Basic - Current Hotel and Restaurant license not displayed.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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.
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