FIREHOUSE SUBS 125

High Priority - Vacuum breaker not at correct position at mop sink faucet splitter added to mop sink faucet. Vacuum breaker installed below faucet on/off valve attachment at mop sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen and front line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sink blocked by multiple empty containers of pickles. Manager unblocked sink during time of inspection. Corrected On-Site

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.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen and front line with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on kitchen prep table adjacent to deli slicer. Manager relocated beverage to an approved location during time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Sauce container with lids stored inside a large plastic bin on front line floor. Manager relocated containers to an approved location during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 120F, operator reheated to 182F at 10:44am. Chicken dumpling soup 118F, Operator reheated to 179F at 11:11am. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A clean up poster has been emailed to the operator during time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee collecting water from Employee handwash sink to refill Bain Marie hot bath. Discussed with employee, Employee handwash sink is for hand washing only. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee preparing food while wearing bracelets and a nose ring.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing hat with exposed shoulder length hair.

Basic - Equipment in poor repair. Inside lid of ice machine missing plug, insulation exposed. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front service line soiled.

Basic - Single-service articles improperly stored. Single service sauce container stored on storage room floor next to ice machine. Operator relocated box during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bus tub stored in hand wash sink in store room. Operator moved bus tub during inspection Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets on large three-door reach in cooler at time of inspection

Basic - Floor soiled/has accumulation of debris. Observed floor soiled around large reach in cooler on front line with debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes cold holding at 47F. Manager placed Tom on ice re-temp at 40F. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit at time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.

Basic - Wet mop not stored in a manner to allow the mop to dry. Damp mop sitting on floor at mop sink. Manager properly stored mop. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution quaternary ammonia tested 50ppm. Employee refilled sanitizer bucket retested at 200ppm. Corrected On-Site

Intermediate - - From initial inspection : Observed: 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. Warning Priority: Intermediate - From follow-up inspection 2023-09-26: Time Extended - From follow-up inspection 2023-11-28: observed for 1 employee Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email Corrective Action Taken Warning - From follow-up inspection 2023-05-23: Time Extended

Intermediate - - From initial inspection : 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.provided by email Corrective Action Taken Warning - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On service line main prep cooler. - From follow-up inspection 2023-05-23: Time Extended

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 100 ppm retested to 200 ppm Corrected On-Site Warning - From follow-up inspection 2022-12-29: Observed at 100 ppm discussed with operator to remake solution Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board on prep line. Warning - From follow-up inspection 2022-12-29: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee grab boxes from floor walked over to food prep and put gloves on no hand washing. Discussed with operator the importance of washing hands.

High Priority - Employee washed hands with no soap. Discussed with employee to use soap and water. Observed employee correctly wash hands. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Potato chips on floor by ice machine. Observed employee remove. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Paper towels in box on floor. Operator moved to shelve. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in back prep kitchen by three compartment sink and slicers. Employee moved wiping cloths to bucket. Corrected On-Site