Jersey Mike's Subs

Observed the following deli meats and cheeses to maintain temperatures above safe zone of 41F or below in the front line reach in cooler: Ham, Turkey, Tuna Salad. COS: PIC moved all items within the unit that were not held overnight and unopened to the walk-in cooler. All open meats and cheeses will be discarded four hours from time placed into the cooler. PIC has contact maintenance to service the unit. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

-Observed build-up of debris (rust) in deli-case and ice built up on compressor.

-Observed employee beverage and ear buds stored on shelving unit in dry goods. Personal items cannot be stored over or on prep areas. Also, employee items cannot be stored over or next to food product, single service items and clean dishes.

Observed the following deli meats and cheeses to maintain temperatures above safe zone of 41F or below in the front line reach cooler: Turkey, Roast Beef, Capicola, Tuna, Salami, White American, Provolone. (see temperature log for details)

CA: PIC moved all items within the unit that were not held over night and unopened to the walk-in cooler. All open meats and cheeses will be discarded four hours from time placed into the cooler. PIC has contact maintenance to service the unit. RCA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed sanitizer concentration in three-compartment sink to dangerously exceed the maximum 400ppm. CA: PIC diluted solution until within the appropriate range of 200pmm-400ppm.

Observed wiping cloth stored in sanitizer side of triple sink. Upon further conversation with PIC, protocol is to use sanitizer from triple sink first thing in the morning and hang clothes on hooks. RCA: PIC shall begin storing wiping cloths in sanitizer buckets. RCA: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Observed build-up within soda and tea dispenser nozzles. Observed build-up within drip tray of soda machine. CA: PIC removed all nozzles and drip to to sanitize and scrub.