FIREHOUSE SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham cold held in flip top cooler at 46F. Per operator, ham transfer to cooler 1 hour prior to inspection. Slice ham stocked above chill rim . Operator transfer over potion to reachin freezer for quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in prep area used to stored cleaning supplies. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed chili (70°F - Hot Holding) at steam table in kitchen. Person in charge states holding less than 4 hours, instructed to reheat to 165 F. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. -Observed to-go containers stored at prep station behind front counter not inverted/protected.