Firehouse Subs

Observed a pitcher and ladle being stored in handwashing sink in main kitchen area at the time of this inspection. COS: Management removed items. CA: A handwashing facility may not be used for purposes other than handwashing.

Observed handwashing sinks in bathrooms did not have paper towels at the time of this inspection. COS: Management added paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels.

Observed two boxes with cookies being stored uncovered in the walk in freezer at the time of this inspection. COS: Items covered. CA: All food shall be stored covered to protect from vertical contaminatrion.

Observed two containers with meatballs in marinara sauce where placed in a steam well (by handwashing sink) for hot holding at temperatures of 67 F and 90 F at the time of this inspection. COS: Containers where quickly reheated to a temperature of 167 F before being placed for hot holding. CA: Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant shall be heated to a temperature of at least 135°F (57°C) for hot holding.

Observed that all food products (two containers with meatballs and a container with cooked onions) being hot held at steam well by handwashing sink were being kept at a temperature bellow the allowed minimum of 135 F for hot holding at the time of this inspection. COS: Manager discarded food. CA: All temperature control for safety food items being hot held shall remain at a temperature of 135 F or above to prevent contamination.

Observed ice scoop inside ice machine with handle in contact with ice in the main kitchen area at the time of this inspection. COS: Manager removed scoop and stated that ice will be discarded. CA: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other source of contamination.

Observed that prep top cooler was not functioning properly and was being used with ice underneath containers in the main kitchen at the time of this inspection. CA: All physical facilities shall be kept in good repair to avoid contamination.