- Basic - Soiled reach-in cooler gaskets. Pizza make table
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Sandwich make cooler
- Basic - Cutting board has cut marks and is no longer cleanable. Pizza and sandwich make tables
- Basic - Soiled reach-in cooler gaskets. Pizza make table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 53°F, pork 51°F, cheese 54°F, turkey 46°F callback : chicken 64, sausage 60°, mozzarella cheese 53°
- Intermediate - Cutting board(s) stained/soiled. Pizza and make table cutting boards
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathrooms
- 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.
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08/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two next to the mop sink
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice transport bucket
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Sandwich make cooler
- Basic - Cutting board has cut marks and is no longer cleanable. Pizza and sandwich make tables
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. Pizza make table
- High Priority - License is expired and is more than 60 after expiration date. License expired 6/01/2014 **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 53°F, pork 51°F, cheese 54°F, turkey 46°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot holding unit: Pizza 131°F, beef 122°F, 126°F
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Butter and shredded cheese opened 8/17/14
- Intermediate - Cutting board(s) stained/soiled. Pizza and make table cutting boards
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathrooms
- 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 - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 38°F **Corrected On-Site**
- Intermediate - Reach-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. Extra Storage cooler next to the pizza make table Cheese 54°F, pork 51°F, butter 53°F
- Intermediate - Spray bottle containing toxic substance not labeled. Pine sol
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08/21/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/19/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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