FIREHOUSE SUBS

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraints or beard guards. Discussed with manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self serve soda fountain has build up around the nozzle.

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. Sensor wasn't working properly. Operator was able to get sensor functioning during inspection

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees involved in food prep no hair restraint.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Plastic measuring pitcher in hand wash sink behind front counter Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna Salad 51°F, moved to cooler. Used before recheck. Deli meats stored in container on prep table. 47°F. Manager placed in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Tomatoes cut at 9:30am. 47°F-50°F at 1:45pm.

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. Cut tomatoes 47°F-50°F at 1:45pm. Cut at 9:30am. Discussed proper cooling methods with manager. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave under sandwich make station.

Intermediate - Handwash sink not accessible for employee use at all times. Thawing meat in hand sink by triple sink. Manager removed meat to make hand sink accessible. Hand sink at end of line blocked by tables. Manager moved tables to make sink accessible. Discussed accessibility of hand wash sinks at all times. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Robin has expired certificate, 02/2021. She states it is scheduled for the second week of August.

Intermediate - No soap provided at handwash sink at end of line. Manager placed soap at sink. 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. Some employees training certificates expired.

Intermediate - Spray bottle containing toxic substance not labeled in dry storage area.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired February 1, 2021.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in stand up cooler across from triple sink. Manager discarded drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees with no hair nets prepping sandwiches.

Basic - Nonfood-contact equipment, shelf by soda dispenser in lobby, has water damage and has collapsed.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature. Manager placed in cooler. Discussed proper thawing with manager. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Manager fixed to 200ppm. Corrected On-Site