Critical - No Certified Food Manager for establishment.
Critical - No professional hygiene and/or foodborne illness training provided.
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. Pro
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.obserbed dirt and debris in reachin freezer wher ice is stored.
Observed old labels stuck to food containers after cleaning.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.deli mratscstored on countertop in tray of melted ice found above 47 degrees F Corrected On Site. see stop sale. all foods below 47 degrees F moved to coldhold unit.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. found above 300ppmCorrected On Site.
3/29/2012
Routine - Food
Warning Issued
Critical - Covered waste receptacle not provided in women's bathroom.at indoor restroom.
Critical - Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items.
Food-contact surface not smooth and easily cleanable.Observed food prep countertop with holes cut through. open hole in surface allowing viisible unsealed wood particle board to come in contact with food and or cleaning products. Must seal and fill in holes on counteer to prevent food and liqqquids to become absorbed into counter.
Critical - No Certified Food Manager for establishment.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - No conspicuously located thermometer in holding unit.in reachin coolers
Critical - No professional hygiene and/or foodborne illness training provided.
Critical - No thermometer provided to measure temperature of food product.
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