FIREHOUSE SUBS UCF 132

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. No reporting agreement for newest employee

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 - Cutting board has cut marks and is no longer cleanable. Red cutting boards in line Repeat Violation

Basic - Equipment in poor repair. Gaskets in make table, work order in place, they will be replaced today. Corrective Action Taken** Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in side of door on back exit Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust

Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand sink located at front counter. Removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in ladies bathroom. Employee replaced . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Hole in or other damage to wall. Hole on wall by back door behind ice machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven have debris

Basic - Water leaking from pipe and/or faucet/handle from mop sink

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over gloves, To-go bags and to-go containers in cooler used as dry storage.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by end of front line closet to entry door

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees are trained by a company called Okta that provides Firehouse subs with an employee food handling training program. Neither Okta or Firehouse are companies that have been approved by DBPR to offer employee food handling training.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink by 3 bay

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door is not able to close completely and has large gap.

Basic - Water leaking from pipe and/or faucet/handle. Walk in cooler is leaking from ceiling due to evidence of multiple buckets of water. There is no evidence of water leaking on to food or food contact surfaces

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards on cook line. Repeat Violation - From follow-up inspection 2023-11-29: Time Extended

Basic - - From initial inspection : 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, brownies kept on front counter for customers to grab . Repeat Violation - From follow-up inspection 2023-11-29: Time Extended

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Person in charge was promoted two months ago.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.Per person in charge two employees have been here for 90 days and no food handler training given.

Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards use at serving line. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.Cups-with firehouse subs logo around dumpster pad.

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.Brownie and cookies placed on front counter for grab and go.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee was drinking from his cup and didn't wash hands before start to prepared orders.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee was drinking from his cup and continue to-work with out changing gloves.

Intermediate - Handwash sink used for purposes other than handwashing.Sweet peppers left in hand sink from draining container.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At hand sink in ware washing area and in hand wash sink by pos system.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drinks stored in prep table by cookies.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor.Pickle buckets,produce at walk in cooler.