SUBWAY 55139

Violations (11)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetables Station- ; Shredded Lettuce (52F- Cold Holding); Sliced Tomatoes (51F- Cold Holding) Per person in charge food items in unit less than 4 hours. Items not prepared or portioned today. Employee add ice to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetables Station- ; Shredded Lettuce (52F- Cold Holding); Sliced Tomatoes (51F- Cold Holding) Per person in charge food items in unit less than 4 hours. Items not prepared or portioned today. Employee add ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Meatballs (113 F - Hot Holding); Broccoli Soup (117F - Hot Holding). Per person in charge food items in unit less than 2 hours. Employee reheated.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Meatballs (113 F - Hot Holding); Broccoli Soup (117F - Hot Holding). Per person in charge food items in unit less than 2 hours. Employee reheated. **Corrective Action Taken**

  High Priority

• 12A-20-4CriticalCorrected on site

  Employee washed hands with no soap. No soap in the entire establishment. Employee bought soap during inspection.

  High Priority - Employee washed hands with no soap. No soap in the entire establishment. Employee bought soap during inspection. **Corrected On-Site**

  High Priority

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry. Wet mop stored mop bucket in front of mop sink.

  Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored mop bucket in front of mop sink.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary chemical test kit.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary chemical test kit.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink. Both employees handwashing sinks. Employee bought soap during inspection.

  Intermediate - No soap provided at handwash sink. Both employees handwashing sinks. Employee bought soap during inspection. **Corrected On-Site**

  Intermediate

• 51-11-4Corrected on site

  Carbon dioxide/helium tanks not adequately secured. Secured during inspection.

  Basic - Carbon dioxide/helium tanks not adequately secured. Secured during inspection. **Corrected On-Site**

  Basic

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 36-34-5

  Ceiling tiles and vents soiled with accumulated, dust, and mold-like substance.

  Basic - Ceiling tiles and vents soiled with accumulated, dust, and mold-like substance.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

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

  Basic