JERSEY MIKE'S SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 51F at front counter station, manager stated tomatoes were cut and cooled inside walk in cooler prior to inspection. -must be in compliance upon the next unannounced inspection Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -"cleaner" on countertop next to packaged chips

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom door is not tight fitting

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some minor peeling of material from surface of ceiling tile above makeline/lowboy prep cooler

Basic - Equipment in poor repair. -non-smooth surface on multi use prep countertop on cook line due to disrepair in some areas -some pitting rust visible inside display cooler at front counter above exposed food

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink in back

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 36F at bottom of pan, 48F at top section of pan raised above recommended fill line from pan manufacturer, no lid used at station. Employee stated longer than 3 hours prior, unknown amount of time. See stop sale. Advised to maintain product levels to recommended fill line to allow for better air circulation around tcs food.

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/

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both bathroom doors with self closers do not adequately close.

Basic - Equipment in poor repair. -wire rack rusting above packaged potato chips behind counter

High Priority - Raw animal food stored over bottled drinks. -uncooked philly beef, bacon stored on rack above cases of bottled sodas inside walk in cooler Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. -quat Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Toilet not flushing/functioning properly. -manager stated looking into problem, other bathroom on site is fully functional

Basic - Water leaking from pipe. -underneath 3 compartment sink

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 55F, cut lettuce 57F, manager stated pulled from walk in cooler to line without lid inside kitchen. Advised to use 4 hour time as public health control with time marking if not using equipment designed to maintain 41F internal temperatures in prep area. Manager stated food cooled down in walk in after morning prep.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter added to mop sink faucet in back, threaded end requires vacuum breaker for potential backflow prevention

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -sheila stars 6/8/2021

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.

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

Basic - No handwashing sign provided at a hand sink used by food employees. -handsink at end of prep line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Floor fan at entrance to prep area from lobby

Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop left inside bucket of mop water

High Priority - Single-use gloves not changed as needed after changing tasks or when soiled with raw food. -employee touched raw beef on grill before handling ready to eat cheese, produce on line without changing gloves and washing hands. -manager discussed with staff, advised to use utensils to bypass delay in process. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 42-50F, cut lettuce 45-50F inside holding unit/sandwich line next to register up front. Manager states brought out 2 hours prior after cooling inside walk in. Advised to monitor temperatures and use time as public health control for up to 4 hours if unable to hold cut lettuce/tomatoes at 41F or lower. -manager replaced lettuce and tomatoe, placing other product inside walk in and cut down product load. Corrective Action Taken

High Priority - hose at mop sink lower than flood rim of sink. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -bucket of pickles, case of soda on floor inside walk in

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting touching corn meal in bulk container Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink near regioster

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of corn meal container -fan on floor inside kitchen

Basic - Equipment in poor repair. -bottom panel/vent of small cooler next to flat top

Basic - Food stored on floor. -case of bagged potato chips -soda bib near rack in back of establishment

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets -bottom shelf under prep table across from slicer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -frozen coffee employee beverage in freezer above cases of frozen food Corrected On-Site