JERSEY MIKES SUBS

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom operator replaced Corrected On-Site

Intermediate - Required employee training expired 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 beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to bread. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table on table. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Prep cooler drawers. Next to flat top

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers in broken prep cooler nrxt to flat top

Basic - Toilet/urinal not flushing/functioning properly. Urinal . Out of order

Basic - Unnecessary items/unused equipment on the premises. Unused oven

High Priority - Non-food grade paper/paper towel used as liner for food container. -wet paper towel on shredded lettuce in walk-in cooler. Recommend food grade paper or placing deli paper between food and paper towel.

Basic - Current Hotel and Restaurant license not displayed. -need copy of the current license.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light shield missing above cases of chips by back door. May be replaced, individual light tubes installed or using shatterproof bulbs.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli turkey 48, deli ham 48, tuna salad 50, roast beef 50 in front counter deli cooler less than 4 hours. Per operator, products at proper temperature overnight, cooler opened frequently during set up. Warning - From follow-up inspection 2024-05-03: Roast beef 48, sliced cheese 50 less than 4 hours. Time Extended

Intermediate - - From initial inspection : 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. -Sahara Warning - From follow-up inspection 2024-05-03: Sahara certificate at other Jersey Mikes location. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door. Warning - From follow-up inspection 2024-05-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on walk-in cooler shelves, door. Warning - From follow-up inspection 2024-05-03: Time Extended

Intermediate - - From initial inspection : 11-26-1 Observed: 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. -provided blank copy to operator. Priority: Intermediate - From follow-up inspection 2023-07-14: Time Extended - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : 14-11-5 Observed: Equipment in poor repair. -inside of walk-in cooler door rusted. Priority: Basic - From follow-up inspection 2023-07-14: Time Extended - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : 35B-01-4 Observed: Exterior door has a gap at the threshold that opens to the outside. Priority: Basic - From follow-up inspection 2023-07-14: Time Extended - From follow-up inspection 2023-07-31: Time Extended

High Priority - Employee washed hands with cold water. -employee only turned on cold water to wash hands. Educated employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna salad 48, deli ham 45, sliced cheese 45 less than 4 hours per operator. States employees are not very good at keeping walk-in cooler door closed during prep times. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -can of oven cleaner above oil, vinegar and spices on dry storage shelf. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -per manufacturers instructions on quat tablet container, concentration should be 200ppm. 3rd sink approx 400ppm.

Basic - Equipment in poor repair. -exposed insulation in deli cooler at front counter. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floors soiled, wet under shelving in back room. -floors soiled throughout under equipment.

Basic - Floors not maintained smooth and durable. -floor covering in disrepair in back room. -walk-in cooler floor in disrepair.

Basic - Food stored on floor. -box of soft drink syrup stored on wet, soiled floor in back room. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -exposed insulation in deli cooler at front counter in close proximity to uncovered meats and cheeses. Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk-in cooler shelves rusted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler soiled with dust/debris. -interior of cold drawers on cook line soiled with food debris. -shelf under flat grill has build up of food debris.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken (removed wax paper by holding frozen chicken in 1 hand and removing paper with other) then handled bread and cheese which did not reach 165°f prior to service. Advised.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -turkey 46°f, roast beef 50°f in deli case, out of cooler frequently during lunch. -cut tomato 50-52°f in front counter. Per operator restocked approx 20 minutes ago and stacked above load line. Both out of temp less than 4 hours.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -next to 3 compartment sink. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. -no business name, no expiration date on food handler training certificates.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in salt. Corrected On-Site

Basic - Ceiling tile missing. -tiles missing or out of place above walk-in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door.

Basic - Food stored on floor. -bin, boxes,of chips, plastic bottles of beverages on floor. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -deli case has exposed insulation in close proximity to uncovered deli meats and cheeses.

Basic - Working containers of food removed from original container not identified by common name. -bulk salt.