Firehouse Subs

Year by year

Inspections

1. Sep 10, 2026 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Meatballs and soup was not reheated to 165F.

     Correction: Adjust procedures and methods to properly reheat food. Items were returned to the microwave and heated to 165F.

     Code 3-403.11

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The air gap is not sufficient on the ice machine. The pvc pipe is not above the rim of the tray feeding into the floor drain.

     Correction: Install a proper air gap on the drainage pipe from the ice machine to the floor drain. Notify dept once repaired.

     Code 5-402.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Operator provided 90 days to obtain a certified food manager. If certificate is not obtained within 90 days, establishment will receive a $190 fee and may be at risk of the retail food permit being suspended.

     Code 12-201.11 (A) (1)

2. Mar 5, 2026 Routine · 1 core
   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

3. Aug 12, 2025 Follow Up · No items found

   No violations cited.

4. Jul 29, 2025 Follow Up · 1 priority, 1 repeat
   • Serious Priority Repeat

     SEWAGE - CONVEYING SEWAGE

     The floor drain underneath the soda dispenser is not properly draining.

     Correction: Maintain sewer system to properly drain.

     Code 5-402.13

5. Jul 22, 2025 Routine · 2 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chili was hot held at 129°F in South Steamtable.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Chili was reheated to 165F during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority

     SEWAGE - CONVEYING SEWAGE

     The floor drain underneath the soda dispenser is not properly draining.

     Correction: Maintain sewer system to properly drain.

     Code 5-402.13

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate, and found off by 10°F.

     Correction: Thermometer was calibrated during inspection and provided factsheet..

     Code 4-203.11

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink was blocked by cart, leaving it unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Cart moved during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at Warewashing handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Papertowels added during inspection.

     Code 6-301.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Condiment cups were used as scoops in the bulk spice bins.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. cups were removed during inspection.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     There are boxes of bread and single service materials stored on the floor in the front section of the store.

     Correction: Store all food items 6 inches above the floor. These items shall also be segregated from the public by using a privacy panel, storage cabinet or other means to prevent customer contamination.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is an accumulation of food residue inside coolers, shelving units, floors and baseboards.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

6. Jul 11, 2024 Routine · 3 priority foundation, 1 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     There is black residue around the edges of the interior of the ice machine.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwashing sink in the warewash room is blocked by a garbage can and has sanitizer buckets inside. The sink was cleared during inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in the warewashing room for hand drying. Paper towel was provided during inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The prep line handwashing sink is turned off due to a leak.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

7. Jul 13, 2023 Routine · 1 core, 1 repeat
   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spoon was improperly stored with its handle in contact with bulk cajun seasoning. The spoon was removed during inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12