Clean place. Good job with the date marking. Keep up the good work.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Reach in cooler on the serving line was cold holding pans of the cooked onions and mushrooms at 45 degrees Fahrenheit. There was no observed problem with the cooler, it read 35 degrees Fahrenheit.
Correction: Keep a temperature log for the food in the reach in several times a day to keep it at the right temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the serving line are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized in 30 days..
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08/13/2015 | Routine | |
Provide a separate shelf or area for storage of personal items. Discussed employee health with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey, sliced ham, meatballs cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the right make table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct in 7 days.
- Cooling, Heating, and Holding Capacities
Observation: True reach in cooler is not sufficient in capacity to meet the food storage demands of the establishment. True cooler is not capable of maintaining 41 degrees or below.
Correction: Provide additional refrigeration necessary to maintain food items at 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. The True reach in cooler must be capable of maintaining 41 degrees or below for storage of potentially hazardous foods. Correct before using cooler.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There is no handwash sign in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Correct in 15 days.
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08/04/2014 | Routine | |
All trash has been removed. There is no trash around the side of the building either.
No violation noted during this evaluation. | 10/09/2013 | Other | |
Trash observed around dumpster area and down side of building. PIC says much of the trash is not from Firehouse Subs but is from tenants in the apartments next door. Please clean the dumpster area and prevent accumulation of garbage in the future.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Correct in 7 days.
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09/20/2013 | Complaint | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato and sliced turkey cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the prep table is being used for purposes other than washing hands. Employee drink stored in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/27/2013 | Routine | |
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