Miami Subs Grill, 750 W Sample Rd, Pompano Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in food storage shelving. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At salad display cooler in the front counter area. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Fries stored directly inside Miami subs takeout bags. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked cheese at cookline cooler at 49° F. Overstacked removed and placed inside cooler. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical cleaning solution bottles stored next to clean utensils on bottom shelving on prep table near walkin cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and sanitizer bottle. **Corrected On-Site**
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse next to bread and takeout containers in dry storage area.
- Basic - Reach-in cooler drawer gasket in disrepair.not sealing properly.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted on shelving in rear prep area.
- Basic - Soil residue build-up on nonfood-contact surface. Cardboard liner soiled on bottom shelving of rear prep area table.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
- Basic - Working containers of food removed from original container not identified by common name. Flour container in rear prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef at 51° F at cold holding drawer at cookline. Must discard food within 4 hours from leaving temperature control. Gaskets on cooler drawer not sealing properly.
- 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 1st temp 90° reheating for 1 hour, 2nd temp 104° F within 45 minutes. At current rate meatballs will not reach 135° F within the next 15 minutes. Meatballs reheated on grill to 135° F.corrective action taken.
- High Priority - Presence of insects, rodents, or other pests. 4 Dead flies on window sill behind condiment station in dining room area.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store equipment in front counter area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Front counter area.
|
2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
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