Firehouse Subs - Inspection Report

Inspection Information:

Facility Type:Fast Food Restaurant
Inspection type:Risk Factor
Inspection date:December 21, 2012
Number of critical violations:2
Number of non-critical violations:  0

Definition of critical and non critical violations


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
46-36(a)  Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. The manager arrived approximately 10 minutes after the beginning of the inspection.
The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
4-703.11(C)  Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114). The unit was not being used at the time of this inspection.
The sanitizer is dispensing at below 50ppm chlorine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. The unit was adjusted during today's visit and began dispensing chlorine sanitizer at 100ppm


The purpose of this visit is a risk factor assessment to investigate a complaint of an alleged foodborne illness which was received by our office on 12/20/12. Thank you. Facility Data: Water heater: Rinnai tankless, as in file. Dishmachine ADS AF, as in file. Corrected to sanitize at 100ppm chlorine during today's visit.