- Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks by the bag in the box soda rack.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed a temperature range of 43-52° for food in the walk-in cooler. Some food was stop saled and some put into other working coolers.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed meatballs at 106-116° Ina steam table. Meatballs were reheated to 171-198° **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink in the 3 compartment sink. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous foods in the walk-in cooler.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed an employee put on gloves without washing hands first. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area by the bag in the box soda rack.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs on the front counter. Rapidly reheated in the microwave oven to 170° **Corrected On-Site**
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice tea filter holder for the ice tea maker is stored in the front counter hand sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. Electronic thermometer does not turn on.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured next to the bag in the box storage rack.
- Basic - Case/container/bag of food stored on floor in dry storage area. Red onions.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pizza and chicken in the walkin freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. One man and one woman, both mKing subs.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Rear prep area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee making subs.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No dates on products that have a sticker with someone's initials in the walkin cooler. **Repeat Violation**
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people''s hands. Front counter **Repeat Violation**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Prep room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Labels do not have dates on them.
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10/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler under the ovens. **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Front counter **Repeat Violation**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Prep room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Labels do not have dates on them.
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8/5/2013 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from peopleys hands. **Corrected On-Site**
- Basic - Single-service stored below hand washing sink- exposed to possible splash/ Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat ball sauce- 115? f - corrective action - reheated to 165? f
- High Priority - Toxic substance/chemical stored by or with food.by water spray **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bread molding/tray
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed live fruit flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meat balls in kitchen at 54*F.Corrective action - Back iin walk in cooler-
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meat balls at 120* F- Corrective action- Reheated-
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Meat balls with sauce at hot holding at 120* F- Corrective action- Reheated
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed single-service articles improperly stored. Under the sink Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meat balls at 58* F- Corective action reheat in microwave
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed insect control device installed over food preparation area. Corrected On Site.
- Observed single-service articles improperly stored. Under sink
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. servers station Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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.
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3/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed food stored on floor walk in cooler cheese and tomatoes.
- Critical. Observed food stored on floor walk in freezer,dough.
- Critical. Observed food stored on floor throughout back,chips,beverages and raw onions.
- Critical. Hand wash sink lacking proper hand drying provisions in back. Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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1/4/2011 | Routine - Food | Warning Issued |
- Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
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10/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
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