Firehouse Subs

Year by year

Inspections

1. May 20, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

2. May 19, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Tomatoes and mayo being cold held with discard date of May 18th. Tuna salad with discard date of today and time of 2 hours prior to inspection.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not 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.

     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.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink near entrance of establishment.

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Meatballs, chili, and cheese soup began reheating at 9:30am. At 11:15am, items in hot warmer at 115F, 127F, and 124F.

     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)

     TEMPERATURE - COLD HOLDING

     In large prep cooler, salami 65F (kept in container stacked above items in well), salami 57F, tuna 58F, brisket 55F. All items temped >50F and below <60F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Aug 25, 2023 Routine Inspection · No Reinspection Required
   • 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

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in dish washing area. Soap dispenser is jammed or empty.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available in men's restroom.

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

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Employee and PIC described cleaning deli slicer with soapy cloth and then cloth with just water. Sanitize step not part of cleaning.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Bag of onions and peppers stored on the walk-in cooler floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in right hot holding unit at 92F for less than an hour in use.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     PIC informed items were reheated in microwave around 10:15 and then put into hot holding units. In left hot holding unit, chili holding at 128F-172F, cheese sauce at 114-171F. In right hot holding unit, meatballs at 108F and 103F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. PIC described using middle rinse compartment for prewash and then washing with soap and putting directly in sanitizer. Rinse compartment is full of dirty dishes.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

4. Oct 1, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Feb 17, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

6. Nov 12, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 9, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 13, 2016 Routine Inspection · Reinspection Required

   No violations cited.

9. Sep 4, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Sep 29, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Nov 11, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Aug 29, 2013 Pre-inspection · No Reinspection Required

    No violations cited.