JERSEY MIKES SUBS

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touch face the put gloves on

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tuna salad 45f , ham 45f

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone next to slicer Corrected On-Site

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

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. -observed 1 training certificates -observed 2 forms

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. -observed 1 training card

Basic - Food stored on floor. -bags of ice on floor in walk in cooler -bags of sandwiches on floor in walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar

Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under shelves in walk-in cooler

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm corrected to 200 ppm Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 certificate servsafe

Basic - Ceiling tile missing. Ceiling /wall tiles missing around top of walk in freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks stored next relish Corrected On-Site

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -tile with mold like substance above walk in freezer

Basic - Worn, torn and/or soiled floors/carpeting. -Under reach in cooler and grill

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled Warning - From follow-up inspection 2023-03-14: Time Extended

Basic - - From initial inspection : Basic - Perp table bottom shelf with rust that has pitted the surface. Warning - From follow-up inspection 2023-03-14: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 46f

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bottom shelf of prep table with rust that has pitted the surface.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -walk in freezer gaskets soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -front line

Basic - Working containers of food removed from original container not identified by common name. -sugar - spray bottle of water

High Priority - Container of medicine improperly stored. Pesto bismol stored on shelf above slicer in prep area.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wipe hands on apron then put on gloves and prepared sandwich

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 49f,tuna salad 49f less than 4 hours per manager has been in and out of cooler during lunch.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. From line cooler

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - front line

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. Observed 2 certificate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirts and hats stored on soda boxes.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and freezer gaskets soiled

Basic - Single-service articles improperly stored. - box of drink lids stored on floor by soda boxes