- Basic - Covered waste receptacle not provided in women's bathroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut leafy green 44° tuna 44° cut tomato 42-43° in front service cooler.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in spray bottle rack by mop sink.
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10/17/2014 | 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. Cut tomato 46° cut leafy green 47° all replaced in front service cooler. Cut leafy green 45° in walk-in cooler.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Walk-in cooler, not maintaining time/temperature control for safety foods at or below 41°. Ambient 40-41°. Foods 44-47°.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Salami 47° chicken 46° cut tomato 46° seafood 44° chicken 46° meatballs 47°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 48° ham 48° chicken 48° roast beef 48° in left side of front line coolers that were not turned on. Unit was switched on.
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10/4/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/3/2013 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna, roast beef, turkey, cut tomato, ham, chicken 46-48° in front make table. Less than 4 hours.
- 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. Front make table.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead. No back-up.
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5/31/2013 | Routine - Food | Warning Issued |
- Critical - 2013 Hotel and Restaurant license not properly displayed.
- Critical - Cold water not provided/shut off at employee handwash sink. Front hand sink.
- Critical - Observed food stored on floor. Bag of onions.
- Critical - Observed unlabeled spray bottle. Blue cleaner hanging at back desk.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Plumbing system in disrepair. leak from walk-in fan.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. less than 100ppm quat. Corrected On Site.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... tuna 45f, seafood 45f, deli mt 44f in make line cooler; ambient 35f.
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3/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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