JERSEY MIKE'S SUBS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink by front counter of establishment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area.

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm) operator discarded solution. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) on reach in cooler at front counter, as per operator less than 1.5 hours. Operator moved sliced cheese container to walk in cooler. 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. See stop sale. Observed sliced tomatoes not time marked at front counter, as per operator less than 1.5 hours. Operator time sliced tomatoes during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at front counter. Operator cleaned during inspection. 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 form via email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna and chicken salad not date marked on shelves at walk in cooler, as per operator over 24 hours. Operator dated food during inspection. Corrected On-Site

Basic - Food stored on floor. Observed cookies case on walk in cooler floor. Operator stored properly during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Observed sandwich bags case stored on floor at front counter, employee stored properly during inspection. Corrected On-Site

Basic - Stored food not covered. Observed raw steak case not covered on shelves at walk in cooler floor. Operator covered during inspection. 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. Repeat Violation

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad not dare marked inside walk in cooler, as per employee from previous day.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on sliced meats reach in cooler at front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed mushrooms and jalapeños containers not identified with common name inside walk in cooler.

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. Provided form during inspection.