Firehouse Subs #161

Observed several damp cloths in the front food service area laying on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrected on Site (COS): PIC placed damp cloths inside the in-use sanitizer buckets.

Observed a box of single-use boxes stored directly on the floor in the front food service area. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: At least 6 inches (15 centimeters) above the floor. Store the box of single-use items at least 6" above the floor.

Observed a bin for used aprons blocking the handwashing sink next to the 3 compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Relocate the bin for used aprons to allow access to the hand sink.

Observed prepped chili and sliced deli meats: ham and brisket inside the reach coolers not date marked. Per employee the items were prepped yesterday. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the food containers.

Observed employee's beverage stored next to customer's items inside the reach in cooler. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Person in charge relocated the beverage.

Observed employee's items: purse, jacket, headphones stored next or on customer's items on the dry storage shelf. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Person in charge removed items. Designate area for employee's items to prevent cross contamination.