- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs at 113°F, corrective action taken meatballs placed back into microwave for reheating to 165°Fnow at 173-191°F
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100 ppm quaternary sanitizer. Now at 200 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by pans. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink by 3 compartment sink used to hold pans. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on condiments. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs in steam table at 118°F. Observed steam table water below pans at 118°F. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. No certificate available to view. Fax to inspector by 8/23/13. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back HWS, dispenser broken. **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. Fax to inspector by 8/23/13. **Warning**
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6/24/2013 | Routine - Food | Warning Issued |
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