Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hrs. Too high in trays and cardboard restricts cooling. Placed in freezer to rapid chill **Corrected On-Site**
11/12/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.on hand sink
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.various meats on roll cart @ 46-58 d.f. Less than 4 hrs. Placed products in walk in freezer to rapid chill. **Corrected On-Site**
1/24/2014
Routine - Food
Inspection Completed - No Further Action
Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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