JERSEY MIKES SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a shallow pan in the drop in cooler at the front counter cut tomatoes (55F - Cold Holding). Per operator the tomatoes were placed into the drop in cooler 1 1/2 hours ago. Operator moved the tomato a deeper pan so that they are in the refrigeration. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler at the front counter, cut tomato (47F - Cold Holding). Out of temperature tomatoes are stacked above the fill line. (The tomatoes below the fill line 40F cold holding). Operator moved the tomatoes above the fill line to the walk-in cooler. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm). Operator diluted the sanitizer, quaternary 300ppm. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Phillip Schaller expired 7/31/2024.

Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled spray bottle by the triple sink. Operator labeled the spray bottle. Corrected On-Site

Basic - Food stored on floor. There is a bag of onions on the floor in the walk-in cooler. Operator moved the onions to proper storage. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler behind the front counter, cut tomatoes (52F - Cold Holding); cut lettuce (53F - Cold Holding). Per the operator the tomato and lettuce gave been in the drop in cooler for less than 2 hours. Tomato and lettuce were moved to a reach in cooler. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm), manufacturer recommended strength 200ppm. Operator added water to adjust strength. Quaternary sanitizer 200ppm. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink next to the grill. Operator placed a hand washing sign at the hand washing sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter cut tomatoes (47F - Cold Holding); cut lettuce (49F - Cold Holding). Inspector provided the operator with a copy of time as a public health control, operator reduced the temperature on the drop in cooler. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink next to the flat top grill.

Basic - Raw fruits/vegetables not washed prior to preparation. An employee is cutting unwashed onions. Inspector educated the employee on proper procedures for cutting vegetables. Employee washed the onions once they were peeled. There was no sign of physical soil before the cut onions were washed. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer in three compartment sink 500ppm. Operator to contact EcoLab to properly calibrate sanitizer.