Subway 52794

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (47 F - Cold Holding) at the front counter. As per employee less than 4 hours.Employee replaced the ham and placed it inside the walk in cooler. **Corrective Action Taken** **Warning**

Intermediate - Probe thermometer not within the intended measuring range of use. Observed thermometer was not accurate at the time of calibration. 30°F operator 32°F inspector. **Warning**

Basic - Food storage container/container lid cracked or broken. Observed a broken plastic container inside the walk in cooler. Employee discarded it. **Corrected On-Site** **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at front counter. **Warning**

Basic - Single-service articles improperly stored. Observed scoop inside a plastic container not stored inverted. Employee removed it. **Corrected On-Site** **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment at zero ppm.

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Observed establishment utilizing time as a public health control for soups and meatballs at steam table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bread mat soiled with food debris stored on shelf under the microwave. Person in charge removed mats and took to ware washing area immediately. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for soups and meatballs at steam table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed birthday cake stored in walk-in cooler and ice cream in the walk-in freezer not identified and separated from other food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee hand bag stored on shelf with single service items. Employee removed hand bag and stored in proper area. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted. Sent choking poster via email to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS located next to the three compartment sink in the preparation area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked chicken stored on the 3 compartment sink drain board thawing at room temperature. Employee was coached on the proper procedures to thawed food.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed small green working knifes stored in the sanitizer water not air dried right by the sandwich prep uni.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler located by the bread toaster observed cheese (61F - Cold Holding), as per employee for less than 1 hour. Reach in cooler located at front counter observed cooked chicken (52F - Cold Holding); cooked chicken (45F - Cold Holding); cooked chicken (55F); cooked steak (50 F - Cold Holding); Turkey (58F - Cold Holding); salami (55F - Cold Holding); ham (49 F - Cold Holding); pepperoni (50 F - Cold Holding); cheese (51F - Cold Holding); cut tomatoes (50 F - Cold Holding); cut lettuce (53 F - Cold Holding), as per employee all food items was stored in this cooler less than 4 hours ago. Employee placing ice under the food containers to rapidly cool down. **Corrective Action Taken** **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**