Subway #1584, 7277 Nw 36 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: SUBWAY #1584
Type: Permanent Food Service
Address: 7277 Nw 36 St, Miami, FL 33166-6702
License #: 2320636
Total inspections: 16
Last inspection: 07/24/2014

Restaurant representatives - add corrected or new information about Subway #1584, 7277 Nw 36 St, Miami, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Accumulation of food debris/soil residue on paper towel dispenser.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Dead roaches on premises. 6 small roaches dead. Establishment fumigated the night previous **Corrected On-Site**
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food debris/dust/grease/soil residue on exterior of oven.
  • Basic - Hood soiled with accumulated grease.
  • Basic - Ice buildup in walk-in freezer.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
  • Basic - Screen in door torn/in poor repair
  • Basic - Spray bottle containing a food product not labeled.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 133°f **Corrected On-Site**
  • High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 65°f
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Breaded Steak 60°f, BBQ Ribs 65°f
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell Eggs
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Breaded Steak 60°f, BBQ Ribs 65°f
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
  • Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Bathroom public
  • Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Slicer blade guard soiled with old food debris.
07/24/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken noodle 116 F, meatballs 127 F, chicken 110 F
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
  • Intermediate - Handwash sink used for purposes other than handwashing.
1/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Clean knives/utensils stored in crevices between equipment. Three compartment sink
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Black trays
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
8/8/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Leaking pipe at plumbing fixture.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
3/8/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
11/29/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/6/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
3/27/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Observed wall soiled with accumulated black debris in dishwashing area.
9/28/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
5/14/2011Complaint FullInspection Completed - No Further Action
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
2/4/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/13/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
2/15/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN AT 110 DEGREES.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. HAM 51 DEGREES
  • Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CHICKEN AT 110.
  • Critical. Observed food stored on floor. BAG OF ONIONS UNDER 3 COMPARTMENT SINK.
2/11/2010Routine - FoodWarning Issued
  • Critical. Observed food being cooled by nonapproved method.
  • Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
8/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/11/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/27/2008Routine - FoodInspection Completed - No Further Action

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1 User Review:

Rosalind Albert

Added on Oct 1, 2014 5:53 PM
Visited on Oct 1, 2014 6:52 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
Would you recommend SUBWAY #1584 to others? No
SUBWAY #1584 respresentatives - respond and add information
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