FIREHOUSE SUBS #1721

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded lettuce 51F for an undetermined period of time from prior shift , per manager. Pan of lettuce resting inside stainless pan inside the cooler, likely preventing adequate cold air from the unit surrounding the pan containing cut lettuce. -shredded lettuce 47F-51F inside stand up vertical cooler in prep area for more than 4 hours. Significant and dense cardboard boxed product on shelving above bagged shredded lettuce. Advised to eliminate/minimize cardboard inside coolers and to prioritize food that is required to be maintained at 41F or below to be in an adequately cold area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce 50-51F, see stop sale. Manager discarded

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black spots on upper portion of ice machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -some dark colored stains/marks on cutting boards up front

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink partially obstructed by trash can that is too large to fit underneath. Partial obstruction causes incidental contact with a trash can when employees use hand wash sink -handsink in back area next to refrigerator obstructed by dust pan/handle

Basic - Bathroom door left open other than during cleaning or maintenance. -womens restroom door

Basic - Cutting board has cut marks and is no longer cleanable. -one cutting board with deeper cut/groove on side

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. -hand-sink across from makeline station

High Priority - Employees failed to wash hands before putting on gloves to initiate a task working with food, inspector educated employees, employees removed gloves, washed hands, and replaced gloves. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. -QUATERNARY AMMONIA test kits expired

Intermediate - No soap provided at handwash sink. -automatic hand soap dispenser at handwash sink next to tall reach-in freezer has a flashing red light, no soap dispenses, operator repaired Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladel for soup stored in water 122F double panned in hot holding unit, operator removed second pan. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -spray bottle of disinfectant on prep table, operator relocated Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at entrance to prep area blocked by brooms Corrected On-Site Repeat Violation

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.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door in hallway near restrooms

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -soup ladle in water only 126F, operator removed ladle to dish area Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Plumbing system in disrepair. -handwash sink at far end of coolkine leaking

Basic - Single-service articles not stored inverted or protected from contamination. -open stack of to-go boxes on shelf, operator inverted Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked by brooms and dustpan, operator moved Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Old labels stuck to food containers after cleaning. -old labels on clear plastic containers on dish drying rack

High Priority - Toxic substance/chemical improperly stored. -sanitizer bucket stored over single service items Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -men's restroom handwash sink

Intermediate - Handwash sink not accessible for employee use at all times. - prep area handwash sink blocked by cardboard boxes Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -men's restroom hot water only 80°F -women's restroom hot water only 81°F

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -accumulation of dust on vent above food prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cans of red bull stored above tomatoes in reach in cooler

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris under bread toasting station

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