JERSEY MIKES SUBS

2-2A: .03(2)(o)PIC cannot demonstrate in a verifiable manner that employees are aware of health policy. 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)

6-1A: .04(6)(f)Observed several time/temperature as a safety control (TCS) foods being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded.

15A: .05(6)(a)Observed front display cooler with an ambient temperature of 48 degrees. 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 does not have test strips for quat sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

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)

2-2D: .07(3)(a)Observed no sink at hand sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

2-2D: .07(3)(b)Observed no paper towels at hand sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed ready to eat food items being stored below unwashed produce in walk in cooler. Observed raw chicken being stored above ready to eat food items in stand-up freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

4-2B: .05(7)(a)1Observed an accumulation of a moldlike substance in ice machine and in drink dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

12B: .03(5)(g)Observed employees wearing watches. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watches were removed.

13A: .02(1)(d)Facility not displaying most current inspection report. 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) Corrective Actions: Today's inspection report will be provided for posting.

15C: .05(7)(d)Observed an accumulation of dust and debris on the shelving and equipment throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed an accumulation of residue and debris on the walls and floors throughout facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2D: .06(2)(o)Observed food being stored in handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Food was removed form handwashing sink. Sink was cleaned and sanitized.

17D: .07(4)(b)Observed employee items (cellphone, laptop, drink) being stored in food prep area. 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. (C) Corrective Actions: Items were relocated to designated employee area. Area was cleaned and sanitized.

1-2A: .03(2)(a)-(l), (n)Today's unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

1-2A: .03(2)(o)Facility does not have key drop agreement on site. The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

2-1B: .03(5)(c)Observed employee getting on phone multiple times in kitchen and then resuming food prepping activities without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC told employee to wash hands before resuming food prep.

2-2D: .07(3)(a)Observed no soap on front hand sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.

4-2B: .05(6)(n)Observed employee wiping counters with a rag out of a sanitizer bucket with a 0ppm of sanitizer (QUAT) A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Employee was asked to remake sanitizer to required ppm.

6-1A: .04(6)(f)Observed time/temperature as a safety control (TCS) foods being held above 41 degrees. ***second consecutive violation Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Prep cooler was turned on allowing items to properly cool down.

8-2B: .07(6)(b)Observed several spray bottles without a label. ***second consecutive violation Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

12C: .04(4)(m)Observed multiple wet rags being stored in a sanitizer bucket with 0ppm (quat) Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to required concentration.

13A: .02(1)(d)Facility not displaying most current inspection report. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C) Corrective Actions: Today's report will be given to post.

17D: .07(4)(b)Observed employee drinks being stored directly on top of restaurant items. 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. (C) Corrective Actions: Drinks were removed and placed in designated employee area.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge not aware of food code or employee health policy. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

3-1C: .04(1)Observed open box of food under a leak in the walk-in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food was discarded.

6-1A: .04(6)(f)Observed time/temperature as a safety control (TCS) foods being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was allowed to cool down after turning on the prep cooler.

8-2B: .07(6)(b)Observed multiple spray bottles without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Spray bottles were labeled with common name.

15A: .05(6)(a)Observed a leak in the walk in cooler. 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)