JERSEY MIKE'S SUBS

Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank is not secured Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Glass door is cracked on display case on one side. Operator has door covered and taped off. Replacement glass has been ordered

Basic - No Heimlich maneuver/choking sign posted. Printed copy for manager Corrective Action Taken

Basic - Stored food not covered. Chicken in walk in freezer. Employee put lid on container Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid not label

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table

Basic - Working containers of food removed from original container not identified by common name.

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. Printed and posted. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled out provided time as a public health control form for lettuce, tomatoes and not fully cooked bacon for time control. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage to wall. Next to hand sink. Repeat Violation

Basic - Ice buildup in walk-in freezer. At racks under vent.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water reading 79° Repeat Violation

Basic - Food stored on floor. Bags of ice in freezer

Basic - Hole in or other damage to wall. Wall corner separating next to mop sink and prep room

High Priority - Quaternary ammonium sanitizer used to sanitize not at proper minimum strength. Do not use equipment not properly sanitized. Manager has called to get sanitizer dispenser calibrated.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter and restrooms.

Basic - Bathroom facility in disrepair. Commode out of order as the flapper needs repair. Corrective Action Taken

Basic - Equipment in poor repair. Display case gasket in poor repair.