- No Violations Were Observed
|
10/28/2014 | Routine - Food | Call Back - Complied |
- High Priority - Live, small flying insects in food storage area. Observed 2 live flies in front behind counter at bread storage rack and cutting boards at frontline **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .meatballs found at 128°F to 151°F after 2 hours. Must remove from steam table and reheat in microwave until an internal temp of meatballs of 165°F is reached , then replace on steamtable **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.brocoli soup found at 146°F to 159°F after 2 hours reheating **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.heavy black sticky growth on inside of nozzles **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.speed rack of bread in front of sink at front counter **Warning**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Pink and tan slime **Warning**
|
5/7/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Plastic encased ready to eat meat thawing at room temperature in handsink at kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee handle money and then put on gloves without washing hands, handling the exterior of gloves( food contact areas of gloves) while putting on.
- Intermediate - Cold water not provided/shut off at employee handwash sink.at front counter handsink unable to hold hands under water for more than a second water at 135°F, burns hands
- Intermediate - Handwash sink used for purposes other than handwashing. Observed meat n krovak pack thawing on handsink at kitchen
- Intermediate - No soap provided at handwash sink. At kitchen
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw fruits/vegetables not washed prior to preparation. Onions cut then washed
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meatballs found at range of 115°F to 159°F,. Food must be stirred at intervals to promote even heat throughout and temperature of product may not be below 135°F in in portion of contaoner **Corrected On-Site**
|
11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.frozen package of key oval meat thawing on counter **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee engaged in making change at register, put on gloves without washing hands and continued to touch ready to eat foods, prepare sandwiches. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs in sauce temperatures ranging from 110°F to 167°F in container. Foods must be stirred at intervals enough to maintain food temp at 135°F or hotter throughout product. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.slushy machine, black slimy debris at nozzeles
- Intermediate - Ice chute soiled/build up of black mold-like substance/slime.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.folded towels inserted backwards
|
8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed cheese and lettuce at 46?F in reachin under microwave oven at front counter. Moved items to another unit. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Observed ambient air at 44?F. Moved foods to another unit , may not use this unit to store potentially hazardous foods until able to maintain at 41?F or colder.
|
4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.in under counter cold hold units
- Critical - Observed buildup of slime in the interior of ice dispenser chute at dining area self serve.
- Critical - Observed encrusted, soiled material on slicer.
- Observed single-service articles stored without protection from contamination.icee cups stored touching uncleaned sufaces of soda lines against wall and tops of cups touching surfaces not cleaned daily. ssubject to dustband debris
|
9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 door under counter reachin cooler located under oven at front observed foods at 51 degrees F . ambient air at 59 degrees F May not use this unit to store potentially hazardous foods until able to maintain foods at 41 degrees F or colder
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed spray bottle with unreadable label.
- Critical - Observed black debris buildup inside ice bin dispenser chute at dining area..
- Critical - Observed encrusted, soiled material on slicer.Observed food debris on manual slicer hat was stored in dry storage racks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed 2 uncooked premaid cheese pizza in reachin cooler found at 51 degrees F . Voluntarily discarded.
- Observed single-service articles improperly stored.Observed partially eaten employee food container of fried chicken and bag of chips stored on and touching single service cups at storage area. Corrected On Site.
|
8/29/2012 | Routine - Food | Warning Issued |
- Critical - Observed black growth buildup inside ice dispenser chute. at dining area.
- Critical - Observed live flies in kitchen.Observed 2 flies in front case, obserrved fly crawl on utensil handles and lids of steeam table , and on chicken pattie in case, chicken discarded by employee.Observed 1 fly at driink dispenser at dining area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pizzas in under counter reachin cooler at 45 degrees F.
|
6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.in drink cooler that contains dairy products and in undercounter reachin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Obserbed meatballs in steam table with temperature ranging from 150 to 121 degrees F within the same pan. Corrected On Site. Protocol/proceedur must be put into place that accounts for productbto be stirred occasionally in a time frame that will allow product to be more evenly heated and kept at 135 degrees F throughout .
|
5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.under counter reachin unable to maintain foods at 41 degrees F Corrected On Site.removed all potentially hazardous foods . May not use unit to store potentially hazardous foods until able to maintain foods at 41 F or colder.
