JERSEY MIKES SUBS

1-2A: .03(2)Observed PIC (Person in Charge) not present during inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)

2-2A: .03(2)(o)PIC was unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. 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)

2-2A: .03(1)(c)2,3,17PIC was unable to demonstrate their knowledge and awareness of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

10D: .04(4)(d)Observed multiple containers of seasonings not labeled with the common name. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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)

12A: .04(4)(q)Observed food stored on the floor in the walk-in cooler and walk-in freezer. 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: Employee moved all foods to a storage shelf at least 6 inches above the floor.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.

1-2A: .03(2)(a)-(l), (n)Observed facility without key drop agreement from companies providing key drop/after-hour deliveries. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

1-2A: .03(2)(a)-(l), (n)Observed after-hour (key drop) deliveries without a delivery temperature recorded on the invoice. 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)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the food items.

10D: .04(4)(d)Observed multiple in-use containers of seasonings, sauces, and oil not labeled with the common 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)

15A: .05(6)(a)Observed small prep cooler unable to maintain a temperature below 41F. 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)

2-2D: .06(2)(o)Observed a plastic bucket stored in the hand washing sink. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge (PIC) moved to the bucket to the appropriate location.

17D: .07(4)(b)Observed two employee phones stored on the kitchen prep counter. 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: PIC moved the employee phones to the designated employee areas.

2-2D: .06(2)(o)Observed a plastic container stored inside a hand sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The container was removed from the hand sink.//

13A: .02(1)(d)The most current inspection report from 2/7/2025 was not posted in public view.// 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 was posted.//

15A: .05(6)(a)Ice accumulation observed inside the walk-in freezer ceiling vent, shelving unit, and floors.// 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)

1-2A: .03(2)(a)-(l), (n)Facility could not provide a written agreement (key drop) for when the food supplier delivers after hours. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that employees are aware of their responsibility to report foodborne 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)

17C: .07(5)(a),(b)1,2,3Observed walk-in cooler floors with food debris accumulation.// 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 a plastic container stored inside a hand sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Container was removed from the hand sink.//

2-2E: .03(6)Facility could not provide procedures or a disinfectant to clean incidents of vomit or diarrhea.// A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

11D: .05(3)(g)Person in charge could not locate a thermometer in the facility.// A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

12B: .03(5)(g)Observed an employee prepping exposed foods while wearing a watch on her wrist.// 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: Employee removed her watch.//

15A: .05(6)(a)Ice accumulation observed inside the walk-in freezer ceiling vent.// 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)

15B: .05(3)(h),(i)Person in charge could not locate sanitizer test strips.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16A: .06(1)(g),(h)No hot water available in the whole facility.// The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)