FIREHOUSE SUBS #0243 Inspection – January 27, 2025

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in make line reach-in cooler: cheese (48F,47F – Cold Holding). Manager stated cheeses placed in cooler 45 minutes prior to temperature being taken. Manager placed cheeses in reach-in freezer to reduce temperature to 41F. Inspector discussed not over filling pans on make line with operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint

Intermediate 2

#5Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and nozzle area of dining room soda machine. Manager cleaned items during inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to office.

Basic 3

#1Basic16-46-4

Basic – Old labels stuck to food containers after cleaning. Containers stored on shelf next to three compartment sink.

#2Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored make line across from pass through window.

#3Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on make line, 0 ppm.

Florida Food Watch