- Basic - Food storage container/container lid cracked or broken. Several on storage shelves by warewashing. **Repeat Violation**
- Basic - Food stored on floor. In walk in freezer cases of meat product also cases o plastic water bottles dry storage.
- Basic - Gaskets with black build-up. On walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg patties 50° and 51°. Placed in open reach in cooler less than four hours. Corrective action manager moved to walk in cooler.
|
09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue in mop sink area.
- Basic - Food storage container/container lid cracked or broken. Bin with cracked corner at three compartment sink. Manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. On front counter. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair. Separating from door.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. Black build up. **Repeat Violation**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Prep unit cooler: chicken 55°, teriyaki chicken 50°, buffalo chicken 53°. Manager moved these items to walk in and replaced with new correct temperature product. Manager closed glass shields.
- High Priority - Vacuum breaker missing at mop sink faucet. On hot water faucet
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine above self serve soda machine in dining area.
|
3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Multiple. On shelf above triple sink.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler and walk-ins.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Meatballs 85-100°. Person in charge stated she reheated the meatballs in microwave around 7:00 am and placed them in steam table. Corrective action taken, reheated to 178-182°.**Corrected On-Site**
|
10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Prep area two wells of poultry top layers at 49-50?F, corrective action removed layers to cold line of well.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours. Meatballs at 145?F after reheating since approximately 7:00am. Employee stated reheating process starts in the microwave, when meatballs are about 158?F they are placed in the steam table that starts out with cold water. Corrective action reheated to 165?F.
|
3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Thermometer in front prep unit with potentially hazardous food.
- Critical - Unit closest to front door. Do not store potentially hazardous food in this unit until it can maintain 41F or below.
|
11/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Boxes of food on floor in walk-in freezer, corrective qction removed from floor.
- Chicken (cooked) 60 degrees F, steam 55 degrees F, cooked chicken 62 degrees F, tuna salad 45 degrees F, seafood salad 45 degrees F in prep area for making sandwiches. These items are on the outside ends of the unit, items in the middle part of the unit are 41 degrees F or below. Employee indicated the unit has not been working properly and that the owner has been notified of this issue. Items have been in this unit for 3 1/2 hours. Corrective action: Ice added to well below the cambros and lids shut between customers, some items moved to other units.
- Cracked and chipped lids and containers throughout establishment.
- Critical - Employee did not know cold holding temperature of 41 degrees F or below.
- Critical - Employee did not wash hands before gloves when making sandwich for customer.
- Critical - No date marking on deli meats, pre-cooked chicken in walk-in cooler.
- Critical - No thermometer in prep area for making sandwiches. RV
- Critical - Prep unit not maintaining all foods at 41 degrees F or below. Only items in the middle section are 41 degrees F or below.
- Single service items stored under handwash sink plumbing at front counter. Bags for cookies, corrective action moved bags.
- Trays of bread cooling counter exposed to customers.
|
11/13/2012 | Routine - Food | Warning Issued |
- Critical - No complete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most employees are new, 2 employees have been employed for 4 months with no proof. Booklets available. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. In front counter coolers. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Two spigots at mop sink. Repeat Violation.
|
5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Can switch trash can in women's restroom with men's restroom trash can which is covered.
- Equipment and utensils not properly air-dried. Containers wet nesting over triple sink.
- Critical - No COMPLETE 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. Only one certificate available which is expired.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler under microwave/oven.
- Observed single-service articles stored without protection from contamination. Cups under hand sink behind front counter.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb. Right water spigot at mop sink.
|
10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Corrected On Site.
- No copy of latest inspection report. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service items stored on floor.
|
4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./ display case with milk & choc. milk.
- Critical. Observed food stored on floor./ walk in freezer.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ energy drink soda . Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ energy drink soda. Corrected On Site.
- Equipment and utensils not properly air-dried.
|
10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried./ wet stacking of plastic food containers.
- Critical. Handwash sink not accessible for employee use at all times. storing food basket in the handsink./Corrected On Site.
|
4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked potentially hazardous food in walk in cooler/ meatballs.
- Equipment and utensils not properly air-dried./ wetnestting. Repeat Violation.
- Critical. Observed toxic item stored in food preparation area./ stored near single service containers on the food storage shelf. Corrected On Site.
- Wet mop not hung to dry. Repeat Violation.
|
11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Subway, 13170 Atlantic Blvd #52, Jacksonville, FL »