Subway #31891

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Acoustic style tiles in kitchen are not sealed/painted. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink cup on prep table in prep area of kitchen.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under front counter. nFloor under triple sink. nFloor under racks in dry storage area. nWall under triple sink. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Area under and around drink dispenser in dining area. Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk in cooler, 2 cases of tuna, 1.5 cases chicken, 2 cases of ham, 2 cases of deli meat, 5 cases of cheese, 3 cases of shredded lettuce, 2 cases of steak, 3 pans of cut tomatoes, 1 pan of meatballs 74F. Ambient air temperature in walk in cooler is 83F. nAt front counter flip top cooler, 1 pan each of turkey, ham, deli meats, chicken, steak, cut lettuce and cut tomatoes 61F. See stop sale. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk in cooler, 2 cases of tuna, 1.5 cases chicken, 2 cases of ham, 2 cases of deli meat, 5 cases of cheese, 3 cases of shredded lettuce, 2 cases of steak, 3 pans of cut tomatoes, 1 pan of meatballs 74F. Ambient air temperature in walk in cooler is 83F. nAt front counter flip top cooler, 1 pan each of turkey, ham, deli meats, chicken, steak, cut lettuce and cut tomatoes 61F. See stop sale. Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Spray bottle containing chemical cleaner stored on dry food storage rack over bagged dressings. Bottle moved and stored correctly. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Slicer blade for slicer across from front counter. nSlicer blade for slicer in prep area in back kitchen. Repeat Violation

Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures

Establishment walk in cooler is not operating. Ambient air temperature inside walk in cooler is 83F. Establishment has small stand up freezer in kitchen that is full with foods, front counter flip top coolers to hold items for sandwich making, and one beverage cooler full of soda bottles. Repeat Violation

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

All training records are expired – two photocopies were present and current. Inspector explained photocopies are not accepted. Warning