Fire House Subs

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink next to triple sink use for storage, evident by baskets in sink.

Approved Thawing Methods Used

Washing Fruits and Vegetables

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Front counter- Reach in cooler -cooked chicken (49F - Cold Holding); cooked steak (50F - Cold Holding)- cooked onions (48F- cold Holding); cooked Mushrooms (48F- Cold holding). Food not prep or portioned today. Per operator food was held cold more than 4 hours. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the dry storage touched personal item, then put gloves, with out hand washing, then returned to cook line and prepared a sandwich for customer. Employee washed hands and put new gloves. Educated operator of proper hand washing procedures. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front counter- Reach in cooler -cooked chicken (49F - Cold Holding); cooked steak (50F - Cold Holding)- cooked onions (48F- cold Holding); cooked Mushrooms (48F- Cold holding). Food not prep or portioned today. Per operator food was held cold more than 4 hours. See stop sale. **Corrective Action Taken** **Warning**