FIREHOUSE SUBS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee ringing up customers and touching soiled register screen put on gloves and began making sandwiches without washing hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face with gloved hand and continued to make sandwiches without washing hands.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device located on hose connection side of splitter. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on front line has food debris. Interior of oven soiled with grease and food debris. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for nine current employees that per manager on duty were hired more than 60 days ago Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Cup in seasoning in back room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to slicer. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One male employee.

Basic - Food storage container/container lid cracked or broken. Container with cooked onions in reach in make table in broken container.

Basic - Food stored on floor. Bucket of pickles on floor near hand sink at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzle and ice chute soiled with splashed syrup. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box cutter on top of tray of seasoning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed lemons and limes and case of unwashed cucumbers on shelf over bags of shredded lettuce. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel at front line.

High Priority - Stop Sale issued due to adulteration of food product. Chord from scale touching cheese and corned beef inside make table. Manager discarded each item. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no device located on hose connection side of splitter. Device located in unnecessary location before splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and ice chute in dining area have mold like substance. Interior of reach in make table soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in sink near steam table. Moved during this inspection. Corrected On-Site Repeat Violation

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. Per manager, missing for approximately three employees that have been employed more than 60 days.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table in back room. Placed on shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Two boards have deep grooves and are no longer cleanable. Several broken lids.

Basic - Floor area(s) covered with standing water and/or are soiled with debris. Floor areas with standing water throughout kitchen. Floor soiled with debris under tables.

Basic - Food stored in a prohibited area. Pre washed bags of lettuce stored under box with unwashed lemons and limes. Buckets of pickles on floor in kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice located in ice machine. Removed during this inspection. Also, ice bucket on floor and not inverted. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled under slicer. Manager cleaned during this inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Trays near front counter not inverted.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the front counter area, meatballs date marked 03/26/22 at 52F and 53F, observable condensation on lids.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the front counter area, meatballs date marked 03/26/22 at 52F and 53F, observable condensation on lids.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, meatballs 109-120F, Manager moved to microwave to reheated to 165F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area. Locked by red chair, also items inside sink, Manager moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the prep area, dispenser not working

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.

Basic - Bowl or other container with no handle used to dispense food. Inside seasoning container, manager removed the brown no handle Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked above three compartment sink.

Basic - Food storage container/container lid cracked or broken. Cracked lids in use.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine soiled.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor next to register. Manager removed during inspection. Corrected On-Site