JERSEY MIKE'S SUB SHOP

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomato at 50F on front make line. Manager unsure of when tomatoes placed on the make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato at 50F on front make line. Manager unsure of when tomatoes placed on the make line. Also, cut lettuce on front make line at 47F. Manager states lettuce placed out on cold bar approximately 30 minutes prior. Lettuce moved to walk n freezer and 15 minutes later temperature was 42F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on rack next to and over potato chips. Employee moved sanitizer to proper storage. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Joaquin D and Caroline. Provided DBPR Form HR 5030-103 and both employees signed agreement during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks by three compartment sink are unsecured.

Basic - Food stored on floor. Two cases of bag in box soda stored on the floor near back exit. Manager stored both to shelf. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Excessive unbagged garbage on the ground around shared dumpsters.

Basic - Open dumpster lid. Two of three shared dumpsters have lids open.