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Business Info

Restaurant: FIREHOUSE SUBS
Address: 6454 Sawmill Rd, Columbus, OH 43235
Total inspections: 11
Last inspection: Dec 6, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

PERSON IN CHARGE: PAUL, OWNER
ISSUED NEW GREEN SIGNAGE FOR FRONT ENTRANCE
- 14 DAY INSPECTION AT FACILITY.
- CPH TOOLKIT PROVIDED DURING PRE-LICENSING INSPECTION.
- This is a re-created report. Original report lost during EC updates.

PERSON IN CHARGE: PAUL, OWNER
XI. PROTECTION FROM CONTAMINATION
Observed utensils stored in hot water, 124 F. Educated and discussed with owner, utensils shall be stored in hot water, > 135 F to protect from bateria growth. Owner abated during inspection by increasing temperature of unit to hot hold utensils in hot water, 135 F or above.
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination during storage, preparation, & display.
Additionally, observed plasticware with handles and serving ends intermixed. Plasticware shall be stored in same direction to protect from consumer contamination.
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas. Observed properly covered beverage containers. Observed employees with proper hair restraints/clean aprons.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands. Observed employees using gloves while handling ready-to-eat foods.
A handsink shall only be used for handwashing.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager is Serv Safe

PERSON IN CHARGE: DEB, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: DEB, MANAGER
II. PERSONNEL CLEANLINESS
At time of inspection, observed several employee beverages stored at kitchen food prep surface. Observed one open employee beverage stored on top of cutting board. Employees shall eat, and drink only in designated areas. All employee beverages shall be from covered beverage containers with a lid and a straw to protect food contact surfaces from contamination. Open beverage was properly discarded in trash and abated at time of inspection.

III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and shall be accessible for employees. Provide supply of single-use paper towels at all times to facilitate proper handwashing. A handsink shall be accessible at all times for employee use. Provided CPH "Handsink" handout.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager plans to attend CPH Level One Training. Provided CPH Training schedule.
V. FOOD FROM AN APPROVED SOURCE
All foods are from an approved source.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking

ON SITE CONSULTATION AT FACILITY TO OBTAIN E-MAIL ADDRESS (FAILED TO OBTAIN AT EARLIER STANDARD INSPECTION).

PERSON IN CHARGE: PAUL, OWNER DEB, MANAGER
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: PAUL, OWNER DEB, MANAGER
VI. THAWING
At time of inspection, observed packages of steak improperly thawing at kitchen prep sink without a continuous flow of running water. Educated and discussed with Manager at time of inspection and flow of water was turned on and abated during inspection. Foods shall be thawed under refrigeration, under cold running water, or as part of the cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
At time of inspection, observed large prep top cold holding TCS food products above 41 F (sliced tomatoes, 46 F: chicken salad, 47 F). TCS food products must cold hold at 41 F or below to protect from the growth of bacteria. The CDC cites improper holding temperatures as a leading cause for foodborne illness. The temperature of the unit was decreased at time of inspection and dust removed from condenser vent. Observed temperature of unit decreasing (sliced ham, 44 F). Abated during inspection and no additional follow-up recommended.
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F. Use microwave to reheat to 165 F and warmer(s) to hot hold at 135 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours. Facility uses ice baths to cool TCS food products rapidly.
Observed hot foods are being held at 135 F and cold foods are being held at 41 F.

PIC: Paul
Updated green sign
emailed report at time of inspection
Observed no violations at time of inspection. Thank you.

Discussed
Provided information
I. Employee Health (+) Has Policy. Discussed that employees do not work if feeling ill. Monitor for symptoms of vomiting, diarrhea, sneezing, coughing, etc.
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) Showed demonstration of knowledge by answering questions correctly regarding food safety.
V. Thawing (+) Frozen products are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance. PIC described meat balls and chili are cooled in ice bath in the refrigerator and temperature is monitored by employees; the temperature is at or close to 41 deg F before employees leave. Products are reheated to 165 deg F within 2 hours the following day.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

PIC: Paul - signed and reviewed report
Updated green sign
Critical violation observed, will follow-up in about 2 weeks.
Flu information:

(+) I. Employee Health {Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and exclusion.}
(+) II. Good Hygienic Practices {Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.}
- Good. Employee beverages are stored in designated area and all have lids and straw.
(+) III. Preventing Contamination by Hands {Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.}
-Hand sinks stocked with soap and paper towels; no bare hand contact observed.
(+) IV. Demonstration of Knowledge {Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code.}
(+) V. Food from Approved Source {Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.}
(-) VI. Time/Temperature Controlled Safety Food {Proper: cooking time and temperatures; reheating

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants