Firehouse Subs

Basic – Clean wiping cloth supply not properly stored

Red sanitizer bucket stored on prep table next to bread near front counter. Bucket moved and stored correctly. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

One employee on sandwich make line with dangling bracelet. Bracelet removed. Corrected On-Site

Basic – Employee with ineffective hair restraint while engaging in food preparation

Two employees on cook line with hair pulled back but not effective. Both placed visors on. Corrected On-Site

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under ice machine in prep area. nWall under triple sink in kitchen. Repeat Violation

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

Cookies at front counter by register.

Basic – Open dumpster lid

Shared dumpsters outside of establishment.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee water bottle stored in reach in cooler in back prep area. Bottle removed. Corrected On-Site

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

Red sanitizer bucket stored on front line 0ppm. Solution discarded and refilled. Tested 150ppm. Corrected On-Site

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area

Employee went to women's restroom, and after leaving, immediately went to sandwich make line, placed gloves on, and prepared to make sandwiches without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated

Reheated meatballs in microwave were not stirred after reheat process causing some areas of food to be below required reheating temperature.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

In steam table across from front register, two pans of meatballs/marinara 104F. Items reheated approximately 3 hours prior. Pans removed to reheat. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple red cutting boards in back prep area are stained/not clean. nInterior of conveyor oven on sandwich make line.

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

Two new employees working on sandwich make line. Manager states he will review today. Corrective Action Taken