JERSEY MIKE'S SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bottles of mayo (61F - Cold Holding) at front counter and rear preparing area, item held at room temperature, as per operator item not portioned or prepared today. As per operator item held out of temperature for approximately 30 minutes. Operator placed item in walk in cooler. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed overfilled container with tomatoes at preparation area at back - Sliced tomatoes (63F - Cooling at 11:38am, cooling since 10:00am - 64F at 12:00pm) operator placed item in walk in cooler. Corrective Action Taken

Basic - Food stored on floor. Observed at walk in freezer - boxes of bread stored directly on the floor. Operator stored correctly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. Operator stored correctly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw chicken (not commercially packaged) stored above box of cookies.operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter - sliced tomatoes (53F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes- operator placed in walk in freezer for quick chill. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Observed displayed license expired Dec. 1, 2023. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed at front counter area - floor covered in lettuce and food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment- multiple wet wiping cloths not stored in sanitizing solution. Operator stored correctly. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken then handle sliced tomatoes and lettuce without washing hands. Explained to operator proper hand washing procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles on soda fountain surface soiled with food debris, mold-like substance or slime.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on December 1 2023

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed excess food residue buildup on floor front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand washing sink- observed gloves being stored inside hand washing sink. Employee removed gloves. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table- observed employee sandwich on prep table. Employee removed sandwich. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Front counter- observed soiled wiping on prep table at slicer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on garbage container at exit door.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad cold held in front line cooler at 46 degrees Fahrenheit. Tuna salad did not prep today. As per operator, tuna salad was made and stored in front line cooler from yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed tuna salad cold held in front line cooler at 46 degrees Fahrenheit. Tuna salad did not prep today. As per operator, tuna salad was made and stored in front line cooler from yesterday. See stop sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee purse stored on shelf above takeout bags. -Observed employee cellular phone charger stored on food preparation table. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. -Observed excessive foods residue buildup on kitchen floor.

Marked exit/path to marked exit blocked. For reporting purposes only. -Observed exit door block with garbage container

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main kitchen prep table with slicer- observed can opener blade soiled and rusted.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at chemical storage shelf.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen storage shelf across from walk in cooler- observed employee thermo beverage cup being stored next to olive oil.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen storage shelf across from speed rack- observed employee cellphone being stored with sauces.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen hand washing sink- observed wet wiping cloth hanging on hand washing sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags stored on shelf napkins and takeout containers next to walk in cooler. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in drawer cooler under prep table in prep area.