- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean dishes stacked wet on drainboard at 3 compartment sink. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed egg and egg white patties stored in plastic to-go bags in walk-in cooler and reach in freezer.
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available. Observed report from 5/24/13 available nut not most recent report from 9/24/13.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed on Sprite and lemonade nozzles. 9/24/13 **Corrected On-Site** **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. Observed Jabari on staff at time of inspection with no proof of food safety training. observed 3 Safestaff certificates for other employees not on shift. Jabari stated he is a certified food manager and inspector advised him to being a copy of his certificate to the establishment. 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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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid. Observed dumpster facilities shared with Shell station. **Corrected On-Site**
- Intermediate - Accumulation of black/brown substance on/around soda dispensing nozzles. Observed on sprite and lemonade nozzles.
- Intermediate - Accumulation of slime-like substance in the interior of the ice machine.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Heating boxes at cook line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Case of spinach and tomatoes stored on floor under shelving. **Corrected On-Site**
- Basic - Fan cover in reach-in cooler at cook line has accumulation of dust/debris.
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Near back door of kitchen.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Several ceiling tiles broken/containing holes.
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance on soda dispensing nozzles. **Corrected On-Site**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. HWS BY COUNTER. This violation must be corrected by : 7-16-2012.
- Critical - Hot water not provided/shut off at employee hand wash sink. HWS IN BATHROOM. This violation must be corrected by : 7-16-2012.
- Critical - Observed handwash sink used for purposes other than handwashing. KNIVES IN HWS.
- Observed no hot water at manual warewashing station ( 3-COMPARTMENT SINK). This violation must be corrected by : 7-16-2012.
- Wet mop not hung to dry.
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7/13/2012 | Routine - Food | Warning Issued |
- 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. This violation must be corrected by : 5-1-12.
- Critical - Vacuum breaker mising at mop sink hose bibb.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - no handwashing sign provided at a handsink used by food employees - corrected on site
- observed build-up of food debris, dust or dirt on non-food-contact surface underneath the handwash sink
- Critical - observed build-up of slime in the interior of ice machine
- Critical - observed employee fail to wash hands when donning gloves
- observed employee with no hair restraint
- observed ice scoop on bottom of bucket - corrected on site
- observed leaking pipe at plumbing fixture - 3 compartment sink
- observed personal care item stored with food - umbrella in zipper case next to condiments
- Critical - observed potentially hazardous food cold held at greater than 41? Fahrenheit; sliced roast beef at 45-49? F - corrected on site
- Critical - observed toxic item stored by food; oven cleaner and vinegar stored together
- Critical - quarternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected on site
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Prepared egg in front counter reach in cooler.
- Observed residue build-up on nonfood-contact surface; back of handle of walk in cooler.
- Observed utensils in poor condition; metal ice scoop missing handle, leaving sharp edges.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken at 47 F after 1 hour. Corrected On Site.
- Observed food debris accumulated on walk in cooler floor.
- 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. Two certificates not completed by trainer.
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
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