FIREHOUSE SUBS WEST COBB scored 75; newer inspection records 95

1. 01

   Handwashing

   Item 2-1B ↗

   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…

   Inspector’s full note +

   Code 511-6-1.03(5)(c)

   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 Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   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.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   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 New Violation. Correct By: 06/29/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Jun 29, 2026

3. 03

   Cold holding

   Item 6-1A ↗

   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.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   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 Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗
   Corrected on siteRepeat violation
4. 04

   Equipment design and condition

   Item 15A ↗

   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.

   Inspector’s full note +

   Code 511-6-1.05(6)(q)1&3

   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. New Violation. Correct By: 06/29/2026

   Official report · Item 15A ↗
   New violation

   Correct by
   Jun 29, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.