Subway Galloway, 8686 Nw 13 Ter, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: SUBWAY GALLOWAY
Type: Permanent Food Service
Address: 8686 Nw 13 Ter, Miami, FL 33126
License #: 2331002
Total inspections: 15
Last inspection: 6/19/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee personal items stored in or above a food preparation area. Purse on dry storage shelf **Corrected On-Site**
  • Basic - Open dumpster lid.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 60 f, roast beef 48 , roast beef 49 f, chicken patty 45 f. Tuna salad 51 f. Operator transferred product to walk in freezer for rapid cooling.
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Operator called service company for unit and removed products from reach in cooler.
6/19/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
  • Basic - Floor area(s) covered with standing water. Kitchen areas. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Dairy products 46f, seafood 46f, beef 45f, seashells 42f in ice. Poultry 46f, plant foods 46f, homemade sauce 75f, potentially hazardous food (sauce) 56f. **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Booster (Water / hot temperature machine ) off mode. **Warning** no sanitizer being used at 3 compartment sink . Hot temperature machine no reaching required temperature for Sanitation. 0 ppm at 3 compartment sink and 130°f at dishwasher machine.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna Tartare and Carpaccio di Tonno . **Admin Complaint** During Call Back Inspection unable to view Proof of Parasite Destruction for fish served raw.
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** during Call Inspection Management could not bring All tags used at establishment within 90 days with date marked recording last day of sale .
  • Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no marking consistency . A few only marked. **Repeat Violation** **Warning**
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Dairy product 46f, seafood 46f, beef 46f. **Warning** during Call Inspection Walk in Cooler not at 41°f or below . Seafood (salmon) 47°f, poultry 47.5°f, beef (Vittelo) 56°f, seashells 45°f.
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
  • Intermediate - No list of certified food service managers available at the establishment. **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation** during Call Back inspection unable to view any card for Staff food handling or Employee training for Food Handling.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter and ricotta cheese (dairy product) no time marking . Butter 64f, ricotta 65f. **Warning** NO TIME MARKING FOR POTENTIALLY HAZARDOUS FOOD LIKE BUTTER AND RICOTTA KEPT A ROOM TEMPERATURE AT THE COOK LINE.
  • Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. **Warning**
  • Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer''s specifications. Not exceeding 130f , Booster in OFF MODE. **Warning**
1/22/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee eating in a food preparation or other restricted area.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  • High Priority - Live flies in kitchen.
8/19/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice shoot of ice machine
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
6/25/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Toilet not flushing/functioning properly. Men's bathroom
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
1/29/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed buildup of slime in the interior of ice machine. ICE DISPENSING PORTION OF ICE MACHINE
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Observed utensils stored in crevices between equipment.
  • Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
8/8/2012Routine - FoodInspection Completed - No Further Action
  • Plumbing system in disrepair. BACK AREA HANDSINK UNDER REPAIR
2/9/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times.Equipment in front
  • Observed ceiling soiled with accumulated grease.Exhaust over bread oven
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed wall soiled with accumulated black debris in dishwashing area.
7/22/2011Routine - FoodInspection Completed - No Further Action
  • Exhaust over bread oven surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Handwash sink not accessible for employee use at all times.Trash container in front
  • Critical - Observed floor carpet contacting ready-to-eat food.Onions
  • Observed wall soiled with accumulated black debris in dishwashing area.
1/24/2011Routine - FoodInspection Completed - No Further Action
  • Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
8/10/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
3/30/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
  • Observed personal care item stored with food. Corrected On Site.
9/9/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/24/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/15/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/27/2008Routine - FoodInspection Completed - No Further Action

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