JERSEY MIKE'S SUBS #5084

Observed the backdoor to not be protected from the entry of insects and rodents. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Note: The facility will need to have the backdoor repaired to protect from the entry of insects and rodents.

Observed one food employee to have no health agreement signed by them or the manager.

511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

COS: The PIC immediately had the employee sign the health agreement and informed them about diseases that are transmissible through food.

Observed 4 containers of shredded lettuce cooling while fully covered.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: The PIC immediately uncovered the food to ensure proper heat transfer.

No sanitizer was made in facility.

if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

Note: PIC immediately made sanitizer in sanitizer buckets.

Observed several squeeze bottles of sauces and oils to be unlabeled throughout facility.

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.

Note: PIC will label all unlabeled foods.

Observed 3 containers of shredded lettuce and a container of sliced tomatoes cooling while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC uncovered food to ensure proper heat transfer.

No food service permit was posted in facility.

Post the permit in a location in the food service establishment that is conspicuous to consumers

Note: PIC will have permit posted.

Observed 3 containers of shredded lettuce cooling while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC uncovered shredded lettuce to ensure proper heat transfer.

Observed facility to not be testing their QAC sanitizer solutions.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Note: PIC will begin testing the sanitizer solution concentrations with QAC test strips.

Observed 4 containers of shredded lettuce cooling while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC uncovered shredded lettuce to ensure proper heat transfer.

Observed facility without QAC test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Note: PIC will get manager to order QAC test strips.

Observed 1 of 2 shared dumpsters without drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Note: PIC will notify proper personnel to install drain plug on dumpster.

Observed drain stopper in sanitizing compartment of 3-comp sink not sealed properly to hold water. All physical facilities shall be maintained in good repair. Note: PIC will notify manager to fix drain stopper.