FIREHOUSE SUBS #409-A

Observed 10 containers of sliced/diced tomatoes to be cooling, while fully covered. Upon inspecting the prep times, it was observed to be 40 mins past the 4 hours needed to cool these items back down to 41F. Diced tomatoes were prepped at 10:37am and the sliced tomatoes were prepped at 9:44am. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS: The food items were voluntarily discarded and EHS educated the PIC on proper cooling methods/times.

Observed shredded turkey to be cooling, while fully closed. See temperature log. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the food to allow for maximum heat transfer.

Observed in-use wiping cloth to not be fully submerged in a chemical sanitizer between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: The PIC remade the sanitizer with a fresh cloth that was fully submerged in a chemical sanitizer.

Observed mop sink to be leaking water out of the faucet handles. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this repaired to maintain the system according to law.

Observed no paper towels at the hand sink in the front food service area. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels. COS: The PIC immediately restocked the hand sink with individual, disposable paper towels to ensure adequate handwashing procedures

Observed shredded turkey and shredded brisket to be cooling, while fully closed. See temperature log. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the food to allow for maximum heat transfer.

Upon entry to the facility, observed food employee to be taking orders at the front point-of-sale system and then proceed to prepare food, while wearing a smart watch. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: The PIC had the food employee remove the smart watch, wash their hands, and put gloves on to continue preparing food.

Upon entry to facility, observed food employee wearing bracelet(s) on wrist while working with food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: Employee removed bracelets and washed hands before returning to work.

Observed gaskets in disrepair in reach-in refrigeration unit.

All physical facilities shall be maintained in good repair.

Note: PIC will have gaskets replaced to ensure proper temperature control in reach-in units.