JERSEY MIKE'S

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./observed employee pick up raw Philly steak, put on the grill then removed glove on left hand, no hand wash and put on new glove.

Intermediate - Records/documents for required employee training do not contain all of the required information./employee's certificates missing date of birth.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler/ Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation./front female employee with long hair on both sides/visor not covered completely.

Basic - Floor area(s) covered with standing water./in front of kitchen hand sink.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./front counter display case gasket/rail soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed./quat strips over 500ppm/strips turns blue/3 compartment sink/adding water, rechecked 300ppm/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled, customer self service soda machine.

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./missing two employees training certificates.

Basic - Cutting board has cut marks and is no longer cleanable./green cutting boards on cleaned dish shelf.

Basic - Floor soiled/has accumulation of debris./walk in freezer floor soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front counter soiled/stored raw steak and raw chicken. Soda machine panel soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination./to go containers and lids not stored inverted/on top of front counter display case/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Repeat Violation

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Sliced tomatoes 52F and shredded lettuce 51F, front line cold drawer ambient cooling for more than 6 hours.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes 52F and shredded lettuce 51F, front line cold drawers ambient cooling for more than 6 hours.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new employees hired less than 60 days.

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./missing one employee training certificate/worked for 2 years at this location.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./front line sanitizing bucket/ Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm/rechecked 100ppm/ Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled./blue chemical liquid bottle by mop sink not labeled/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

Basic - Ceiling tile missing. Above walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpacks next and touching single service items in shelf storage area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stored in shelf by three compartment sink.

Basic - Floor soiled/has accumulation of debris. Floor soiled at walk-in in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at bottom reach in cooler at front counter.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat to go sandwich in walk-in cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at front counter, rechecked 50 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cornmeal no labeled at dry storage shelf. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./no chlorine strip available.

Basic - Covered waste receptacle not provided in women's bathroom.