FIREHOUSE SUBS

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect at soda machine located in dining area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Required employee training expired for some employees. Parker Gerardo expired 9-15-2023.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage container on a food preparation. Employee removed and stored properly. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Employee personal food not properly identified and segregated from food to be served to the public(whits ice cream in stand alone freezer).

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced pepper jack (48F); sliced cheddar (48F) stored in main flip top cooler on make line. Cheeses stocked to high and over the pan fill line. Employee stated cheeses were placed on top part of cooler from the bottom part approximately an hour ago. Manager moved cheese to bottom part of cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at handwash sink in womens bathroom. Manager provided soap. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Stand alone reach in cooler and stand alone reach in freezer door gaskets are torn. Coolers located in back prep area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cooked mushrooms in 3 door prep cooler, probe reading 43f, employee iced them down to 41f Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 55f cut tomatoes in cooler, two temperatures taken, one door prep cooler at 55, employee moved them to other cooler, my probe reading 55f, other tcs at 43 because they were just placed there, employee moved them Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee placed a roll by handsink next to triple sink Corrected On-Site

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know how to calibrate the probe thermometer, explained to her

Basic - Equipment in poor repair. Gasket in back kitchen cooler Repeat Violation

Basic - Food storage container/container lid cracked or broken.container is cracked for cut tomatoes in prep unit

Basic - Light shield damaged/in disrepair. Cracked in back kitchen

Basic - No Heimlich maneuver/choking sign posted.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Front counter, mgr changed it Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Leftover meatballs (138-165°F - Reheating) in microwave. Manager reheated meatballs to 188°F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to mop sink faucet in non chemical side. Manager installed vacuum breaker during inspection. Corrected On-Site

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. Manager provided only 1 employee certificate. Manager stated all other certificates were sent to the home office. Reviewed policy with manager.

Basic - Ceiling tile missing. Ceiling tile missing above the three compartment sink.

Basic - Equipment in poor repair. Sandwich cooler in front counter has a torn gasket and stand alone main reach in cooler in back prep area has a torn gasket.