- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45°F on front line cooler. Corrective action taken.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48°F in front line cooler. Corrective action taken.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Turkey 45° ham 45° roast beef 45° chicken 44° , tuna salad 44°F in reach in cooler on front line. Corrective action taken.
- 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. Meatball found in steam table at 92°F. Corrective action taken.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knife found at front counter.
- Basic - Employee personal items stored in or above a food preparation area. Employee culler phone **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad and chicken found on front line cooler both at 47°F, Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Meatball 130° 132° 137°.Corrective action taken
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensil.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Toilet leaking in male restroom.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatball 117° in steam table. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 45° in front line reach in cooler.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Uncovered food stored near sink exposed to splash. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PORTIONED CHICKEN#1@ 47; PORTIONED CHICKEN #2 @ 48; SLICED ROAST BEEF @ 48. **Warning**. AT CALL BACK: PORTIONED CHICKEN @ 46?; TURKEY @ 46?; ROAST BEEF @ 52?.
- 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 COUNTER COOLER. **Warning**. TEMPERATURES ON TCS FOODS AT CALL BACK OUT OF COMPLIANCE; SEE(03A-02-4)
- 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. TURKEY BREAST, CHEESE. **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. INCOMPLETE. **Warning**
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4/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Uncovered food stored near sink exposed to splash. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PORTIONED CHICKEN#1@ 47?; PORTIONED CHICKEN #2 @ 48?; SLICED ROAST BEEF @ 48?. **Warning**
- 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 COUNTER COOLER. **Warning**
- 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. TURKEY BREAST, CHEESE. **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. INCOMPLETE. **Warning**
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4/2/2013 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. DRESSINGS BENEATH SOAP and PAPER TOWELS FOR HAND SINK.
- Critical - Handwash sink not accessible for employee use at all times. TRAYS Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. REAR KITCHEN.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA SALAD.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- 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. INCOMPLETE; MISSING FOR ONE EMPLOYEE ON DUTY.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with ineffective hair restraint. #1.
- Observed employee with ineffective hair restraint. #2.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORTIONED CHICKEN #1.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN BREASTS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORTIONED CHICKEN #2.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ROAST BEEF.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. BACON.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SALAMI.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training validation
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5/24/2011 | Food-Licensing Inspection | Call Back - Complied |
- Clean clothes, hair restraints
- Critical - Current license properly displayed
- Employee lockers provided and used, clean
- Critical - Employee training validation
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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5/2/2011 | Food-Licensing Inspection | Warning Issued |
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