Health Report #106869

Establishment Name: Firehouse Subs
Report Date: 10/10/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Warewashing Equipment, Determi Sanitizer test kit three compartment sink Not used 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.
Critical Manual and Mechanical Warewash Quaternary ammonia solution three compartment sink Not immersed in A concentration specified on manufacturers label 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 Cooling Methods Food item(s) cooled prep area reach in cooler shelf Improperly Covered 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.
Normal Good Repair and Proper Adjustm Equipment components kick plates walk in freezer interior surfaces In poor repair Open seams 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
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) gasket(s) of walk in freezer frame Bare wood 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
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans dishwashing area clean dish rack area Stored/stacked wet 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
Normal Equipment, Utensils, Linens, a Single-service/single-use article(s) Near dishwashing area floor Stored on floor or less than 6 inches above floor 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