Quiznos Sub, 1618 S Federal Hwy, Boynton Beach, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: QUIZNOS SUB
Address: 1618 S Federal Hwy, Boynton Beach, FL 33435
Type: Permanent Food Service
License #: 6019253
Total inspections: 9
Last inspection: 10/08/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Observed employee with no hair restraint. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed interior of microwave soiled. rusty Repeat Violation.
  • Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
  • Critical. Handwash sink not accessible for employee use at all times. blocked in back kitchen Corrected On Site.
  • Observed floor and wall junctures not coved. missing at sandwich station and loose in other areas
  • Observed debris accumulated on kitchen floor. storeroom area
10/08/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked onions at top of make table, reachin cooler. Corrected On Site.
  • Observed equipment in poor repair. microwave rusted inside .
  • Observed cutting board grooved/pitted and no longer cleanable. front counter
  • Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
  • Observed food debris accumulated on kitchen floor. walkin
07/02/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. prior to putting on gloves.
  • Critical. Violation: 22-19-1 Observed interior of microwave soiled.
  • Violation: 29-11-1 Observed leaking pipe at plumbing fixture. prep sink
  • Violation: 36-08-1 Observed floor and wall junctures not coved.
1/21/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.
  • Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
  • Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • CIP EQUIPMENT. (A) CIP EQUIPMENT shall meet the characteristics specified under Section 4-202.11 and shall be designed and constructed so that: (1) Cleaning and SANITIZING solutions circulate throughout a fixed system and contact all interior FOOD-CONTACT SURFACES, and (2) The system is self-draining or capable of being completely drained of cleaning and SANITIZING solutions; and (B) CIP EQUIPMENT that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior FOOD-CONTACT SURFACES throughout the fixed system are being effectively cleaned.
  • Bearings and Gear Boxes, Leakproof. EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant can not leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
  • Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
  • Critical. Please see inspection report for more details.
  • SINGLE-SERVICE and SINGLE-USE ARTICLES, Required Use. A FOOD ESTABLISHMENT without facilities specified in Parts 4-6 and 4-7 for cleaning and SANITIZING KITCHENWARE and TABLEWARE shall provide only SINGLE-USE KITCHENWARE, SINGLE-SERVICE ARTICLES, and SINGLE-USE ARTICLES for use by FOOD EMPLOYEEs and SINGLE-SERVICE ARTICLES for use by CONSUMERS.
  • Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.
  • Waste containers shall be provided for the deposit of food scraps, food wrappings, cups, napkins and discarded single-service articles.
  • The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
  • Critical. An operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment. The identity of food or a food product is misrepresented if: (a) The description of the food or food product is false or misleading in any particular; (b) The food or food product is served, sold, or distributed under the name of another food or food product; or (c) The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.
1/21/2010Routine - FoodAdministrative complaint recommended
  • Critical. No conspicuously located thermometer in holding unit. line coolers
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. prior to putting on gloves.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. soda dispenser,
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed leaking pipe at plumbing fixture. prep sink
  • Observed floor and wall junctures not coved.
  • Observed food debris accumulated on kitchen floor.
  • Critical. Observed toxic item stored in food preparation area.spray bottle ofcleaner on prep sink.
  • Critical. Observed unlabeled spray bottle.
  • Wet mop not hung to dry.
  • Critical. Hotel and Restaurant license not properly displayed.
  • Carbon dioxide/helium tanks not adequately secured.
  • No copy of latest inspection report.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12/20/09.
10/20/2009Routine - FoodWarning Issued
No report available. 6/22/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/4/2009Routine - FoodCall Back - Complied
No report available. 1/26/2009Routine - FoodWarning Issued
No report available. 9/22/2008Food-Licensing InspectionInspection Completed - No Further Action

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