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Licensee
Name:
RUSSO'S SUBMARINE SANDWICH
License Number:
SEA6009466
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1477 S MILITARY TRL WEST PALM BEACH, FL 33415-5607
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 5 dropping between office and dry storage shelve.
More than 50 dropping under dry storage. Dry storage is located in the back of kitchen near walk in coolers.
More than 20 droppings under reach in reach cooler and shelf near three compartment sink. **Repeat Violation** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1lb cheese (76°F) next to hot holding unit, manager does not know when it was placed on counter. Stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
2 lb sliced tomatoes (49°F)per manager were sliced at 8:30am and put in reach in cooler. Tomatoes near reached 41°F within 4 hours. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1lb cheese (76°F) next to hot holding unit, manager does not know when it was placed on counter. Stop sale. **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Sandwiches, tomatoes and lettuce with no time mark. Manager said Food has less than 4 hours. **Warning**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
2 lb sliced tomatoes (49°F)per manager were sliced at 8:30am and put in reach in cooler. Tomatoes near reached 41°F within 4 hours. See stop sale. **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. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
