Subway 50241

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. Sandwich maker on duty (Mayida) employed since January unable to provide proof of employee food safety training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer soiled. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in manner to that mop cannot dry properly.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator emptied sink to make new sanitizing solution. **Corrective Action Taken**

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pizza cutter did not expose utensil to sanitizer solution for a minimum of 7 seconds. Discussed with operator. Operator had employee place utensil back to be washed and sanitized properly. **Corrective Action Taken**

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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had the,two employees on duty read and sign form during this inspection. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in walk in freezer soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on display cooler Roast beef (48F - Cold Holding); Turkey (48F - Cold Holding); Ham (48F - Cold Holding); chicken (48F - Cold Holding); Sliced cheese (48F - Cold Holding); Shredded cheese (48F - Cold Holding). Employee stated all product came from walk-in cooler. Walk-in cooler has Ambient temperature of 52F. Observed in walk-in cooler Turkey (46F - Cold Holding); Ham (46F - Cold Holding); Cold cuts (46F - Cold Holding); Cut tomatoes (48F - Cold Holding); Cut lettuce (48F - Cold Holding); Shredded cheese (46F - Cold Holding); Sliced cheese (46F - Cold Holding); Salami (46F - Cold Holding); Mozzarella cheese (46F - Cold Holding). **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on display cooler Roast beef (48F - Cold Holding); Turkey (48F - Cold Holding); Ham (48F - Cold Holding); chicken (48F - Cold Holding); Sliced cheese (48F - Cold Holding); Shredded cheese (48F - Cold Holding). Employee stated all product came from walk-in cooler. Walk-in cooler has Ambient temperature of 52F. Observed in walk-in cooler Turkey (46F - Cold Holding); Ham (46F - Cold Holding); Cold cuts (46F - Cold Holding); Cut tomatoes (48F - Cold Holding); Cut lettuce (48F - Cold Holding); Shredded cheese (46F - Cold Holding); Sliced cheese (46F - Cold Holding); Salami (46F - Cold Holding); Mozzarella cheese (46F - Cold Holding). **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2023. **Repeat Violation** **Admin Complaint**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of required state approved employee training provided for any employees. **Warning**

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 establishment without written procedures for vomiting and diarrhea clean up. Operator stated they do not use chlorine or bleach. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Operator will inquire about the use of bleach. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled on cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license to be expired June 1, 2022. **Admin Complaint**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple Ready to eat foods without date marking that have been held more than 24 hours. Cook advised all foods were made fresh this morning and they were out of stickers. Cook placed date with marker on pans of foods. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelf above prep table at entrance of kitchen. Employee removed and stored properly. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working with food without hair restraint. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on shelf above prep area at entrance of kitchen. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**