- No Violations Were Observed
|
10/07/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... sandwich cold table/Undercounter opposite cook line. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
08/01/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean knives/utensils stored in crevices between equipment. ...knives at Cold table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Kitchen: Cold Table Undercounter unit maintaining temperature.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen : front and beneath cold table and prep table.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- Basic - No copy of latest inspection report available.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. ... Handling cooked chicken with bare hands..
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... Sliced Ham 45° Sliced Provolove 55° Chopped Onions 47° (Undercounter) Mahi 48° REACH.IN.COOLER... Deli-Ham 50° Salami 47° Tuna Salad 48° Turkey 45° Operated stated foods in coolers since mid morning.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Copies of previous program
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Reach.In.Cooler... Below cold table.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk.in.cooler, Sauces
- Intermediate - Spray bottle containing toxic substance not labeled.
|
3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Horizontal surfaces : shelving, (above kitchen sandwich table) equipment tops (interior of reach in freezer, etc. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 3 egg sandwiches being handled bare handed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes in the kitchen. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
|
2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Coffee in the kitchen needs a cover. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Kitchen, used for refrigeration.
- Critical - Observed food stored on floor. Walkin cooler , Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fliptop reachin cooler on the cook's line.
- Observed leaking pipe at plumbing fixture. Under the 3 compartment sink , Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs over cooked food in the fliptop reachin cooler on the cook's line. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bottle with liquid in hanging from a window bar in the kitchen. Corrected On Site.
|
7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's bathroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Around the window to the right of the stove.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On most equipment in the kitchen.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Cook Corrected On Site.
- Critical - Observed interior of microwave soiled. Kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves .
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled. Kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham in walkin cooler
|
8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausages in ziploc bag at 97 degrees. Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface. kitchen fan.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs. Repeat Violation.
- Observed build-up of grease/debris on nonfood-contact surface. exterior of cooking equipment, bain marie, garbage can.
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Critical - Observed food being cooled by nonapproved method. cooked sausages in closed ziploc bag. Corrected On Site.
- Observed food debris / grease accumulated on kitchen floor. under equipment/tables.
- Critical - Observed unlabeled spray bottle. yellow liquid in dishwash area.
- Observed wall soiled with accumulated food debris/grease. throughout kitchen. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site / processed and held more than 24 hours with not properly date marked. potatoes, ham, cheese in walk-in coolet. Corrected On Site.
|
3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. rusted shelf in walk-in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. frontline
- Observed build-up of food debris, dirt on nonfood-contact surface. gaskets of reach-in freezer on cookline
- Observed build-up of dust and/or dirt on nonfood-contact surface. ceiling of walk-in cooler
- Observed build-up of food debris, grease and dirt on nonfood-contact surface. exterior of , cabinets, cooking equipment, garbage cans and coolers in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs
- Observed gaskets with slimy/mold-like build-up. flip-top reach-in cooler on cookline
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed grease/debris accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris/grease. throughout kitchen Repeat Violation.
|
9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham and cheeses in wic
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. in wic Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. ric by cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site. hot water was turned off
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. both guest bathrooms
- Critical. Outer openings not protected with self-closing doors. kitchen dackdoor
- Floors not constructed easily cleanable.walk-in cooler Repeat Violation.
- Observed food debris and grease accumulated on kitchen floor. throughout
- Observed wall soiled with accumulated grease. by grill, kitchen windows and reach-in cooler
- Critical. Observed expired Food Manager Certification. need proof of current certification within 60 days. This violation must be corrected by : 06/22/2010.
|
4/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no beard guard/restraint.
- Food-contact surface not smooth and easily cleanable. Can opener
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Floors not constructed easily cleanable. Walk in cooler
- Observed attached equipment soiled with accumulated dust. Fan cover walk in cooler
|
10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sottini's Sub Shop, 1441 S Dixie Hwy, Pompano Beach, FL »