- Intermediate - Hot water not provided/shut off at employee handwash sink. FRONT HANDSINK No hot water at callback
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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 - Hot water not provided/shut off at employee handwash sink. FRONT HANDSINK
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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08/06/2014 | Routine - Food | Warning Issued |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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. **Corrected On-Site**
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Single-service items stored on floor.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair.
- Critical - Observed food stored on floor. Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PUTTING NEW SINGLE-SERVICE GLOVES WITHOUT WASHING HANDS AFTER HANDLING MONEY. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets. REACH IN COOLER IN FRONT COUNTER
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid.
- Wet mop not hung to dry.
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12/22/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. TOO HIGH 400 PPM Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna salad and cooked chicken at 46 degrees inside service area cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Front service cooler
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink.Front counter area
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- 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. Pro
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7/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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