FIREHOUSE SUBS #11

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary greater than 500 ppm.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Vacuumed sealed food product thawing in standing water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 49°F, turkey 50°F. Per manager cooler left open, Less than 4 hours per operator.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Basic - Standing water in bottom of reach-in-cooler.cleaned during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced beef 50°.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple items on sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Reach-in freezer interior-has accumulation of soil residues.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on front line counter.

Basic - Standing water in floor drain/floor drain draining very slowly. At triple sink.