Jersey Mike's

Observed employees in the front food service serving food to customers with hair restraint/beard guard. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

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.

This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC advised to use beard guard.

Observed expired permit of 2022 posted on the wall. This is a repeated violation.511-6-1.02(1)(f)(1): Post the permit in a location in the food service establishment that is conspicuous to consumers. 3rd time repeat offense and another repeat regarding expired food permit may lead to issuing a citation.A legal notice was issued. PIC advises to post a current food permit.

Observed wall base missing and holes on kitchen walls. 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. PIC HAS 10 days for repairs

Observed failure to date mark ready to food items (lettuce and sliced tomato) in walk-in cooler. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. Prepackaged deli meats removed from original packging has no date mark, cut tomatoes and cut lettuce has not date mark. PIC was advised that refrigerated, prepared foods or prepackaged foods, being held in the facility for more than 24 hours must be labeled with a preparation date or 7 day discard by date. whatever product is left on the 7th day shall be discarded.

Observed all the squeezed food bottles in front food service not labeled With their common names. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (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. PIC advised to label bottles.

Observed expired permit of 2022 posted on the wall. This is a repeated violation.511-6-1.02(1)(f)(1): Post the permit in a location in the food service establishment that is conspicuous to consumers. Another repeat offense regarding expired food permit may lead to issuing a citation. PIC advises to post a current food permit.

Observed improper covering of salsa in cooler. Observed chicken and steak uncovered in cooler CA: PIC was advised to replace covering to prevent contamination in salsa. Advised PIC to cover chicken and steak to prevent contamination.

511-6-1.04(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;

Observed cheese and tuna salad not not labeled in walk in cooler. Advised PIC to properly label cheese and tuna salad with name of food item. CA: Label food item with name of item so item can be properly identified.

511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

(iv) The name and place of business of the manufacturer, packer, or distributor; and

(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf

(vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling.

(vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.

3. Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer:

(i) The manufacturer's or processor's label that was provided with the food; or

(ii) A card, sign, or other method of notification that includes the information specified under paragraphs 2(i), (ii), and (vi) of this subsection.

4. Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if:

(i) A health, nutrient content, or other claim is not made;

(ii) There are no state or local laws requiring labeling; and

(iii) The food is manufactured or prepared on the premises of the food service establishment or at another food service establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

Observed employee prepping food without hair restraint.

Observed non food contact equipment, such as refrigerator door handles with built up debris. CA: Advised PIC to regularly clean outside of equipment to prevent buildup.

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.

Observed drinks inside of reach in freezer and a drink on the top shelf of the WIC. CA: Advised PIC to establish designated area for employee items.

(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.