JERSEY MIKE'S SUBS

Observed several foods stored uncovered in display cooler, bacon on grill, and back-up prep cold table along front food service area.

C/A: Unless actively cooling, all food must be stored covered.

COS: All food covered.

Observed missing ceiling/wall tiles above WIC in main kitchen.

C/A: Replace ceiling tiles; All physical facilities shall be maintained in good repair.

Correct within 30-days.

Observed sliced tomatoes (2-trays) and shredded lettuce cold holding along both cold tables in front food service area at above 41F.

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All tomatoes discarded, and lettuce placed in cold unit to rapidly cool to 41F (Lettuce @ 2:10pm- 42F).

Observed no QAC test strips on-site to verify sanitizer concentration used at 3-compartment sink.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Facility receives key drop deliveries but is unable to provide key drop delivery agreement with food vendor.

C/A: Obtain key drop delivery agreement with vendor; Employees must observe and verify delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m).

*Provided key drop delivery agreement via email to EHS within 10-days.

Observed several food items stored uncovered along cold tables (2), on grill (bacon), and in display meat cooler along front food service area.

C/A: Unless cooling; all food must be stored covered.

COS: All food items covered.

Observed dishes wet nested, stacked along dish rack above 3-compartment sink in main kitchen.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Observed several food items stored along cold tables in front food service area cold holding at above 41F (see asterisks).

C/A: 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.

COS: All food placed on ice and in WIF.

Observed several food items stored along cold tables and grill (cooked bacon) in front food service area stored without lids exposed to potential contamination.

C/A: Unless cooling, all food must be stored covered.

COS: All food covered.