FIREHOUSE SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slice tomatoes 50F, lettuce 50F, less than 4 hours. operator place in freezer for rapid cooling. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles with no label at triple sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling tiles above food service area.

Basic - Current Hotel and Restaurant license not displayed.

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 - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle not clearly labeled hanging next to three compartment sink.

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

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his face then engage in food prep.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed mop sink with two added splitters and no vacuum breaker.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back kitchen area blocked by stool.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle on three compartment sink with no label.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with a watch and a bracelet on while engaging in food preparation.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door open during operation hours.

Basic - Single-service articles improperly stored. Observed Togo cups in box on floor not stored properly.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wash cloth not stored in sanitizer solution behind drink machine.