Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - Ice scoop stored on top of dirty ice machine between uses.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
6/10/2014
Complaint Full
Inspection Completed - No Further Action
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Food stored on floor. **Corrected On-Site**
Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Prep area front counter **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Steak **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
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