Jersey Mike's Subs

Observed employee water bottle on top of a bulk container of sugar on the storage rack near the walk-in freezer. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC discarded the water bottle.

Observed several food containers being wet stacked above three compartment sink. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Remove containers to be rewashed, rinsed, and sanitized and recommend pyramid stacking until completely air dried.

Observed a measuring beaker being used as a scoop in the sugar bin with the handle touching the sugar. Dispensing utensils shall be stored in the food with their handles above the top of the food and the container. PIC removed beaker from sugar bin.

Observed employee handling and prepping food while wearing a metal bracelet on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have employee remove bracelet.

Observed several reusable cups in the back prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Educated person in charge (PIC) about employee drinks.

Observed sliced tomatoes and shredded lettuce tightly covered while in the cooling process, temperature of the food stayed at 50F over thirty five minutes. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Person in charge moved the food to the top shelf and vented the containers to decrease the temperature.

Observed sliced tomatoes, sliced provolone and shredded lettuce being held on time as a public health control (TPHC) inside the prep top cooler, but the date marking had 9/7 10:00-2:00. Also observed the entire meat and cheese cooler held on TPHC not properly marked indicating the start or ending time of the food products. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Employee properly marked the food items.

Observed no person in charge (PIC) upon my arrival. Employee stated the PIC was on the way back. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Food safety. Shift leader arrived shortly after starting my inspection.

Observed bulk containers of salt, sugar and cornmeal not labeled. 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. Employee labeled the food containers.

Observed boxes of bread stored on the floor inside the walk in freezer. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Employee moved boxes to shelf.

Observed no sanitizer test strips in the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase test strips for your sanitizer.