JERSEY MIKE'S SUBS

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. Printed a copy for operator. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a couple of employees with watches on, employees removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed an employee without a beard guard on preparing orders.

Basic - Single-service articles improperly stored. Observed two cases of carry out bags on the floor, employee moved to shelf. Corrected On-Site

High Priority - Container of medicine improperly stored in walk in cooler at pickles, top shelf. Operator removed. Corrected On-Site

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Snap trap on line not covered. Operator removed. 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 obtained form, and signed. Other employees will sign. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at cook line. Operator has part ordered. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting at triple sink. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line. Operator will obtain. Corrective Action Taken

Basic - Stored food not covered: cut portobello mushrooms in walk-in cooler not covered. Operator covered. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer stored over bag of sugar at storage shelves. Manager removed to chemical storage area. Corrected On-Site

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed handsink at back prep is a prep style sink that on original plans was designated a handsink. It now used as a prep sink and no handwash sink in vicinity of warewash area. No violations observed area not in use at time of inspection.

Basic - Carbon dioxide/helium tanks not adequately secured. Manager chained to soda stand. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with bracelets. Manager had all remove and wash hands. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees with beards working food.

Intermediate - Handwash sink missing in warewashing or food preparation area. No handsink at 3 bay sink area.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided form at inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit in walk-in cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no working light in walk-in cooler.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed lots of loose items stored in mop sink. Mop sink seemed unused. Observed mop bucket at back door. Operator admitted dumping water on grass outside back door. Operator was advised that all waste water must be disposed of into a septic or sewage system. Must Use mop sink to dispose of mop water. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Foods were all put on cold table at 945 and will be discarded if not used by 145 pm 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. Inspector provided via email. Corrective Action Taken

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. Inspector provided forms via email. Corrective Action Taken

Basic - Can opener blade not kept sharp - observed metal shavings. Observed dull and rusted can opener blade.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided via email. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris on hinges of equipment and exterior of coolers soiled.

Basic - Stored food not covered. Observed boxes of dough and bread in walk-in freezer with packaging opened and not reclined leaving food open to contamination. Manager reclined. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed water spray bottle with no label.

Marked exit/path to marked exit blocked. For reporting purposes only.back at sit blocked by mop bucket and stacks of boxes.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile missing at front counter. Manager states that the AC was leaking and repair was underway. After hurricane no leaks have been occurring. No sign of leak other than missing tile.

Basic - Current Hotel and Restaurant license not displayed. Observed last year's license displayed.

Basic - Floor soiled/has accumulation of debris throughout establishment.

Basic - Floor tiles missing and/or in disrepair. Observed tile grout receded and missing at cookline with old food in grout lines.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Toxic substance/chemical improperly stored. Observed spray chemical bottles stored on open rack over and pointed toward open package of tortillas. Manager removed chemicals to the chemicals storage area. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form for Time as a Public Health Control. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler. Manager moved items to personal food box. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Trash receptacles not provided where needed in establishment. No conveniently located trash can at handsink area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and cut lettuce on front counter cold table found at cut tomatoes (51F - Cold Holding); cut lettuce (50F - Cold Holding). Items must be used or discarded by 100pm. Manager will use time as a public health control until serviceman can arrive to correct holding table to hold foods with a temperature of no more than 41F throughout the food. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Can opener blade not kept sharp - observed metal shavings and rust on blade.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service boats on top of cooler wat front counter not protected from contamination. Inverted. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment.

Basic - Bowl or other container with no handle used to dispense food at corn meal. Operator removed the item. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees in female bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at the Three Compartment Sink.

Basic - Wood food-contact surface not properly sealed at sink.

Basic - Working containers of food removed from original container not identified by common name. Shaker can not labeled.