FIREHOUSE SUBS

Basic - - From initial inspection : Basic - Employee with no/ineffective hair restraint while engaging in food preparation. One employee making sandwiches with visor, but hair not restrained properly. One employee making sandwiches with no hair restraint. Both employees properly restrained hair. Corrected On-Site Warning - From follow-up inspection 2024-02-08: Missing for one employee working on sandwich make line. Manager asked employee to place hair restraint on. Employee put restraint on. Admin Complaint Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee went to women's restroom, and after leaving, immediately went to sandwich make line, placed gloves on, and prepared to make sandwiches without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Reheated meatballs in microwave were not stirred after reheat process causing some areas of food to be below required reheating temperature.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table across from front register, two pans of meatballs/marinara 104F. Items reheated approximately 3 hours prior. Pans removed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple red cutting boards in back prep area are stained/not clean. Interior of conveyor oven on sandwich make line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees working on sandwich make line. Manager states he will review today. Corrective Action Taken

Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on prep table next to bread near front counter. Bucket moved and stored correctly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee on sandwich make line with dangling bracelet. Bracelet removed. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Two employees on cook line with hair pulled back but not effective. Both placed visors on. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in prep area. Wall under triple sink in kitchen. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies at front counter by register.

Basic - Open dumpster lid. Shared dumpsters outside of establishment.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler in back prep area. Bottle removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket stored on front line 0ppm. Solution discarded and refilled. Tested 150ppm. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Strip located next to dry storage rack near mop sink. Strip removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In meat flip top cooler on front line, roast beef 49F. Beef was double panned and placed into service approximately 20 minutes prior. Bottom pan removed and beef put into reach in cooler to cool. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of splitter of mop sink faucet where green hose is attached.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near triple sink blocked by dustpans and boxes. Items moved. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear chemical cleaner stored in mop sink area. Bottle labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple red cutting boards on make line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweat shirt hanging on dry food storage rack. Shirt moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in prep area. Repeat Violation

Basic - Food stored on floor. Bucket of pickles in dry food storage area. Pickles moved and stored correctly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer/non-functional thermometer in holding unit. No thermometer in lettuce reach in cooler on front line. Broken thermometer in bulk meat reach in cooler near front counter. New thermometers put into coolers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter under and behind water/tea station by drink dispenser in dining room. Repeat Violation

Basic - Single-service articles improperly stored. Small tan to go containers on floor at front counter. Containers moved and stored correctly. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet for triple sink. Manager states he will contact maintenance. Corrective Action Taken