FIREHOUSE SUBS #1031

High Priority - Employee washed hands with cold water. Employee washed hands with cold water temperature is 69F . Manager asked her washed hands again properly Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green bell pepper above pico bucket. Operator stored bell pepper on produce shelf Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed peppers sitting on top of pickle containers. Operator relocated. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomato's in box over ready to eat buckets of pickles walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50F. Temperature monitoring documented, 40F. Employee toes into walk in cooler to chill quickly. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cardboard boxes in front of sink. Employee moved boxes. Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F womens bathroom. 72F mens bathroom.

Basic - No copy of latest inspection report available.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink, operator moved it.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor soiled/has accumulation of debris. Floors under shelving, under equipment, and in floor drains soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Large unsealed wood board by clean rack with mold like substance on it by clean rack in back of kitchen by walk in cooler.