JERSEY MIKES

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese 47F cold holding, provolone 45F cold holding. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47F cold holding, provolone 45F cold holding. Manager discarded. Repeat Violation

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 tomatoes 47F cooling, Tuna salad 47F cooling, chicken salad 45F cooling. Manager had temp log. Determined items in a cooling process. Advised to place in freezer. Manager placed items in freezer. 2nd recheck cut tomatoes 35F, tuna 40F, chicken 40F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Candy and napkins stored on top of sink. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tong on handle of stove.

Basic - Missing drain plug at dumpster. In a shared plaza.

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

Basic - Open dumpster lid. In a shared plaza. Employee attempted to close, stated dumpster is against wall.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Manager has quat tabs. Recommend to use instead.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 51f ambient cooling, tomatoes 50f ambient cooling. All items prepped 3 hours ago. Rechecked both items after 4 hours and found above 41f. Tuna salad 45f cold holding, chicken salad 47f cold holding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad found at 45f and chicken salad found at 47f left in meat cooler overnight.

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. Shredded lettuce 45-51f ambient cooling, cut tomatoes 45- 50f ambient cooling. All items prepped 3 hours ago on cooling. Advised manager to rapid cool in walk in cooler. Rechecked after 4 hours. Still reading at 50f - 53f.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink near front counter is blocked with items.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles not properly labeled.

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

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grill hood system.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced lettuce 52f cold holding , tomatoes 50f cold holding , was placed in unit with in the last 45 mins advised to rapid chill, manager replaced with new ones and placed those in the walk in cooler to cool down

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. Emailed information

Basic - In-use tongs stored on equipment door handle between uses. Manager removed, washed and sanitized Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 52°, lettuce 49°. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor. Water stored on floor.