JERSEY MIKE'S SUBS

Manager lacking proof of Food Manager Certification. No CFSM certificate posted or copy available . The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority.

At time of inspection back door to food preparation area left open with no screening or air curtain. Outer openings of a food service establishment shall be protected against the entry of insects and rodents.COS: PIC Closed back door.

Observed interior of reach-in coolers, walk-in-cooler, walk-in-freezer soiled with accumulation of food residue. Clean more frequently to prevent this type of accumulation.

Observed personal care items ( jackets, ear pods, car key, half eaten cookie) stored on top of soda dispenser. Designate an area for employee's belongings located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.COS: PIC removed items from soda boxes/dispenser.

Paper Sack of Cornmeal found stored in shelving unit in kitchen uncovered and subject to contamination. COS: PIC closed bag and will purchase bins with lids.

Observed leaking pipe at plumbing fixture ( vegetable sink). Pipe for air gap is missing .

meat cooler at front food service is still out of order, Per PIC unit has been repair but the fix doesn't maintain temperatures .Advised to remove unused equipment.

Observed build-up of mold-like substance on surface of nonfood-contact surface ( soda machine). Observed build up of old food debris in sugar bins in main kitchen. PIC will clean at cob.

Accumulation of debris in drains. Accumulation of old food/mold inside cabinet of soda machine. Clean more frequently to prevent attraction of pests.

Observed employee with no beard guard/restraint. COS: Food handler with beard given beard restraint.

Many visibly soiled/wet wiping cloths on prep surfaces in front food service area. Cloths used to wipe crumbs but when they get soiled, they should be put in bucket of sanitizer or switched out for clean towels. COS: Towels put in bucket of sanitizer.

At time of inspection back door to food preparation area left open with no screening or air curtain. Outer openings of a food service establishment shall be protected against the entry of insects and rodents.

Walk-in-cooler has a leak, meat cooler at front food service is out of order, Per PIC there is a work order to repair units.

Observed build-up of mold-like substance on surface of nonfood-contact surface ( soda machine). PIC will clean area at cob.

Accumulation of debris under sinks, drains. Clean more frequently to prevent attraction of pests.

Person in charge not performing duties; not ensuring employees are cooking Time/Temperature Control for Safety Foods, through daily oversight of the employees'routine monitoring of the cooking temperatures.

Observed unlabeled spray bottle of chemical. COS: Person in charge labeled spray bottle of QUAT sanitizer.

Observed handles of utensils in use stored laying down on top of meats in prep top cooler. In use utensils should be stored on a clean portion of food preparation table or cooking equipment. COS: PIC placed in use utensils in empty containers.

Accumulation of debris under counter in front food service. Clean more frequently to prevent attraction of pests.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf Note: PIC could not locate bodily fluid clean-up kit or an equivalent antimicrobial effective against norovirus present in the facility. PIC will order a bodily fluid clean-up kit by end of day.

Buckets of sanitizer (Quat) in front service counter are being store on the floor, next to the boxes of dry goods that are sitting on floor ( see 14C) Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and use in a manner that prevents contamination of food, equipment,linens,or single-service articles

Boxes of dry goods on floor under front service counter. Single-use articles shall be stored in a clean, dry location and at least 6 inches above the floor.

Accumulation of dust on air vents above front service counter. Clean frequently to prevent accumulation of dust/debris that can contaminate the food. Per Person in charge it will get clean at cob.

Built up of mold along wall juncture in 3-compartment sink, caulking in handsink next to prep table is peeling off. The physical facilities shall be cleaned as often as necessary and maintained in good repair.

Sleeves of cups/lids and box of salt packets on floor under shelving in cabinets under self-serve drink dispenser area. Store single-service and singe use articles on the shelves in this cabinet or in another place 6" off the floor.

Accumulation of debris under shelving units in back prep area and counters in front service. Clean frequently to prevent accumulation that can be attraction for pests.