Firehouse Subs

Observed sliced tomatoes cold holding at 47F/46F/45F and tuna salad cold holding at 45F in prep cooler located in the back kitchen. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, COS: Employee voluntarily discarded sliced tomatoes and tuna salad.

Observed diced tomatoes located in prep top cooler in sandwich-making area cold holding at a temperature of 47F. Observed diced grilled chicken cold holding at a temperature of 43F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge discarded food items.

Observed lack of Active Managerial Control and a pattern of non-compliance in the responsibilities of the person in charge including the following: improper cold holding for time/temperature control for safety food through daily oversight of the employees' routine monitoring of the holding temperatures using appropriate temperature measuring devices; lack of written agreement for key drop deliveries; and a third-time repeat violation of a lack of a verifiable manner in which employees are informed of their responsibility to report information about their health as it pertains to food-borne illnesses. There must be a person in charge on the premises of the food establishment at all times. The person in charge shall ensure compliance with the above-mentioned procedures. Person in charge was informed of proper holding methods and given key drop delivery procedures and an Employee Health Policy by the Health Authority.

Observed lack of verifiable manner in which food employees and conditional employees are notified of their responsibility to report to the person in charge information about their health and activities as it relates to food-borne illnesses. Food employees shall be informed in a verifiable manner of their responsibility to report food-borne illnesses and symptoms. Person in charge was given an employee health policy.

Observed facility lacking a verifiable employee health policy. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Person in charge was given an employee health policy.