JERSEY MIKES SUBS 13131

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (53F - Cold Holding); Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in front counter - sliced tomatoes (53F - Cold Holding); In display case sliced tomatoes (46F - Cold Holding) moved to walk in cooler , all cut at 7:30 this morning, see stop sale, discussed proper cold holding with operator Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Carlos A. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired , 7 employees Warning

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. Warning

Basic - Food stored on floor. Bin of lettuce on floor in walk in cooler, moved to shelf Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawer lift top cooler Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli case- ; ham (46F - Cold Holding); turkey (45F - Cold Holding); tuna (50F - Cold Holding). Operator stated she had checked the temperature this morning and it was freezing up so she turned the cases thermostat up. This was less than 4 hours ago. She turned the thermostat back down during the inspection but the unit did not appear to be dropping. Operator moved extra foods from unit and placed in use deli meats on ice to bring down temperatures. Corrective Action Taken Warning - From follow-up inspection 2022-08-10: Ham 46F cold hold, turkey 46F, roast beef 47F cold hold, tuna 45F. Foods were placed in unit less than 4 hours ago at 10:30am after removing the foods from packaging at 10:00am from walk in cooler. Operator stated that the cooler had frozen up. Operator was asgked to either put foods on ice or move them to a secondary cooler until it can be determined if the unit is working properly. Ambient thermometer inside the cooler reads 41F and the digital on the case states 21F. Foods were not stored in unit overnightAdmin Complaint Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw chicken steaks on the grill using gloves and then touched bread to make sandwiches. Discussed proper hand washing with operator who asked cook to wash hands. Corrective Action Taken Warning

High Priority - Quaternary ammonium sanitizer in bucket not at proper minimum strength. Operator changed out bucket. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli case- ; ham (46F - Cold Holding); turkey (45F - Cold Holding); tuna (50F - Cold Holding). Operator stated she had checked the temperature this morning and it was freezing up so she turned the cases thermostat up. This was less than 4 hours ago. She turned the thermostat back down during the inspection but the unit did not appear to be dropping. Operator moved extra foods from unit and placed in use deli meats on ice to bring down temperatures. Corrective Action Taken Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass deli case. Operator stated that the built in thermometer may not be accurate and has no thermometer in the unit. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade soiled on table in food prep area

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in cooler opposite grill - manager stated repair is scheduled

Basic - No handwashing sign provided at a hand sink used by food employees in back food prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled high chairs in dining area

Basic - Opened employee beverage container in a cold holding unit ( walk in cooler) with food to be served to customers.Manager discarded drink Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues opposite grill

Basic - Wall soiled with accumulated mold-like substance at triple sink