- Critical - Fruits/vegetables not washed prior to preparation.Observed staff cut onions and peppers without washing.
- Critical - Handwash sink not accessible for employee use at all times.Handsink blocked by baking pan at front counter. Corrected On Site.
- 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
- Critical - Observed buildup of black crusty slime on icee dispensing nozzles.
- Critical - Observed buildup of black slime in the interior of ice machine ice chute at dining area..
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Employee not washing hands after handling money and customer contact before putting on gloves to make sandwiches Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.Observed employee cutting unwashed vegetables then proceed to front counter and prepare sandwiches ,touching ready to eat foods without wadhing hands and without changing gloves. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pizzas found at 47 degrees F at undercounter reachin cooler. Corrected On Site.moved to another unit.
|
2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed old labels stuck to food containers after cleaning.observed fibers\and glue on cleaned lezan stored at clean equipment rack
- Critical - Observed unlabeled spray bottle.
|
7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked by mopbucket at dishwash area.
- Critical - Observed buildup of black debris in the interior of ice machine.
- Critical - Observed buildup of old debris on soda dispensing nozzles.
- Critical - Observed food stored on floor.box of tomatoes on floor in walkin cooler
- Observed open dumpster lid.
|
6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed 2 door under cabinet reachin ambient air at 61 degrees F Corrected On Site. potentially hazardous foods voluntarily diiscarded. Will not hold potentially hazardous foods in this unit until able to maintain foods at 41 degrees F or colder.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed front display reachin with food temperature varied from 40 degrees F to 45 degrees F according to food location. Corrected On Site. turned down thermostat called repair and closed lids. will monitor and keep lids lowered.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed chicken breasts at 61 degrees F in 2 door undercabinet reachin. observed tuna and seafood salads at 45 in front display reachin.cooler Corrected On Site.
|
4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.at under counter reachins
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
|
1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed easily movable black slime buildup inside ice bin dispenser shute at dining area..
|
10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.some foods in frontline maketable not at 41 degreesF or colder Corrected On Site. added lids to open spaces in cooler to reduce cold air escape while door is open
|
8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.box of cheese nacho sauce at front by icee machine
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands,observed employee put on gloves and began working with prep of beef at back prep without washing hands
- Critical. Observed employee eating in a food preparation or other restricted area.observed open glass of fresh cherries in prep area,belonging to staff
- Critical. Handwash sink not accessible for employee use at all times.handsink at front counter blocked by bread pan.
- Critical. Observed handwash sink used for purposes other than handwashing.observed red icee liquid and lettuce in handsink basin at front counter beside icee machine ; used as dumpsink
- Critical. Observed 2 live flies at frontline.bug light at front obstructed by banner
|
6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime on icee dispensing nozzles.
- Critical. Handwash sink not accessible for employee use at all times.pan blocking sink at front handwash Corrected On Site.
|
4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.gravy/tomatoe in back storage unit single door stainless cooler
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands and then dry on dirty apron Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, after eating without washing hands. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area.employee eating sandwich with an open drink on prep rtable Corrected On Site.
- Observed equipment in poor repair.cracked lexan pans and lids in use
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.pans and bread liners stored encrusted with food in dry storage racks over single service items crumbs throughout shelves
- Critical. Observed toxic item improperly stored.stored pointed toward stored salad bowels
- Critical. License expired within 30 days after expiration date.
- Critical. No professional hygiene and/or foodborne illness training provided.worker says he has been working a\couple of months -no training
|
12/30/2009 | Routine - Food | Warning Issued |
- Critical. Observed soiled reach-in cooler gaskets.3 door stainless
- Critical. Vacuum breaker mising at hose bibb.
|
9/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Subway, 2101 S Parrot Avenue, Okeechobee, FL »