Premises Information


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Name

FIREHOUSE SUBS

Address

2700 W MALLARD CREEK CHURCH RD

STE 220

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/23/2026

Final Score @ Grade

General Comments

Unit has not cooled back down. Unit has been increasing in temperature. Ambient 4:14pm was 51F. Ambient at 4:37 was 55F. Some foods had been in the unit since 9am. The items that had been in the unit since 9 were discarded. PIC replaced items with new items. EHS asked what they do when a unit/ prep top is broken. PIC stated that they call the district manager and let them know that they need a fix or replacement. PIC did not know what to do after. EHS explained that if a major piece of equipment is not functioning, it cannot be used. The new items that were placed in the prep top unit will increase in temperature because the unit is not holding 41F or below. PIC stated that if they cannot use the unit, then they would not be able to make sandwiches. EHS concurred, it would not be feasible to make sandwiches without a functioning unit. Facility voluntarily closed.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer broken down to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili holding at 117F. Chili was started reheating at 11am. Chili is placed in a bag from cold and put into the hot well to reheat. Chili has been in unit for over 4 hours. EHS asked if the chili was done reheating. PIC stated yes, the chili was ready for service. Chili had been out of temp for more than 4 hours. CDI- Chili discarded. Reheat commercial foods to 135F and hold foods at 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, pepperoni, ham, beef cheese holding above 41F in prep to unit. Observed lettuce, tomaotes, salami, pepperoni and ham holding above 41F in low reach in unit. Items had been in the unit for over 4 hours. All items discarded. Prep top unit was holding at 51F. EHS checked ambient temp with thermometer along with the foods. EHS waited an hour to see if unit/ foods cooled down. Foods increased in temp. Facility only has one prep top unit to make sandwiches. Facility CANNOT safely make sandwiches without unit. Food was pulled from the unit and discarded. VERIFICATION REQUIRED WITHIN 3 DAYS. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed lettuce without dates. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed gasket heavily torn at low reach in unit.