- Basic - Employee personal items stored in or above a food preparation area: book bag on dry stored shelves. **Corrected On-Site**
- Intermediate - Accumulation of food debris/dust on food-contact surface: ice scoop tray (corrected on site), rotating toaster over rack.
- Intermediate - Hot water not provided/shut off at employee handwash sink: all.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: dispenser by front handwash sink not working. **Corrected On-Site**
|
6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of pink mold-like substance in handwash sink: front line.
- Basic - Employee personal items stored in or above a food preparation area: hats, keys, purse with disposable gloves and above mayonnaise. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: Ham 43°, turkey 49°, pastrami 49°, roast beef 50°, sauted peppers and onions 48°, chicken salad 50°, cut tomatoes 50°, sliced cheese 49°. All products in sandwich unit less than one hour. Unit temp was 44°. Operator states one of the doors of the unit does not close on its own sometimes. Turned temperature down on unit, removed all products to the three-door reach-in cooler. Operator will switch to Time as a Public Health Control (if this does not fix the problem) until a repairman can be called out. After 30 min, unit was down to 40°.
- Intermediate - Unable to dispense soap at handwash sink: by three-compartment sink.
|
3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hat above food in storage, apron on shelf next to ssi **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. At hws
- High Priority - Food stored in lettuce. Dressing stored with cut lettuce at make line in same container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions at 47, cooked peppers at 47 less than 4 hours in ice cold hold. Re-iced
- Intermediate - Employee used handwash sink as a dump sink. Make line **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Filling up a water pitcher at make line hws. **Corrected On-Site**
|
11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not constructed to be easily cleanable - eroded grout in area of front line.
|
5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Mop basin observed with a modest build-up of slime/mold-like substance in the corners.
- Basic - Soil residue/mold-like substance build-up on interior of the ice machine lid.
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment (bottom unit of the sandwich unit) incapable of maintaining potentially hazardous food at proper temperatures. Use other coolers until this unit has been repaired and maintaining 41 F or below.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in bottom cooler (of sandwich unit). Use other coolers to keep product.
|
8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on tomato slicer. Corrected On Site.
|
3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor (case of sub bread rolls). Corrected On Site.
|
6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the 3-door cooler. Unit is packed in such a way as to prevent proper circulation of cold air from condenser for proper cooling. Corrected On Site.
- Critical - Observed soil buildup inside ice chute on soda dispenser.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours (meatballs, pre-portioned sliced meats).
|
3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name (sugar). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above (meatballs in sauce). Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours (meatballs in sauce). Corrected On Site.
- Critical. Observed uncovered food in hot holding unit (saute mushrooms). Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit (recorded @ 118 F). Corrected On Site.
- Observed gaskets/seals on 3-door cooler unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil buildup inside ice chute on soda dispenser.
- Critical. Observed encrusted, soiled material on slicer.
|
9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food (wrist watch).
- Critical. Observed encrusted, soiled material on slicer.
|
6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit at front line (product stacked too high in pans). Corrected On Site.
- Critical. Observed uncovered food at front line unit (lettuce, peppers, pickles). Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area (sani-bucket). Corrected On Site.
|
1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed utensils stored in crevices between equipment (bread knife stored with blade behind hanwash sink.
- Critical. Handwash sink not accessible for employee use at all times in rear area (boxes on sink, trash can in front). Corrected On Site.
|
8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fire House Subs, 3755 Gulf Breeze Pkwy #c, Gulf Breeze, FL »