JERSEY MIKES SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made tuna (45F - Cold Holding); roast beef del8 meat (47F - Cold Holding) in deli case at front counter. Operator stated both items were placed in case this morning. Operator stated employee may not have taken both items straight from walk-in-cooler to deli case. Operator stated door will stay closed on deli case to chill both items. 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to prep table blocked with large trash can and a bucket in hand wash sink. Operator removed trash can and bucket. Corrected On-Site

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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection

Basic - Bowl or other container with no handle used to dispense food. Pan without handle used to dispense sugar from container in prep area. Operator removed pan Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler and on bottom drawer of reach-in cooler next to grill soiled Repeat Violation

Basic - Single-service articles improperly stored. Box with wrapped straws stored on floor under front counter. Operator removed box with straws to properly store. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live small flying insect in kitchen prep area

High Priority - Toxic substance/chemical improperly stored. Cleaning chemical spray bottles store next to napkins on front line under counter. Moved by manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen area block by trash can. Moved by manager. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees Nick and Kevin hired over 60 days with no proof of training. Manager stated in process of getting employees training Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on back prep table in kitchen. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on front line wearing watch while preparing food

Basic - Equipment in poor repair. Walk in cooler door with torn gasket Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. 1. Floor on front line with food debris build up 2. Walk in cooler floor with food debris

Basic - Food stored on floor. Case of soda cans stored on floor next to dry storage rack in back kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on exterior of flat top grill on front line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside bottom area of glass reach in cooler on front line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with solution stored on prep table in back kitchen area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet sanitizer towel not stored in sanitizer bucket on front line.

Exit door locked. For reporting purposes only. Exit back door in kitchen block with trash