- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD HOLDING AT 46 DEGREES F IN REACH IN COOLER/COLD TOP. UNIT TURNED DOWN BY MANAGER.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Upright cooler
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09/10/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS OBSERVED. CONTACT PEST CONTROL AND TREAT SPECIFICALLY FOR GNATS. DRAINS NEED TREATED.
Location: Kitchen (back)
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12/20/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS OBSERVED. CONTACT PEST CONTROL AND TREAT SPECIFICALLY FOR GNATS. DRAINS NEED TREATED.
Location: Kitchen (back)
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12/05/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP WAS ADJUSTED BY AN EMPLOYEE DUE TO FOODS FREEZING IN TOP OF COLD TOP COOLER. TEMPERATURE DIAL CORRECTED. TEMPERATURE READING ON THERMOMETER WAS APPROXIMATELY 52 DEGREES F.FOOD TEMPERATURES WERE 51-56 DEGREES F IN COLD TOP. TWO PANS OF FOOD IN BOTTOM WERE NOT AT PROPER TEMPERATURE. FOODS DISCARDED:BRISKETHAMCORNED BEEFTURKEY
Location: Kitchen
Equipment: Cold top
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK DID NOT HAVE LID AND STRAW.EMPLOYEE DRINKS WERE MOVED TO A LOCATION WHERE FOOD WILL NOT BECOME CONTAMINATED IF SPILLED.
Location: Kitchen (back)
Equipment: Metal shelving
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING IN UPRIGHT GLASS DOOR COOLER. REPLACED.
Location: Kitchen (front)
Equipment: Upright cooler
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04/17/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP WAS ADJUSTED BY AN EMPLOYEE DUE TO FOODS FREEZING IN TOP OF COLD TOP COOLER. TEMPERATURE DIAL CORRECTED. TEMPERATURE READING ON THERMOMETER WAS APPROXIMATELY 52 DEGREES F.FOOD TEMPERATURES WERE 51-56 DEGREES F IN COLD TOP. TWO PANS OF FOOD IN BOTTOM WERE NOT AT PROPER TEMPERATURE. FOODS DISCARDED:BRISKETHAMCORNED BEEFTURKEY
Location: Kitchen
Equipment: Cold top
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK DID NOT HAVE LID AND STRAW.EMPLOYEE DRINKS WERE MOVED TO A LOCATION WHERE FOOD WILL NOT BECOME CONTAMINATED IF SPILLED.
Location: Kitchen (back)
Equipment: Metal shelving
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING IN UPRIGHT GLASS DOOR COOLER. REPLACED.
Location: Kitchen (front)
Equipment: Upright cooler
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04/10/2013 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a cart in front of the hand sink by the ice machine. Never store any thing in front of a hand sink.
Location: Kitchen (back)
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07/09/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pre made turkey-ham portions are in a pan on top of the cold top at 52 F. Store these in the refrigerator or in the cold top.2) The 2 door prep cooler on the sandwich line is 46F.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pre made turkey-ham portions are in a pan on top of the cold top at 52 F. Store these in the refrigerator or in the cold top.2) The 2 door prep cooler on the sandwich line is 46F.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: There are cups stored on the floor by the vegetable prep sink.
Location: Kitchen (back)
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove the 2×4 below the shelf. Provide legs to elevate to shelf 6 inches off the floor or provide another shelf.
Location: Kitchen (front)
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01/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pre made turkey-ham portions are in a pan on top of the cold top at 52 F. Store these in the refrigerator or in the cold top.2) The 2 door prep cooler on the sandwich line is 46F.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pre made turkey-ham portions are in a pan on top of the cold top at 52 F. Store these in the refrigerator or in the cold top.2) The 2 door prep cooler on the sandwich line is 46F.
Location: Cook line
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: There are cups stored on the floor by the vegetable prep sink.
Location: Kitchen (back)
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove the 2×4 below the shelf. Provide legs to elevate to shelf 6 inches off the floor or provide another shelf.
Location: Kitchen (front)
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01/25/2012 | Routine |
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: RAISE THE BOTTOM SHELF TO PROVIDE 6" CLEARANCE TO THE FLOOR OR INSTALL ON WHEELS.
Location: Kitchen
Equipment: Wire shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Service counter
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12/06/2011 | Pre-Licensing |
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