Critical. Observed employee utilize prep sink for handwashing Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner./wood spoon utilized for au jour-it is also chipping peeling
Critical. Identity of food or food product misrepresented./observed Maine Lobster advertised -observed product has just lobster (doesn'tspecify maine),pollack,and 2 other fish mixed with product/called district office for direction / establishment changed the menu and will call their corporate office to relay the misrepresentation of the product message to follow up on-will e-mail my OPQ to follow up with also
9/25/2009
Routine - Food
Inspection Completed - No Further Action
Observed all cutting boards grooved/pitted and no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses/sandwich make line. Repeat Violation. Corrected On Site.
Equipment and utensils not properly air-dried./cambro's
Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor/by back door For reporting purposes only.
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/discussed with new operator 60 dayss to train employees on 4/16/09 Repeat Violation.
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