JERSEY MIKE'S SUBS

Observed several food items cold holding at above 41F along front food service area (see asterisks).

C/A: 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 when cold holding.

COS: PIC advised that temperature fluctuation in cooler was due to door opening; all out of temperature less than 4-hours per CFSM. Lettuce discarded in cold table and tomatoes (display cooler) moved to WIC to be rapidly cooled. Items in prep top cooler placed on ice.

Observed food items stored uncovered along front food service cold tables (no active service during this time) and inside display meat cooler along front food service area.

C/A: Unless cooling, all food must be stored covered.

COS: All food items covered.

1. Observed black soil and food debris accumulated throughout prep top cooler (top and lower drawers) in front food service area.
2. Observed black mold-like accumulation hanging from vents in ceiling of WIC in main kitchen.
3. Observed water and black substance accumulated in cabinet under drink machine in lobby.

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

Observed several food items cold holding at above 41F along front food service area (see asterisks).

C/A: 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 when cold holding.

COS: PIC advised that temperature fluctuation in cooler was due to door opening. All foods placed in ice bath in display unit and Baine-Marie unit; foods on cold table 2 and mayo discarded.

Observed employees preparing food along front food service area without hair restraints.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed several food items cold holding at above 41F along front food service area (see asterisks).

C/A: 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 when cold holding.

COS: PIC advised that temperature fluctuation in cooler was due to door opening- unit observed at 41F at 3:30pm. Other items out of temperature for less than 4 hours placed in ice bath.

Observed food items stored uncovered along grill and front food service cold tables

C/A: Unless cooling, all food must be stored covered.

COS: All food items covered.

Observed employee preparing food wearing several rings - not a plain wedding band along front food service area.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed scoop handle in contact with food and utensil with no handle stored in corn meal container along shelving in main kitchen.

Observed front food service hand-wash station stained with large amounts of food debris.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: Hand-wash station cleaned/sanitized.

Observed food items stored uncovered along grill and front food service CH line.

C/A: Unless cooling, all food must be stored covered.

COS: All food items covered.

Observed sanitizer buckets stored directly on floor of front food service area.

C/A: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

COS: Sanitizer stored properly.

Observed spillage and debris inside cabinet under drink machine in lobby of facility.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.