BROADWAY SUBS
2022 NE 8 ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 3/19/2024
Inspection #: Visit ID: 8531367
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on fries container at cook line. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (49F - Cold Holding) in reach in cooler at cook line, as per Manager less than 1 hour, cheese was moved to reach in cooler interior. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site
Inspection Date: 10/19/2023
Inspection #: Visit ID: 8365379
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Obit unisex bathroom.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above3 compartment sink.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor at storage area. Employee rearranged properly during inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oil bottle not identified with common name at grill.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Inspector instructed employee on properly hand washing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over cut carrot container inside reach in cooler next to warmer at kitchen area. Employee rearranged properly during inspection. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentil soup (98F - Hot Holding); meat balls (120F - Hot Holding) chicken soup (110 hot Holding) as per employee less than 1 hour. Employee moved all food and start to,reheated during inspection.; lentil soup (169F - Reheating); meat balls (171F - Reheating); chicken soup (186F - Reheating) Corrected On-Site
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands at 3 compartment sink. Inspector instructed on hand washing procedures.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed no running water at hand wash sink next to 3 compartment sink, employee turned on at the time of the inspection. Corrected On-Site