FIREHOUSE SUBS

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board at front counter

High Priority - Live, small flying insects found Observed 1 live flying insects at the storage area not landing at any food operator killed it . Corrected On-Site

Basic - Food storage container/container lid cracked or broken. In used clear lid broken at the walk-in cooler covered tomato. Operator discarded it . Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slight mold like substance by ice dispenser area. Operator cleaned it Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed 3 compartment sink faucet leaking with a constant drip.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing 3 rings on hand Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Corrective Action Taken

High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (59F - Cold Holding); eggs (52F - Cold Holding) less then 4 hours , operator discarded. 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.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front area Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./ cut melons Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ employee hand sink water temp 74° front area , re-temped 100° Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ dusty ceiling prep area

Basic - Old labels stuck to food containers after cleaning.