XANDER'S BEST SUB SHOP

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloves pulling up sleeves; continue food prepping without handwash. **Warning**

High Priority

Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Observed establishment open and operating to the public; no license obtained. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to cook line with ambient temp of 50F; the following TCS foods store inside: American cheese (55F - Cold Holding); cut tomato (49F - Cold Holding); shredded lettuce (60F - Cold Holding); ham (55F - Cold Holding); eggs (50F - Cold Holding). As per operator, food has been in there less than 4 hours. Operator had doors open while restocking products. **Warning**

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of chemical on prep table next to slicer. Observed bleach on rack with curry spice. Operator removed items and secured to proper location. **Corrected On-Site** **Warning**

High Priority

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets for cooler next to cook line soiled. **Warning**

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed case of trays on floor in kitchen. Operator placed onto shelf. **Corrected On-Site** **Warning**

Basic

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in next to cook line. **Warning**

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Warning**

Basic

Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use. **Warning**

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email. **Warning**

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled. **Warning**

Intermediate

Non-pitting surface rust on food-contact equipment.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed under prep table where food is stored. **Warning**

Intermediate

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in next to cook line with ambient temp of 50F; the following TCS foods store inside: American cheese (55F - Cold Holding); cut tomato (49F - Cold Holding); shredded lettuce (60F - Cold Holding); ham (55F - Cold Holding); eggs (50F - Cold Holding). As per operator, food has been in there less than 4 hours. Operator had doors open while restocking products. **Warning**

Basic

Spray bottle containing toxic substance not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of spray on prep table; no label. **Warning**

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on reach in freezer. Operator tossed water bottle. **Corrected On-Site** **Warning**

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed door handle in poor repair for reach in cooler; next to cook line. **Warning**

Basic

No Heimlich maneuver/choking sign posted.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. **Warning**

Basic