- Basic - Leaking pipe at plumbing fixture. The drain pipe under the right hand compartment of the 3 compartment sink leaks when draining water.
- Intermediate - No probe thermometer provided to measure temperature of food products. Establishment uses an infared thermometer for taking temperatures. This type of thermometer only takes a surface temperature. A probe thermometer is required to be used. The holes on the available infared thermometer where the probe gets plugged in are taped over.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Meatballs in the steam table were between 86° and 114° when tested.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing when tested at the 3 compartment sink. Do not use equipment/utensils not properly sanitized. Needs to be at least 200 ppm.
- Intermediate - No soap provided at handwash sink. Next to the 3 compartment sink.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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