Basic - Equipment in poor repair. Hot water not working properly at prep sink at cook line. Owner shut off due to faucet leaking
Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth wash and sanitizing buckets stored on floor in front prep area **Corrected On-Site**
High Priority - Backflow preventer missing at mop sink faucet.
10/23/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Build-up of dust on soda pump motors and framework.
Basic - Equipment in poor repair, wire rack over three compartment sink rusty.
2/11/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Attached equipment soiled with accumulated dust, hooks on ceiling over reach in cooler.
Basic - Build-up of food debris on rack in Walk in cooler. **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. Chili on steam table at 128°F, reheated to 165°F. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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