JERSEY MIKE'S SUB

2-2A: .03(2)(o)3 of the 4 employees on site had not signed the employee health policy agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

2-2D: .06(2)(o)At time of inspection, observed a large container of lettuce stored inside the front handwashing sink. Observed mustard splashes in the back handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Lettuce was discarded. Instructed person in charge to clean and sanitize mustard from the back handwashing sink.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in freezer.

10D: .04(4)(d)Observed several food ingredients (sauces, oregano, salt, pepper) stored in working containers not labeled with their common food name. 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. (C) Corrective Actions: Working containers were labeled.//

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)