Premises Information


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Name

FIREHOUSE SUBS

Address

6925 UNIVERSITY CITY BV

SUITE 430

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/30/2026

Final Score @ Grade

96.50

General Comments

Note: EHS asked manager if the cook and cool items. Manager said yes, they cook and cook onions, green peppers, stuffing (for thanksgiving), meatballs, chili and soup. Risk category needs to be changed. Facility does not have a walk in cooler or blast chiller to cool items. Per permit facility may cool items from hot as long as they cool according to the food code. EHS asked how hot items are cooled. Manager stated that they are cooled to 135F, placed in the tall reach in cooler and left overnight. Items are not checked afterwards. EHS advised manager that these is not a proper cooling methods. EHS reviewed proper cooling methods with manager. All items cooked/ reheated in the microwave.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer soiled while stored. CDI- Thermometer cleaned.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, chicken in prep top unit holding above 41F. Items were over stacked. Keep items below fill line to ensure that all items stay in temp. 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 .
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in clean dish storage area. REPEAT 4-502.11(A) Maintain utensils in good repair. Observed cutting gloves torn.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal soup cup holder, low reach in, tall reach in unit and outside of 3 door tall reach in unit, gaskets in units in need of cleaning. REPEAT