JERSEY MIKE'S SUBS

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 - Wet mop not stored in a manner to allow the mop to dry. The manager stored the mop to dry during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed turkey in handwashing sink beside cook line. The turkey was removed from handwashing sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); cut leafy greens (47F - Cold Holding) in reach-in cooler on front line. The manager moved some of the cut tomatoes and cut leafy greens into reach-in cooler across from the front line reach-in cooler. Corrective Action Taken

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 - Equipment and utensils not properly air-dried - wet nesting.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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 - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (47F - Cold Holding) in walk-in cooler. The manager moved ham to reach-in cooler. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); Turkey (50F - Cold Holding); cheese (49F - Cold Holding) in front counter reach-in cooler. The manager is moving all products into walk-in cooler. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler front counter ambient temperature 49F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda machine soiled.