Jersey Mike's Subs

Observed TCS foods in deli cooler being cold held above 41°F. Ambient temperature of unit was 44°F with temperature of TCS foods ranging between 41-44°F. COS by moving not another unit.

NOTE: If unit continues to struggle maintaining minimum cold holding temperature it will need to be replaced.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine monthly.

Observed TCS foods in deli cooler being cold held above 41°F. Ambient temperature of unit was 43.4°F with temperature of TCS foods ranging between 42-486°F. COS by moving not another unit.

Observed tomatoes in open face prep top unit being cold held at 47°F. Products must be cold held at 41°F or below. COS by moving to another cooler. Health Authority recommends using 4 hour time as a public health control procedure for these items.

Observed TCS foods in deli cooler being cold held above 41°F. Ambient temperature of unit was 44°F with temperature of TCS foods ranging between 44-48°F. COS by moving not another unit.

Observed lettuce and tomatoes in open face prep top unit being cold held at 45°F. Products must be cold held at 41°F or below. COS by moving to another cooler. Health Authority recommends using 4 hour time as a public health control procedure for these items.

Observed no Certified Food Safety Manager (CFSM) for facility. The certificate posted was for Quanisha Jones however, she does not actively work at facility--she primarily works at a Roswell location. 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 mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine monthly.

Observed employees not properly cleaning deli slicer. There was significant food debris left on posterior crevice of blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by showing employees how to properly clean and sanitize slicer.

NOTE: Slicer must be completely broken down and detail cleaned at least once every 4 hours.

Back kitchen floors and floors in walk-in are in general need of cleaning.

Observed Certified Food Safety Manager certificate for Chris Rule expired (3/22/23). 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 no verifiable employee health policy for current staff. A majority of the forms were for former employees. Person in charge must ensure that all employees read and sign form. Blank forms were provided.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine monthly.