JERSEY MIKES SUBS

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500++ Operator added water. Recheck 200ppm Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in display case Operator labeled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Hanging on maintenance rack Operator discarded Corrected On-Site

Basic - Floor area(s) covered with standing water. Back sink area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink front counter Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink Work order called in Corrective Action Taken

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. Provided operator with a copy and staff filled out Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table without a lid next to slicer

Basic - Floor soiled/has accumulation of debris. Walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of oven Bottom reach in freezer Handwashing sink by walk in cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee taking orders with gloves on, took gloves off and did not wash hands before putting on new gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce and sliced tomatoes 46F in make line drawers. Less than 2 hours per operator. Put in freezer to rapid chill at 11:45 recheck at 12:05 42F.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked on front counter by trash can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand wash sink. Hand wash sinks are for hand washing only.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee making subs.

Basic - Floor area(s) covered with standing water. Walk in floor.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Napkins on front line get wet when washing hands. Corrected On-Site