FIREHOUSE SUBS WEST COBB

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility not displaying the most current inspection report. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a pitcher of water stored in the hand sink located in the front food service area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: pitcher removed

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the large prep top cooler in the front food service area with an ambient of 45F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: Facility intends to keep cold time/temperature control for safety (TCS) food items in an ice water bath to maintain cold holding temperatures until a technician arrives.

Hands clean and properly washed — Inspector Note: Observed a food employee put on a hair net, rub their nose, then put on gloves and grab steak for a customer from the portioned steak in the large prep top cooler located in the front food service area without washing their hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: steak discarded, EHS observed employee washed hands

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black accumulations on the inside chute and ice dispensing portion of the bulk ice machine located in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: ice discarded at time of inspection

Proper cold holding temperatures — Inspector Note: Observed several cold TCS foods distinguished with an asterisk (*) held above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded and replaced with items observed at 41F or below. NOTE: facility also actively prepping items to replace items in the large prep top. Facility understands that these items must be 41F or below before placing them in units for service