- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep counter. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 100 ppm quat.
- 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. Meatballs at front counter.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under and behind toaster and microwave.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under and behind toaster and microwave.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Packs of guacamole. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. 2nd Repeat. **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in back up unit behind front counter is broken. **Corrected On-Site**
- Intermediate - Food manager certification expired. This violation must be corrected by Monday July 7th 2014. **Warning**
- 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. Only 2 out of 6 employees with SafeStaff certificates available at time of inspection. This violation must be corrected no later than Monday July 7th 2014. **Warning**
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5/6/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup with water and open caned drink on prep table. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Bread. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. Around bag of red onions.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Repeat Violation**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items stored on floor. Small to go boxes. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed at room temperature. **Corrected On-Site**
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. MENS ROOM
- Critical - No handwashing sign provided at a handsink used by food employees. WOMENS ROOM
- Critical - Observed interior of microwave soiled.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation. Corrected On Site.
- Observed single-service articles improperly stored. FOOD SERVICE GLOVES STORED UNDER HANDSINK FRONT COUNTER
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper strength for manual warewashing.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/9/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed single-service items stored on floor.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
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6/22/2011 | Routine - Food | Not available electronically |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Dressings stored under hand soap. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not cleaned and sanitized every 4 hours. Corrected On Site.
- Critical - No proof of required employee training provided. This violation must be corrected by : 6-22-11.
- Critical - Observed Single-use gloves stored under hand drying provisions. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
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4/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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