FIREHOUSE SUBS health score and inspection history

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on counters.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored on floor not air drying properly.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee cell phone stored in food prep area.

(A)(2) Maintain TCS food at 41 F or below.// Multiple TCS items out of temperature. Roast beef at 51F, Corned beef at 52F, smoked turkey breast at 50F, Pastrami at 48F, and Ham at 48F. COS, voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Store wiping cloths in the appropriate sanitizing solution when they are between uses.// Wiping cloths stored in food prep area.

Store single service and single-use articles at least 6 inches above the floor.// Single service boxes stored on floor.

Store single service and single-use articles at least 6 inches above the floor.// Boxes stored on floor in storage area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee cell phone in storage area.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on storage tables.