JERSEY MIKES SUBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes (48F - Cold Holding), front line, held less than four hours per operator. Operator moved to walk in cooler for quick chill. Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut lettuce (46F - ambient cooling for 6.25 hours, walk in cooler

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. --cut lettuce, 46F - ambient cooling for 6.25 hours, walk in cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cut lettuce, 46F - ambient cooling for 6.25 hours, walk in cooler, covered in deep pan

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -brownies and cookies for customer self service on front line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler are soiled -shelves holding dry goods on front line above slicer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over sliced tomatoes in walk in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at triple sink -can opener Repeat Violation

Basic - Cardboard used to line food-contact shelves in walk in cooler. Corrected On-Site

Basic - Drain cover(s) missing at triple sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -over soda bottles and open bag of sugar by walk in cooler Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. -gaskets on walk in cooler

Basic - Food stored on floor. -box of chicken in walk in freezer. Operator corrected. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board on front line. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided copy to operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -drain under triple sink -shelves holding bread containers on front line

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

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

High Priority - Toxic substance/chemical improperly stored. -peroxide all purpose cleaner stored next to bag of bulk sugar. -spray bottle of cleaner stored on prep table. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in back area. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of clear liquid not labeled hanging on the shelf above prep table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored on top of bag of bulk sugar Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over deli roast beef in walk in cooler

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical on counter next to deli slicer. Manager relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled/stained cutting board, white, in clean wares area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee snack in walk in cooler on box of wraps. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items over deli slicer, over deli papers and on bag of sugar.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies and brownies at front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety shredded lettuce at ambient temperature of 50F not cooled to 41 degrees Fahrenheit within 4 hours. Prepped at 9:00am, 50F at 1:40pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad on front assembly line 48F, less than four hours per operator. Advised to rapid chill.

High Priority - Time/temperature control for safety shredded lettuce at ambient temperature of 50F not cooled to 41 degrees Fahrenheit within 4 hours. Prepped at 9:00am, 50F at 1:40.

Intermediate - Food-contact surface soiled. Deli paper for sandwiches stored in a soiled cabinet, behind cash register area.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to three compartment sink blocked by bread rack Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal food not properly identified and segregated from food contact surfaces. Employee snack stored over open box of deli paper.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Worker on line had hair flowing down the back.

Basic - Floor soiled/has accumulation of debris in walk in cooler under shelving units.

Basic - No handwashing sign provided at a hand sink used by food employees behind cash register.

Basic - Storage shelves with rust that has pitted the surface in rear storage area.

Basic - Unwashed portabello mushrooms stored over ready-to-eat sliced tomatoes, unwashed lettuce stored with shredded ready to eat lettuce in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Utensil is hand washing sink by triple sink. Corrected On-Site

Basic - Food stored on floor. In walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by prep area blocked by rack of bread. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with food. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee making sandwiches.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers on storage shelf.

Basic - Ice buildup in walk-in freezer. From fan covers.