Subway

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired December 1, 2024 **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed screw top on supply bottle of quaternary sanitizer that was hooked up to the dispenser was broken and not able to supply product. Drained compartment and refilled and educated and demonstrated to staff that was present the proper measurements for the quaternary solution and how to test sanitizer and advised that a new part is necessary to allow the dispenser to wotk. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items on front counter cold display at improper temperature. Via telephone, Operator stated all food in this unit was placed in service at 10 am today. Stop sale issued. All food was discarded. Recommended either fill cold table with ice and store minimum product on ice or operate out of the walk-in cooler until repairs can be made . sliced tomatoes (41F - Cold Holding); ham (53F - Cold Holding); turkey (56F - Cold Holding); tuna salad (47F - Cold Holding); shredded lettuce (51F - Cold Holding) chicken (53F - Cold Holding); shredded cheese blend (48F - Cold Holding) **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items on front counter cold display at improper temperature. Via telephone, Operator stated all food in this unit was placed in service at 10 am today. Stop sale issued. All food was discarded. Recommended either fill cold table with ice and store minimum product on ice or operate out of the walk-in cooler until repairs can be made . sliced tomatoes (41F - Cold Holding); ham (53F - Cold Holding); turkey (56F - Cold Holding); tuna salad (47F - Cold Holding); shredded lettuce (51F - Cold Holding) ** chicken (53F - Cold Holding); shredded cheese blend (48F - Cold Holding)**Corrective Action Taken** **Corrective Action Taken** **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. Via telephone, Operator stated she did not know where they are in the restaurant. Operator stated one of the two employees present has been employed for seven months and the other employee present has been employed three weeks. No training files available for any employees. **Warning**

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. Via telephone, Operator stated she did not know where they were stored. **Warning**

Basic - Outer openings not protected during operation. Front door propped open. Operator stated via telephone that air conditioning is broken. Ambient temperature in restaurant measured 90F **Warning**

Employee Health Policies Present

Food Contact Surfaces Clean and Sanitized

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 9:30 am, in right side of cold table: roast beef (50F - Cold Holding); mozzarella cheese (50F - Cold Holding); sliced turkey (49F-cold holding). Manager stated she had turned off unit for cleaning one hour prior. Discussed importance of maintaining Time/Temperature Controlled for Safety Food at proper temperature at all times. Manager turned unit back on, closed lid and agreed to clean unit at close, after food is removed. Checked temperature again at 10:02 am and there was no change. Recommended manager remove food to the walk-in cooler to rapidly re-chill. Manager complied. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-04: Sliced Tomatoes 56F - Cold Holding, Sliced Ham 57F - Cold Holding, Cold Cut Combo 58F- Cold Holding, Sliced Roast Beef 56F Cold Holding, Steak 51F - Cold Holding, Teriyaki Chicken 55F-Cold Holding, Sliced Cheeses 52F-Cold Holding Employee stated most food was prepared this morning but was unsure how long it was at improper temperature, since sometime during lunch. It is 4:00 pm during the visit. Food was discarded. See Stop Sale. **Admin Complaint** **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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104 and discussed having appropriate equipment available. **Corrected On-Site**

Basic - Knife storage chlorine sanitizing solution not at proper minimum strength. Sanitizer for Knives (Chlorine 0ppm) on line. Operator replaced and stirred the solution, chlorine 50ppm **Corrected On-Site**