JERSEY MIKE'S SUBS

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler deli meat, deli meat 44F. In line reach in cooler to right of cook line deli meat, cheese, deli meat at 44-45F. Per person in charge has had unit open while prepping this morning. Also, in make line to right of cook line items stored high above the fill line. Person in charge began moving to drawers blows holding at 36F ambient. Corrective Action Taken Warning - From follow-up inspection 2025-11-25: In fliptop ham, cheese, ham 44-46F. Several items stored above fill line. Person in charge states had open to change out pans. Discussed holding items on time with person in charge. Other items in unit 41-43F. Ambient temperature of unit at 41F during inspection in top of unit. Person in charge moved to walk in cooler to rapidly chill. Admin Complaint Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink set up with quatanery ammonium set up with 0ppm. Person in charge remade to 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler deli meat, deli meat 44F. In line reach in cooler to right of cook line deli meat, cheese, deli meat at 44-45F. Per person in charge has had unit open while prepping this morning. Also, in make line to right of cook line items stored high above the fill line. Person in charge began moving to drawers blows holding at 36F ambient. Corrective Action Taken Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees present and working with food with no CFM present.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on duty at time of inspection working for 7 months with no proof of employee training.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on shelf with food items to be served to guests. Person in charge moved to appropriate location. Corrected On-Site

Basic - Equipment in poor repair. Observed walk in cooler fan with constant drip, dripping to bucket of floor in walk in cooler.