Firehouse Subs

Thermometer missing in drink cooler near register. *Place thermometer in cooler and where it can be easily seen.

Observed gap at bottom of rear door in kitchen area. *Place door sweep at bottom of door to close gap and help prevent pest from entering facility.

Observed improper re-heating temperature/technique. Soup, chili, and meatballs, found at a temperature of less than 135F in the hot holding unit (had just been reheated). Steam well should be used for hot holding only once the food items have been properly reheated to an internal temperature of 165F for a minimum of 15 seconds (or to 135F for commercially processed foods). Reheat items in microwave, use stem thermometer to verify appropriate reheat temperature, let stand covered for 2 minutes, and then place in steam well for hot holding. COS: items pulled and reheated.

Observed black residue buildup on gaskets of walk in cooler. Advised deep cleaning and scheduled routine cleanings.

Observed leak in walk in freezer that is dripping on boxes of soup, depositing water/ice, and allowing buildup. This proves to be a potential contamination risk. No food items should be stored under area of leak until repaired.

Observed improper storage techniques of food items throughout walk in cooler. Noted box of tomatoes and bucket of pickles stored on floor in walk in cooler. Food items must be stored at least 6 inches above floor for contamination prevention.

Observed "wet nesting" of plastic pans. All equipment and utensils must be fully air dried prior to stacking.

Observed abundant food splatter/residue encrusted on interior of microwave ceiling. Food contact surfaces must be cleaned/sanitized every 4 hours or at a rate to prevent buildup (whichever comes first).

Observed single service napkins stored on floor in dry storage area. All single service items must be stored a minimum of 6" above floor surface to protect against contamination and prevent pest harboring.