Firehouse Subs 125

Basic – Observed: Employee with no hair restraint while engaging in food preparation. 1 employee WarningnPriority: Basic

Intermediate – Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomitnor diarrhea is discharged onto surfaces in the establishment. WarningnPriority: Intermediate

Intermediate – Observed: Handwash sink used for purposes other than handwashing. Hand washing sink used to fill pitcher. WarningnPriority: Intermediate

Intermediate – Observed: Manager or person in charge lacking proof of food manager certification. Shay WarningnPriority: Intermediate

Intermediate – Observed: No proof of required state approved employee training provided for any employees. To order approved program food safetynmaterial, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. WarningnPriority: Intermediate

Intermediate – Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information aboutntheir health and activities related to foodborne illnesses. WarningnPriority: Intermediate

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cutnlettuce 44 f cut tomatoes 44 f main prep line. WarningnPriority: High Priority

Basic – Observed: Time/temperature control for safety food thawed in an improper manner. Deli meat on counter of prep tablenWarningnPriority: Basic

High Priority – Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatnballs 108 f steam table WarningnPriority: High Priority