Firehouse Subs

Observed TCS food in prep top cooler on front line and in drive thru held above 41 degrees Fahrenheit (see temp log). COS: PIC discarded deli meat.

Observed containers of meatballs being hot held in rear steam well at temperature less than 135 degrees F (see temp log). COS: PIC stirred container to redistribute heat. [After 30 minutes, still had not reached 165 - GM reheated to greater than 165 degrees F] CA: These should be monitored and stirred regularly. Verify temperature PRIOR to stirring in coldest possible part of product (meatballs at top of container).

Observed food being cooled by nonapproved method. Containers containers/bags of deli meat observed to be stacked/piled and tightly covered in walk in cooler without temperature being monitored. COS: Unstacked and uncovered containers of deli meats and separated bags of deli meat. Employee moved containers of deli meat to walk-in-freezer for rapid cooling and spaced bags of deli meat out to allow for air flow. Instructed manager to monitor temperatures at times that allow corrective action. (end of prep and around the 2-hour mark). CA: Cooling study must be completed and submitted weekly to EHS for the next 3 weeks.

Observed cell phone left on cutting board in drive thru prep area. COS: PIC had employee remove cell phone and take cutting boards to dish area to be washed, rinsed and sanitized.

Observed employees without adequate hair restraint - long hair and beard.

Observed employee with finger nails longer than tips of fingers. CTM: Have employees review Personal Cleanliness in Rules and Regulations and take appropriate corrective action.

Observed employee with ring other than plain band. COS: Employee removed ring while working with food.

Observed TCS food in prep top cooler on front line and in drive thru held above 41 degrees Fahrenheit (see temp log). COS: PIC discarded deli meat and mushrooms.

Observed food being cooled by nonapproved method. Containers containers of deli meat observed to be stacked and tightly covered in walk in cooler without temperature being monitored. COS: Unstacked and uncovered containers of deli meats. Employee moved containers of deli meat to walk-in-freezer for rapid cooling. Instructed manager to monitor temperatures at times that allow corrective action. (end of prep and around the 2-hour mark)

Observed food being cooled by nonapproved method. Bags of sliced deli meat piled atop each other in front reach in cooler, containers of tomatoes and a container of cooked onions observed to be stacked and tightly covered in walk in cooler without temperature being monitored. COS: Unstacked and uncovered containers of tomatoes and onions. Employee moved bags of deli meat to walk-in-freezer for rapid cooling. Instructed manager to monitor temperatures at times that allow corrective action. (end of prep and around the 2-hour mark)

Observed TCS food in prep top cooler on front line held above 41 degrees Fahrenheit (see temp log). COS: PIC discarded food.

Observed containers of soup and chili being hot held in front r steam wells at temperatures less than 135 degrees F (see temp log). COS: PIC discarded both containers.

Observed rear hand wash sink without proper hand drying provisions. COS: Employee replaced towels.

Observed rear hand wash sink unavailable to employees due to being used to hold container of water and full water bottles. COS: Employee removed container.

Observed several containers of uncovered sliced deli meat in walk-in-cooler. COS: PIC covered food.

Observed soda nozzle in customer drink machine with mold/slime buildup. COS: Employee replaced with clean & sanitized nozzle.

Observed meat slicer, onion slicer and slicing equipment with food residue and debris after being cleaned/sanitized for the day. COS: EHS had employee reclean area and all items used for slicing meat.

Observed pickles on front line left uncovered during down time while cleaning occurring and flies present.

Observed prep top cooler left open and unattended during down time, while cleaning and with flies present.

Observed numerous nonfood contact surfaces throughout establishment with buildup of food debris - shelving high and low (bag holders, single-service holding shelf (opened packs), single-service storage shelves under tables), exterior of heating equipment (microwaves, ovens), under prep-top cooler lids, sauce holders on prep-top coolers, gaskets on cooler doors, interior of reach-in-coolers. CTM: These surfaces must be cleaned to sight and touch by Friday. They should remain in a clean condition.

Observed four containers of meatballs being hot held in front and rear steam wells at <135 degrees F (see temp log). COS: PIC reheated meatballs to >165 degrees F since less than 2 hours in hot holding. (EHS verified at 167, 178, 166, 186 degrees F)

Observed cut tomatoes being cooled in WIC not cooling fast enough to reach 41 degrees Fahrenheit or below within 4 hours (see temp/time in temperature log). COS: EHS had PIC place tomatoes in different container allowing them to be cooled faster - leave uncovered/partially covered until verified to be 41 degrees Fahrenheit. Cooling study will be implemented to ensure products are being cooled appropriately.

Observed numerous nonfood contact surfaces throughout establishment with buildup of food debris - shelving high and low (bag holders, single-service holding shelf (opened packs), single-service storage shelves under tables), exterior of heating equipment (microwaves, ovens), tables holding steamers (under steamers), under prep-top cooler lids, cutting board holders on rear prep top cooler, sauce holders on prep-top coolers. CTM: These surfaces must be cleaned to sight and touch by Friday. They should remain in a clean condition.

Observed TCS food (deli meat) being cooled in WIC not cooling as fast as needed to reach 41 or below within 4 hours (see temp change in temperature log). COS: PIC moved all deli meat to alternate containers to spread out to cool - will need to verify temps reach 41 or below - each container had time printed on it (32 minutes faster than accurate time) and all containers need to be checked at 4 hour time mark. Document and email to EHS today - jennifer.mothershed@dph.ga.gov

Observed several containers of uncovered food in walk-in-cooler (sliced tomatoes, peppers, onions, deli meat). COS: PIC covered food.

Observed soda nozzle in drive thru drink machine with mold/slime buildup. COS: PIC replaced with clean & sanitized nozzle.

Observed sanitizer at 3-comp sink below required concentration (was <100ppm). COS: EHS had employee remake sanitizer and discussed not adding any additional water and using test strips.

Observed container of just prepped deli meat in container in open prep top cooler cooling - temperature was 58 degrees Fahrenheit. COS: Employee moved container to walk-in-cooler for cooling.

Observed prep top coolers in front food service areas with buildup of food debris around edges, tops of doors, and hinges and interior of rear reach-in cooler with food debris. CTM: Clean all of these surfaces until free from debris, grease and other possible contaminants.

Observed shelving on prep tables and carts throughout establishment with accumulations of food debris. CTM: Clean all surfaces until free from food accumulations.

Observed employee return from outside of restaurant and not wash hands before attempting to put on gloves. COS: EHS had employee wash hands before putting on gloves.

Observed employee contaminate hands by touching nose and proceed to put on gloves without washing hands. COS: EHS had PIC instruct employee to remove gloves and wash hands.

Observed prep top coolers in both front and drive-thru prep areas (4 total) with buildup of food debris around edges, tops of doors, and hinges and interior of rear reach-in cooler with food debris (no food stored in bottom of this cooler). CTM: Clean all of these surfaces until free from debris, grease and other possible contaminants.

Observed two containers of meatballs and 1 container of chili being hot held in front steam well at <135 degrees F (see temp log). COS: PIC reheated meatballs to >165 degrees F since less than 2 hours in hot holding. (EHS verified at 166, 172, 170 degrees F) Chili discarded by PIC.

Observed prep top coolers in both front and drive-thru prep areas (4 total) with buildup of food debris around edges and hinges, shelves with dry storage in drive thru prep area with food build up and interior of rear reach-in cooler with food debris (no food stored in bottom of this cooler).