JERSEY MIKES SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to cook line grill: cheese (47F - Cold Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored above three compartment sink stained. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front of walk-in cooler. Employee provided towels at hand washing sink. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer +8F.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored next to walk-in freezer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above three compartment sink. Repeat Violation

Basic - Food stored on floor. Plastic bottles of Pepsi in front of walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of dining room soda machine. Walk-in cooler gaskets. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water hanging on shelf next to oven. Employee added label to bottle. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talked to customer on the phone to take an order and then proceeded to handled bread without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored on shelf with clean dishes next to three compartment sink. Manager moved bottles to area where chemicals are stored. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored above three compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof provided employees are informed.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda boxes on shelf next to back door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above three compartment sink. Air conditioning vent in front of walk-in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers stored on top shelf of dish rack next to three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above soda boxes. Manager discarded drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats stored on dry storage shelf in front of walk-in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for scoop touching tuna salad stored in front display case. Manager removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of dining room soda machine.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-01-2022.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk-in cooler, cut lettuce at 60F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomato on the front line, 55F. These were moved to time as a public health control for now, 2.75 hours left until discard. Form sent. ALSO, cut lettuce in the walk-in cooler, 60F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels in the men,s restroom. Paper towels were added. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee water bottle over I prepped onions and lettuce, in the walk-in cooler. This was moved to the back hall table. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed used apron stored on the bottled drinks along the back wall. This was moved to the laundry bag. Corrected On-Site

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed frozen solid staff adjust hat and then continue preparing food, no hand wash. - From follow-up inspection 2021-11-05: Observed staff answer the phone, and no glove change prior to touching bread and wrapping sandwiches. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed lack of any training available for review. Warning - From follow-up inspection 2021-11-05: Observed no employee training available for review. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. Repeat Violation Admin Complaint

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed April as the manager, no Certified Food Manager, over 30 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the pusher head for the tomato slicer with dried food debris in between the 'leaves'. ALSO, the soda nozzles have foreign substance on them.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinks stored over the bulk sodas.

Basic - Food not stored at least 6 inches off of the floor. Observed a case of chips stored in the back hallway, A the floor.

Basic - Standing water in bottom of walk-in-cooler. Observed puddles of water on the floor in the walk-in cooler. Repeat Violation