Jersey Mike's Sub

10D: .04(4)(d)Observed multiple squeeze bottles in the main kitchen that were not labeled with their common name. Items removed from their original container and placed into a working container shall be labeled with their common name. This is the second repeat violation on a routine inspection. A third repeat violation may result in permit suspension. Corrective Actions: The person in charge labeled containers.

10D: .04(4)(d)Observed multiple shakers and squeeze bottles were not labeled with their common names. Working containers shall be labeled with their common names.

15A: .05(6)(a)Observed the sliding cooler had a build up of frost in the upper portion of the cooler that was also dripping onto the shelf underneath it. Equipment shall be in good repair and proper adjustment.

4-2B: .05(6)(n)Observed one sanitizer bottle, three compartment sink and two buckets did not have any sanitizer concentration in them. 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 re-made sanitizer solution to the correct strength.

8-2B: .07(6)(b)Observed two spray bottles with liquids that were not labeled. Working containers with chemicals shall be labeled with their common name. This is a repeat violation. Repeat violations may result in permit suspension. Corrective Actions: Employee labeled spray bottles.

11C: .04(6)(c)Observed a bag of raw chicken thawing in the 3 compartment sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge relocated the food to the walk-in cooler.

13A: .02(1)(d)Observed the current inspection report was not posted. The most current inspection report shall be posted. Corrective Actions: The pic posted current inspection report.

15C: .05(7)(d)Observed the meat cooler, grill, inner and outer prep top cooler, back meat slicer and table top blade holder had an accumulation of old food residue and debris. Observed all equipment has an accumulation of old food residue and debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17C: .07(5)(a),(b)1,2,3Observed a heavy accumulation of food and residue on the floors, under and in between equipment throughout the main kitchen and inside the walk-in cooler. 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)

1-2A: .03(2)There was no Person in Charge at the time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)

2-2A: .03(1)(c)2,3,17Observed employee was not aware of their employee health agreement policy and requirements. 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) Corrective Actions: Coached employee on their employee health agreement policy and requirements.

17C: .07(5)(a),(b)1,2,3Observed the flooring in the main kitchen and the women's restroom had a heavy accumulation of food and debris on them. 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)

2-2A: .03(4)(a)(b)(c)(e)(f)Employee was not able to provide signed agreement forms for the food employees onsite. 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)

Provided a copy of the employee health agreement form.

*This is a critical violation and must be provided signed and onsite on or before 1-13-25 or permit will be suspended.

2-2D: .07(3)(b)Facility did not have paper towels at the hand washing 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) Corrective Actions: Employee supplied the hand washing sink with paper towels.

2-2E: .03(6)Employee was not able to provide a vomiting and diarrheal kit and their written procedures. 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 multiple foods in the reach-in meat and cheese cooler were holding a temperature greater than 41 degrees. Employee stated door was not closed all the way. Ambient air temperature reached 41 degrees F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was rapid cooled and door was completely closed.

8-2B: .07(6)(b)Observed multiple spray bottles with liquids in them that were not labeled with their common name. Working containers with toxic chemicals shall be labeled with their common name.

*This is a repeat violation. Three repeat violation on a consecutive routine inspection may result in permit suspension.

10D: .04(4)(d)Observed multiple squeeze bottles and shakers that were not labeled. Food removed from their original containers and placed in a working container shall be labeled with their common name.

12B: .03(5)(i)Observed two employees preparing food that did not have their hair properly restrained. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)

*This is a repeat violation. Three repeat violations on a consecutive routine inspection may result in permit suspension. Corrective Actions: Employees properly restrained hair.

15C: .05(7)(d) Observed the meat reach-in cooler, prep top cooler, oven and the cabinet next to the prep top cooler had an accumulation of old food residue on the interior and exterior of them. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)