JERSEY MIKE'S SUBS 13160

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler since 9:30am, operator moved to freezer to rapidly chill. sliced tomatoes (46F - Cold Holding) Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Richard Karina Lacey

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. Jacob Peter Rick Courtney Tay K

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. Cut tomatoes and lettuce at front make line. Operator time marked. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

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.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing single use glove put raw beef on the grill, touched sub wrapping paper and tortilla wrap without washing hands and changing gloves. Discussed with manager who had employee wash hands and change gloves. Corrective Action Taken Warning

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. Emailed form to operator Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Gary B. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice chute on lobby beverage machine. Warning

Basic - Ceiling tiles with accumulated dust. Multiple tiles in lobby area Warning

Basic - Current Hotel and Restaurant license not displayed. Operator emailed a copy of license Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table. Employee drinks on prep table in kitchen area. Operator removed. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while preparing food Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled. Exterior area around soda nozzles on lobby beverage machine. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over deli meat in walk in cooler. Operator corrected shelves. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2022-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee has food handlers training out of 14 Repeat Violation - From follow-up inspection 2022-03-16: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Both kitchen blocked and sinks were blocked. With employees working.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (53F - Cold Holding); sliced tomatoes (55F - Cold Holding); shredded cheese cheese (70F - Cold Holding) food was moved to cooler for quick cool down. shredded lettuce (40F- Cold Holding); sliced tomatoes (40FF - Cold Holding); shredded cheese cheese (40F - Cold Holding) Repeat Violation** Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Blue spray bottles over the tomatoes prep

Intermediate - Handwash sink not accessible for employee use at all times. Pan, brooms and pans in hand sink employee moved food and mops Corrected On-Site Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee has food handlers training out of 14 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottles stored by three compartment sink.

Basic - 3buckets of deli chips stored at least 6 inches off of the floor.

Basic - Employee personal food not properly segregated from food to be served to the public. Employee foods and beverages above ready to eat lettuce and tuna salad

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Head sets,computer and boom box amplifier.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above three compartment sink

Basic - Food stored on floor. Frozen dough and case of Phillip meat stored on floor in walk in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inverted in front of hand sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.