JERSEY MIKE'S SUBS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled wiping cloth then changed gloves without washing hands. Advised operator of proper handwashing. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter, Employee using soiled towels to wipe surfaces, and hands then changing gloves without washing hands. Advised operator of proper handwashing. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At front counter, meat slicer, in use knife not properly sanitized. Advised operator to sanitize all equipment before use. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter, wet wiping cloths not stored in sanitizing solution. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At front counter, employees using soiled wet wiping cloths that are hanging from hooks to wipe slicer, counters, in use knife and not storing cloths in sanitizer bucket. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter- sliced tomatoes 48-50- cold holding- food over stacked - food out of temperature for 30 minutes- operator moved to reach in cooler to quick chill, Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cut tomatoes 48-50F at 10:25 to 48-50F at 10:40( cooling since 9:00)- food heavily wrapped in plastic - at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill. Corrective Action Taken