FIREHOUSE SUBS

2-2A: .03(2)(o)Person in charge could not locate the signed employee health policy agreements for the 4 employees on site. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

12A: .04(4)(q)Observed several food items on the floor in the walk in cooler, walk in freezer, and kitchen (box of bell peppers, 2 boxes of cookie dough, 2 boxes of soup, 2 boxes of potato chips). The handles of brooms and trash bins also in contact with the boxes of potato chips. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods were removed from the floor. The brooms and trash bins were relocated to an approved area.

14C: .05(10)(g)(1)&(3)Observed single use cups stored at the pick up order station not protected and the yellow caution wet floor signs had fallen into the lip contact surface of the single use cups. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Single use cups that had come into contact with the yellow caution wet floor signs were discarded. The remaining single use cups were placed behind the front counter.

4-2B: .05(7)(a)1Observed ice machine with mold like build up inside. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

10D: .04(4)(d)Observed several sauce and spice containers not labeled with the contents. SECOND CONSECUTIVE REPEAT VIOLATION// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled with their contents. //

15C: .05(7)(d)Observed containers holding soup had stickers from previous dates on it. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Old stickers were removed. //

1-2A: .03(2)(o)No key drop agreement provided for key drop deliveries that occur at this facility. // The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

1-2A: .03(2)(a)-(l), (n)Facility does not have a written agreement with company that provides key drop deliveries. Temperatures not being taken of TCS food items by key drop deliverers. // The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

2-2B: .03(5)(j)1&2Observed employee cup without lid sitting on a shelf above a tray of cookies. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink was discarded. //

4-2B: .05(7)(a)1Observed mold like build up inside piping and interior of ice machine. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed two containers of cheese cold holding above 41F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese was discarded. //

6-1D: .04(6)(i)Facility using time control procedures does not have a items listed on time control. Facility not following proper labeling from procedures. Only start time is labeled on items. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Time control document provided to person in charge. //

10D: .04(4)(d)Observed sauces and seasoning not labeled with contents. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

11C: .04(6)(c)Observed two bags of soup thawing in vegetable sink. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Bags were placed in a container with continuous running water to thaw. //

12B: .03(5)(i)Observed multiple employees working prepping food not wearing hair restraints. Once employee with a beard longer than 1/2 inch not wearing a beard restraint. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hair restraints. //