues.- at cook line

  Basic