JERSEY MIKES SUB

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F more than 4 hours in the display prep cooler (see temperature log) ** 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

15A: .05(6)(a)The ambient air temperature of the display cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15B: .05(3)(h),(i)Facility's Quat sanitizer test strips are not measuring the sanitizer properly. Facility's Quat sanitizer test strips are measuring sanitizer at 100ppm, whereas test strips used by the health authority measured sanitizer at 200ppm (minimum Quat sanitizer concentration for food contact surfaces). A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods colding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1B: .04(6)(f)Bacon cooked from a raw state hot holding less than 135F for more than 2 hours. Not all portions of bacon were cooked to a crispy state. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Bacon discarded.

6-1C: .04(6)(d)Multiple containers of cut lettuce and cut tomatoes did not cool to 41F in 4 hours. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION A time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cut lettuce and cut tomatoes. Lettuce cooling in deep containers in the walk in cooler while covered and stacked. Lettuce and tomatoes also cooling in prep coolers/tables where high levels of worker activity are occurring. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling pans in thin pans and placing on the top shelf of the walk in cooler. Also discussed that foods can be left uncovered as long as no source of contamination can occur.

12A: .04(4)(q)Observed water drops on the exterior packages of several foods items in the walk in cooler from the water leaking from the fan. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods were removed from the boxes and relocated to a shelf not near the water leak.

13A: .02(1)(d)The most current inspection report from 11/5/24 not on display. Today's inspection report must be placed on display by 7/11/25. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

15A: .05(1)(i)The ambient air temperature of the display prep cooler is greater than 41F. Observed water leaking from the fan in the walk cooler. Observed ice on the floor in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)