Subway #33908

Equipment, Food and Non-Food Contact Surfaces Approved

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (58F - Cold Holding); ham (59F - Cold Holding); tuna salad (59F - Cold Holding); chicken (58F - Cold Holding); turkey (63F - Cold Holding); cheese (53F/54F/51F - Cold Holding); steak (59F - Cold Holding); bologna (53F - Cold Holding) in right reach in cooler on make line. Per employee, all products placed in unit at 8:10am. Temperatures taken by inspector at 11:35pm. Employee found unit not plugged in all the way. Observed cut lettuce (45F/48F - Cold Holding); cut tomato (44F/49F - Cold Holding) in left reach in cooler on make line. Per employee, lettuce and tomatoes placed in unit at 8:30am. Inspector took temperatures at 11:45pm. All above products placed in walk in freezer to quickly chill and temperatures off all products between 34F-41F approximately 20 minutes later. Establishment will hold products on ice in reach in cooler to maintain temperature. Employee states manager called for repair service during inspection.**Warning** **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-05: All cold holding temperatures on right reach in cooler between 37F-42F. In left reach in cooler, cut lettuce 44F/45F and cut tomato at 52F. Employee states repairs to coolers are still in progress with expecting repairs to be completed tomorrow. Stop sale issued for cut lettuce and tomato as product, per employee, has been in the same unit for approximately 6.5 hours. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (58F - Cold Holding); ham (59F - Cold Holding); tuna salad (59F - Cold Holding); chicken (58F - Cold Holding); turkey (63F - Cold Holding); cheese (53F/54F/51F - Cold Holding); steak (59F - Cold Holding); bologna (53F - Cold Holding) in right reach in cooler on make line. Per employee, all products placed in unit at 8:10am. Temperatures taken by inspector at 11:35pm. Employee found unit not plugged in all the way. Observed cut lettuce (45F/48F - Cold Holding); cut tomato (44F/49F - Cold Holding) in left reach in cooler on make line. Per employee, lettuce and tomatoes placed in unit at 8:30am. Inspector took temperatures at 11:45pm. All above products placed in walk in freezer to quickly chill and temperatures off all products between 34F-41F approximately 20 minutes later. Establishment will hold products on ice in reach in cooler to maintain temperature. Employee states manager called for repair service during inspection.**Warning** **Corrective Action Taken** **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager certification for Margaret Doire expired 2-1-2025. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Of seven employees hired over 60 days, only one proof of food handler training available.

Intermediate - No person in charge present during hours of operation. Two employees on duty at the time of inspection. Both employees state they are not in charge and manager had to go to another establishment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for right reach in cooler on make line.

Basic - Outer openings not protected with self-closing doors. Back exit door is not self-closing. **Repeat Violation**

Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towel dispenser at front counter behind register installed above single service cups and utensils.

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at bag in box soda rack is unsecured.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's restroom.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Proof of food employee reporting not available for all employees.

Basic - Outer openings not protected with self-closing doors. Back door exit self-closing device missing. **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple stained ceiling tiles in dry storage closet on left side.