- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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11/03/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating at the prep table. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cheese 47F, salami 49F, chicken 48F. Observed that the walk-in cooler is maintaining an ambient temperature of 52°F. During callback inspection the following TCS foods where present above 41°F: chicken 51°F, cheese 51°F, roast Beef 52°F, salami 52°F. The operator voluntarily discarded all TCS foods within the walkin cooler above 41°F.
- 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. Observed that the walk-in cooler is maintaining an ambient temperature of 52°F.
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2/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food without hair restraint.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cheese 47°F, salami 49°F, chicken 48°F
- 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.
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1/31/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/6/2014 | Routine - Food | Call Back - Complied |
- 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** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Observed employee purse and cell phones on food prep table. **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
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11/5/2013 | Routine - Food | Warning Issued |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**. On CB, only manager present. Other employee began working May 18. Time extended until next routine visit.
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6/5/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 47F, roast beef 49F, cold cut 51F **Warning** . On 01/29/13 chicken 44?F, lettuce 47?F, fried eggs 48?F. Ambient 43?F. Voluntarily discarded eggs and lettuce which had been held over 24hrs. Display: Ham 43?F, sliced tomatoes 45?F. Chicken breast 49?F (placed in display cooler from reach in cooler this am). Steak 49?F, chicken 49?F, chicken breast 49?F. Turkey 50?F, cold cut 53?F, lettuce 47?F; voluntarily discarded.
- 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. Reach in cooler (front line ambient 44F; cooler below microwave ambient 43F). **Warning** per manager repaired by Bill Wallace on 01/24/13. Inspector advised manager to tell repair Person to reduce temperature to an ambient of 38?F. Front display cooler ambient 50?F (front), 44?F (middle), 47?F (rear).
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/29/2013 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Leak in walk in cooler and walk in freezer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 47?F, roast beef 49?F, cold cut 51?F **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. Reach in cooler (front line ambient 44?F; cooler below microwave ambient 43?F). **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/22/2013 | Food-Licensing Inspection | Warning Issued |
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