- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in prep areas.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken, ham, turkey, tuna salad, beef, cheese, cut tomato and cut lettuce, spinach and veggie patties at 46-52°f in the make line coolers, according to mgr the units were turned off temporarily during A/C repair. Corrective action taken, All the food was moved to the walk in freezer to cool it down and new products at proper temperature were brought to the line from the walk in cooler.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia at greater than 400ppm, diluted to 300ppm **Corrected On-Site**
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10/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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