Jersey Mike's Subs

Tomato in front counter display were 44 at bottom and 49 in row stacked above the cold line. Meats in meat cooler were salami 42, chx salad 44, tuna salad 44, turkey 43. Change procedures so that tomatoes are not stacked above "cold line" and place lids on foods as frequent as possible. Meat case needs to be capable of keeping foods 41F and below while foods are being taken in and out and door opened/closed frequently. Recommend replacing this unit and setting at 34F to keep up with demand.

COS: Discarded and adjusted storage

Facility is in need of a thorough deep cleaning, Under freezers, under 3 compartment sink, under walk in cooler shelves, under equipment and floor wall junctions.

Walk in cooler is very dark and bottles stored on top shelf block the light creating an even darker environment. Add additional lighting to walk in cooler.

Observed buildup of condensation in meat reach in cooler. Condensation had began to drip on deli meat. Repair/replace cooler to correct condensation issue.

COS: Foods discarded cooler emptied to be defrosted.

Observed wiping clothes stored on prep table. Always store wiping cloths in sanitizer when not in use

Observed lettuce and tomatoes stored in back counter prep station that were not time marked at 57F - All items that Time as a Public Health Control are used shall be time marked when removed from refrigeration.

COS: Discarded lettuce and tomatoes.

Observed Vape, Phone, and keys stored on food prep table in front of freezer when arrived for inspection - Store all personal items away from food contact surfaces.

COS: Items moved

Observed lid in hand wash sink when arrived for inspection - Hand wash sink shall be clear and accessible at all times.

COS - Lid moved to sink

Observed tomatoes being improperly cold held in open face prep top unit. Tomatoes were at 51°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41°F or below. Health Authority recommends using a time as a public health control (TPHC) procedure which allows for TCS foods to be left outside of temperature control for a maximum of 4 hours. COS by placing in walk-in and bringing out fresh tomatoes.

Observed prep top/reach-in unit to right of grill not maintaining minimum cold holding temperature. Ambient temperature of cooler was 45.7°F with cheese tempmg 48°F. COS by discarding cheese. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Certified Food Safety Manager (CFSM) for Carolynn McIntyre expired 5/17/23. She stated that she had another CFSM but that person does not actively work at facility and was not on the schedule for the previous month. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed build-up on underside of back slicer (used to cut lettuce and onions). Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer must be cleaned.