- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Gaskets with slimy/mold-like build-up on front two bottom reach in coolers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the front prep area, lights for menu board.
- 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. Operator has copies of the certificate page for the SafeStaff program.
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10/07/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of dust on nonfood-contact surface. Fan blowing into front line prep area has dust on the cover. Under the dry storage racks across from the three compartment sink there is dust and debris built up. M
- Basic - Condensation or other drainage not disposed of according to law. Condensation line on wall to left of mop sink not dripping into drain due to items blocking the drain. Operator moved unused items so condensation could drain properly. **Corrected On-Site**
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Two bottles of moisturizer are stored near the front line hand wash sink. Operator discarded items. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half full bottle of milk in the walk in cooler shelf. Operator stated it was his. He segregated the milk to an employee only container. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up on front two bottom reach in coolers.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler for beverages, which includes milk, in front self service area of establishment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the front prep area, lights for menu board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen steak, meatballs and roast beef stored on drain board of three compartment sink to thaw. Operator moved items to walk in cooler.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Large plastic deli trays stored in back of restaurant on dry storage rack not inverted and directly underneath a dusty box of ceiling tile. Operator moved items **Corrected On-Site**
- Basic - Single-service items stored on floor under the dry storage racks, sleeves of cup lids. Box of 6 ft sub boxes stored on the floor near the soda boxes in the back of the restaurant. Operator moved items. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked steak 50°F portioned in front prep cooler. Item stacked higher than four inches. tomatoes 44°F -50°F, shredded lettuce 47°F -50°F, spinach 47°F -50°F, these items are in the front line prep cooler and bottom reach in cooler under the microwave. Corrective action taken, had operator move items to the freezer for a quick chill.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Meat balls 120°F , broccoli and cheese soup 120°F. Recheck Broccoli soup 170°F, meatballs 149°F **Corrected On-Site**
- 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. Operator has copies of the certificate page for the SafeStaff program.
- Intermediate - Refrigerator 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. Reach in cooler under microwave and front line prep cooler.
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Sanitizing solution not maintained clean. Sink drained, sanitized and refilled during inspection **Corrected On-Site**
- Basic - Storage of tools on shelf above or with food. Lightbulbs on rack above tea bags, juice boxes
- Basic - Wall soiled with accumulated black debris in mopsink area. Around grout
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili 128, item brought up to temp in microwave oven , and temp setting on warmer well increased , recheck 172°.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/3/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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