Firehouse Subs

Year by year

Inspections

1. Nov 14, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system. Air break observed.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Cove base near walk-in cooler is in disrepair, grout missing.

     Correction: Repair cove base. Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events. Biohazard kit and PPE available, but no instructional procedures posted.

     Correction: Provide/post procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     In countertop hot hold unit, meatballs at 110-114F in pan of marinara sauce 147F. Commercially precooked meatballs were heated in microwave prior to hot holding, but did not reach 135F.

     Correction: Adjust procedures and methods to properly reheat commercially precooked meatballs to at least 135F within 2 hours.

     Code WFC 3-403.11

2. Nov 6, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine and food prep sink do not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Onions and peppers observed cooling slowly in top of prep cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Meatballs at 123F in marinara sauce in back-up pan in countertop hot hold unit.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Bacon (not crisp) observed stored in pan at ambient room temp near hot hold unit.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Aug 7, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm at the utensil wash sink.

     Correction: Provide a 2 inch air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Refrigerated/thawed meatballs mixed with marinara sauce (from bag stored at ambient temperature) in covered container in walk-in cooler at 44-47F after cooling approximately 4 hours.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge, however, no signed forms or policy to verify food employee training.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Keep signed Employee Health Reporting Agreement forms from all food employees in a file that is accessible for sanitarian to verify.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Salt and other seasonings at prep area are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: sandwich knife stored on unclean surface of the prep cooler hinged cover.

     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 degrees F.

     Code WFC 3-304.12

4. Oct 14, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling available at main kitchen hand sink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in prep coolers are missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

5. Feb 13, 2020 Routine Inspection · Reinspection Required

   No violations cited.

6. Nov 8, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Nov 21, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Nov 29, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Sep 3, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Sep 16, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jul 29, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 7, 2013 Pre-inspection · No Reinspection Required

    No violations cited.