JERSEY MIKE'S SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna salad (48F - Cold Holding); - chicken salad (48F - Cold Holding) Operator states less than 4 hours. Operator moved to freezer for expedited cooling Corrective Action Taken

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. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Shelves with rust that has pitted the surface. - shelves over triple sink

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - provided - From follow-up inspection 2024-10-21: Provided to operator via email. Time Extended

Basic - - From initial inspection : Basic - Shelves with rust that has pitted the surface. - over triple sink - shelves in walk in - From follow-up inspection 2024-10-21: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from the outside and failed to wash hands . PIC reviewed with the employee and she washed her hands Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present 6 people engaged in food service

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. One employee had a card , PIC unable to locate others

Basic - Equipment in poor repair. -missing hood filter

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Operator has a electronic fly swatted

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Cooler very dark inspector needed the use of a flash light to complete the inspection

Basic - Floor soiled/has accumulation of debris. At the line equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -missing hood filter

High Priority - Toxic substance/chemical improperly stored. Spray bottle at the food storage rack over sugar

Basic - Equipment in poor repair. Missing hood filter At the freezer the threshold is worn with exposed metal

Basic - Exterior door has a gap at the threshold that opens to the outside. At the back door add a door sweep

Basic - Food stored on floor. -Bottled water stored on the floor -freezer items on the floor in the freezer

Basic - Single-service articles improperly stored. Plastic bags on the floor at the back door

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inspector needed the use of a flashlight to view the walk in cooler

Basic - Working containers of food removed from original container not identified by common name. A sugar like substance in a lexan container not identified

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ person in charge Aaron does not have one

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens room

Basic - Equipment in poor repair. Make cooler lid the plastic liner is no longer attached securely

Basic - Floor not cleaned when the least amount of food is exposed. Under the rack in the walk in cooler

Basic - Food stored in a location that is exposed to splash/dust. Sugar and sweet and low stored under the hand soap at the front counter, plastic wear stored under the towel dispenser

Basic - Food stored on floor. In the freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack in the cooler soiled

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in the freezer

Intermediate - Spray bottle containing water for the bread previously had chemicals in it. Operator removed the spray bottle

Basic - Building components, attachments or fixtures in poor repair. Threshold at the freezer is split and in need of repair

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Napkins and wrapped plastic stored next to the hand sink on the front counter . Items are stored below the soap container

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at the 3 compartment sink - wall nehind the storage racks has a black mold like substance

High Priority - Dented/rusted cans present. See stop sale. Mushroom can

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garnish bin ; sliced tomatoes (44°F - Cold Holding); cut lettuce (45°F - Hot Holding)

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the prep area vent in the ceiling is soiled

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

Basic - Single-service articles not stored inverted or protected from contamination. At the deli cooler

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler , inspector need the aid of a flash light to complete the inspection.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. A black mold like substance is present on the wall at the 3 compartment sink