FIREHOUSE SUBS

High Priority - Operating with an expired Division of Hotels and Restaurants license. License Expired 12/1/2023

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51F (cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51F (cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken meatballs (121F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator returned to microwave to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by triple sink and ladies restroom. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink by triple sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle with no label. Advised person in charge to label all chemicals. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Admin Complaint

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda and water over lettuce at reach in cooler in prep kitchen area. Operator removed beverages. Corrected On-Site

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes stored over pickles at reach in cooler in prep kitchen area. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license as of 12/1/2023

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken meatballs (119F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator returned to microwave and heated to 170F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Commercially made cooked mushrooms (62F - Cooling) at 2:50 since 12:50 - 60F 3:05 Observed in overstocked pan at sandwich assembly cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator split product in half and placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by entrance to kitchen and women's restroom.

Intermediate - No soap provided at handwash sink. At hand wash sink by entrance to kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Chemical spray bottle with no label. Per operator, chemical is spic n span cleaner. Advised operator to label bottle.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Frontline

Basic - Bathroom facility in disrepair. Men's restroom/toilet in disrepair.

Basic - Employee with no hair restraint while engaging in food preparation. Prep area/frontline

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrective action taken/operator changed sanitizer solution to 200/ppm quaternary. Corrective Action Taken