FIREHOUSE SUBS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding meatballs 90F in stem table being held more than 4 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding meatballs 90F in stem table being held more than 4 hours. Stop sale issue. Manager discarded food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment..... unable to answer hot holding temperature , reheating temperature

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the dish washing sink . Manager provided. Corrected On-Site Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels due to stored dust pan broom front of paper towel dispenser. Manager removed Corrected On-Site Warning

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. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding meatballs 122F top part ,after starring food temperature went 155F . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored cutting board in handwashing sink by the dishwashing sink . Manager removed cutting board. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap due to stored ice bucket front of soap dispenser. Manager removed ice bucket Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry...manager properly stored. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding 89F in steam table being held less than 4 hours, manager time marked Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to sanitizer solution gallon missing. Employee replace sanitizer gallon and sanitizer utensils Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm due to missing sanitizer solution gallon . Employee replace sanitizer gallon . Corrected 200 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....observed at 2:47 hot holding meatballs 78-66F in steam table , manager stated it was been since 10 am when she entered to work . Food being held more than 4 hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Pastrami 52F, Swiss cheese 52F in flip top reach in cooler , food not prepped or portion today , food being held less than four hours . Employee time marked Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....observed at 2:47 hot holding meatballs 78-66F in steam table , manager stated it was been since 10 am when she entered to work . Food being held more than 4 hours. Stop sale issue . Advise manager to discarded food.

Intermediate - Handwash sink used for purposes other than handwashing ..lid stored in handwashing sink at front line . Employee removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the dishwashing sink . Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink by the dishwashing sink Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee putting globs without hand washed to prep ready to eat food. Discussed with employee. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 2:30 pm meatballs with marinara sauce 58° , per manager it was prep 10 am .

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 2:30 pm meatballs with marinara sauce 58° , per manager it was prep 10 am . Stop sale issue . Manager discarded food. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment... cold hold temperature. Reviewed with manager cold hold temperature.

Intermediate - Handwash sink used for purposes other than handwashing...cup in handwashing sink . Employee removed cup . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the triple sink .manager provided. Corrected On-Site

Intermediate - No soap provided at handwash sink by the triple sink . Manager provided. Corrected On-Site

Basic - In-use tong used with moist food stored in room temperature, employee removed tong and stored 135°F water . Corrected On-Site

High Priority - In-use utensil stored in unclean water less than 135°degrees Fahrenheit water ...tong stored in dirty water at 81°F at rare front counter. Employee moved tong . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the dishwashing sink .

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.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap...blocked by ice bucket by dishwashing sink Employee moved bucket. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At front line; knives stored in crack between flip top cooler and prep table. Operator removed knives. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21. Operator renewed at time of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided and refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance located at front counter not labeled, operator labeled Corrected On-Site