JERSEY MIKE'S SUBS

Observed all items at the cold holding unit where sandwiches are made all items were between 47-52 degrees.

CA-EHS informed PIC and stated that a employee said that the unit stays on all night and when they came it was turned off. Employees still kept product in the unit even though the unit was not working. EHS observed items in the prep top cooler above 41 degrees: Sliced tomatoes-55, onions-45, Lettuce-49. Pull out drawer: american cheese-45.

CA-EHS informed PIC and PIC took a look at the unit and the ambient was set at 47 degrees. PIC adjusted temperature so items can be 41 degrees and below.

CA-PIC stated that they will replace all the food in the cold holding units and tempt items throughout the day to make sure the temperatures are good.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

EHS observed the inside of the sugar container there was a measuring cup being used and the handle was touching the product.

CA-PIC needs to make sure that employees are aware that handles cannot touch the product.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

EHS observed mold like substance inside of the prep top cooler. The mold like substance was around the vents.

CA-PIC needs to make sure that employees are routinely cleaning inside of the cold holding units.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed white containers containing sugar, bread, and corn meal had food debris on top of the lids.

CA-PIC needs to have a employee to routinely clean/ wipe off containers to reduce food debris from appearing.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS observed uncovered meats in the reach in cooler in the refrigerated display in the front.

CA-PIC needs to make sure that employees are covering all food items to reduce any type of possible contamination.

11-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed spray bottles not being labeled with its original name.

CA-PIC needs to make sure that employees are labeling all bottles with its generic chemical name.

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

EHS requested for pest control records. PIC could not provide documentation.

CA-PIC needs to make sure that a certified pest control company is servicing the facility and the documentation is obtained at the restaurant.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed three live roaches crawling on the reach in cooler located in the front where the meats are being displayed. Also at the front food service flies were present.

CA-PIC needs to remove all pest in the facility. To reduce any items served to the public becoming possibly contaminated. PIC should contact pest control to spray that specific unit to properly

EHS observed food debris in the corners of the prep top cooler.

CA-PIC needs to make sure that the prep top coolers are being cleaned routinely to reduce any build up and food debris from appearing.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed ceiling and the vents needs to be cleaned. The vents on the ceiling has build up of dust on them. These vents are over the front food service where the ay and veggies are stored.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed food debris on shelves in sliding door meat case.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that all non-food contact surfaces are kept free of debris. This must be corrected by 04/19/24

EHS observed food debris and ice buildup on WIF floor. (5) Maintenance and Operation.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to ensure that floors and all physical facilities are kept clean. This must be corrected by 04/19/24

EHS observed container of heads of lettuce cut in half in WIC uncovered. EHS also observed slice American cheese in REF under prep top without a cover.

iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

PIC is to have cover both items with either lids or saran wrap. This must be corrected by 09/12/23

EHS observed unlabeled white bulk container underneath the prep table. EHS asked PIC what was in the unlabeled container and employee stated salt.

(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Informed PIC to have container labeled. This must be corrected by 09/12/23

Observed 3 containers of lettuce sitting under 3 catch pans for condensation drip from condenser. EHS observed water splashing from catch pans being full and condenser on to food.

q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Informed PIC even if food is packaged or unpackaged it must be protected from contamination. PIC is to move lettuce to other storage shelves and not place any food on shelf until condenser is repaired. This must be corrected by 09/12/23

EHS observed dead pest on WIF floor. EHS also observed dead pest in cabinets to left and right of grills used for storage in front food service. EHS asked for pest control records and did not receive them

(l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

PIC is to remove all dead insects from facility. This must be corrected by 09/12/23

EHS observed condenser in walk in cooler with 3 catch pans under for condensation and leak. EHS also observed oven door on grill not in good repair and off hinges.

Observed facility's need to clean food debris from crevices and gaskets of cold holding display case. EHS also observed food debris on bottom shelf of display case.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that non-food contact is cleaned at a frequency to avoid buildup. This must be corrected by 09/13/23

EHS observed trash debris and mattress on the inside of storage for dumpsters.

(q) Cleaning Receptacles.

1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule.

2. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Informed PIC to ensure that area and receptacles are cleaned at frequency to avoid buildup and to avoid insects and rodents. This must be corrected by 09/14/23

EHS observed open receptacles. Facility shares dumpster areas with plaza.

n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

PIC is to have receptacle/dumpster closed. This must be corrected by 09/12/23

EHS observed phone charging under prep table near the 3C sink that stores bread.

(b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Informed PIC to have designated area created for employee items. This must be corrected by 09/12/23