Firehouse Subs

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Dust on vents and ceiling tiles Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Open Employee beverage on shelf with condiments and red cutting boards across from triple sink

Basic – Food storage container/container lid cracked or broken

Cracked lid on sliced tomato, manager discarded lid Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Mold like substance on exterior of reach in coolers, employees cleaned during inspection Corrected On-Site Repeat Violation

Basic – Open dumpster lid.

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink

Slow draining water at Hand sink on prep line

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

npotato soup – reheating since 9:30 currently 12:30 (59F – Reheating); meatballs (101-102F – Reheating) reheating since 9:30. Food items stored in steam well. Manager discarded food items

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nTurkey (50F – Cold Holding); roast beef (49-50F – Cold Holding) both items stored on prep line in flip top cooler over filled. Employe removed top portion above fill line and placed in the reach in cooler to cool Warning

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts

npotato soup – reheating since 9:30 currently 12:30 (59F – Reheating); meatballs (101-102F – Reheating) reheating since 9:30. Food items stored in steam well. Manager discarded food items Repeat Violation Admin Complaint

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

No proof provided at inspection, emailed manager employee reporting form during inspection