Firehouse Subs

Contact Information

609 E Williams
Ann Arbor, MI 48104

Health Report - 10/10/2013 (3 critical incident(s))

(Critical) Observed covered plastic pans of saut´┐Żed peppers au jus and onions au jus in ric under make line in front prep area with internal food temperatures of 102-110f. Pic stated that peppers and onions au jus sauces were heated in microwave oven and placed in ric 1 hour ago. Firehouse sop state to heat vegetables in microwave, but sop also states to add cold au jus to pans after heating (store is heating vegetables and au jus mixture all together in same pan in microwave). All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Your current cooling method of placing covered plastic pans of hot food in ric is not approved as food is in the temperature danger zone for unknown lengths of time. Will need to utilize ice baths and leave pans uncovered before placing in ric or wic. Pic corrected by double panning au jus sauces in an ice bath at time of inspection. Rechecked both au jus pans after an hour in ice bath. . . Both au jus had internal food temperatures of 60-63f two hours after prepping. Please educate staff on new cooling procedure as soon as possible and as needed. Violation corrected.

(Critical) Observed facility not sanitizing dishware and utensils properly as i measured 0 ppm of quat in 3 compt sink (sanitizer container low/empty). All dishware and utensils must be sanitized as per manufacturers directions on sanitizer and per your approved warewashing procedures. To correct, please ensure all dishwashers are trained in proper sanitizer concentrations and verify sanitizer with proper test strips as needed. Pic corrected by replacing sanitizer container and remixing quat to 200ppm at time of inspection. Violation corrected

(Critical) Staff are not verifying sanitizer concentration in 3 compt sink with proper test strips as needed. To correct, please educate all staff on sanitizer concentrations and proper test strip usage as needed. Pic corrected by remixing 3 compt sink and educating staff on proper test strip usage at time of inspection. Violation corrected.

Observed 3 bags of single service items (paper cups) stored on floor near mop sink in back kitchen area. All food and single service items must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect items from sources of potential contamination

Observed several plastic pans stored and stacked wet on clean dishware shelf in dishwashing area. Stagnant water observed on edges of several pans. Please remember that stagnant water can accumulate bacteria. To correct, all pans and utensils must be completely air dried before storing or stacking on shelves

Observed wif door frame in basement constructed of bare wood and in poor repair (wood is split/broken). To correct, need to replace wood and seal all surfaces so they are smooth and cleanable

Observed excessive frost on walls and compressor fans in basement wif. Appears door frame seal is in poor repair and needs replaced. To correct, please repair wif door frame and remove all frost from wif as soon as possible so all surfaces are smooth and cleanable

Health Report - 04/15/2013 (0 critical incident(s))

Observed wif door frame in basement constructed of bare wood. To correct, please paint/seal wood frame as soon as possible so all surfaces are smooth and cleanable.

Observed plastic single service spoons, forks, and knives all jumbled together in utensil racks in self service area (next to pop machine) in dining room. All utensils must be stored so the handles are all facing the same direction to help protect food contact portion of utensils from possible contamination (from customer hands)