JERSEY MIKES SUBS

Observed employee drinking from cup with no lid r straw. Observed opened soda can stored on prep sink. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA; employee placed lid and straw on cup, soda voluntarily discard.

Observed food handlers handling food with hand and wrist jewelry. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed food handler handling food with hair not properly restrained. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles

Observed wet wiping cloth stored on 3 compartment sink. CA: 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

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. COS- Cloth moved to sanitizer water solution.

Observed food stored uncovered in cold well at the time of inspection. CA: Unless food is in constant use, all food shall be stored covered to prevent contamination.

Observed employee filling up a container with water from the handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Discussed with PIC that they may not use a handwashing sink for anything other than handwashing. PIC said that they thought it was fine because the container is not in the sink and there are other handwashing sinks available. Discussed with PIC that the handwashing sinks cannot be used for other tasks regardless of how many other handwashing sinks are available.

Observed brown residue after wiping the soda dispenser nozzles for Starry drink and mountain dew drink. PIC stated that they usually sanitize the nozzle without cleaning. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with PIC that the nozzles of the soda dispensers must be cleaned, rinsed, and sanitized.

Observed lettuce and tomatoes cooling and tightly covered at temperatures above 41F in the walk in cooler. Observed lettuce and tomatoes being placed on front line prep top cooler without proper cooling methods. PIC stated that the lettuce and tomato was prepped an hour and a half prior to inspection. CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be Loosely covered, or uncovered if protected from overhead contamination during the cooling period. COS: Discussed with PIC that the lettuce and tomato must be uncovered in the walk in cooler to help the cooling process. PIC uncovered the prepped lettuce and tomato and also put ice and water in the prep top coolers to help the TCS food cool properly. Observed majority of TCS foods properly cooled to 41F or below after being cooled uncovered in walk in cooler and freezer. One set of lettuce in a metal pan and one set of tomatoes in a metal pan did not cool to 41F or below and was thrown out.

Hand sink did not have paper towels or a hand drying provision at the time of inspection. Discussed with PIC that hand sinks shall be fully stocked with hand soap and paper towels and/ or hand drying provision at all times. COS- PIC put paper towels at hand sink.

Observed an accumulation of black debris in hand sink. Discussed with PIC that hand sink shall be used for hand washing only. All dishes shall be washed in the 3 compartment sink only. Discussed with PIC to clean hand sink.

Observed TCS food stored uncovered at the time of inspection. Discussed with PIC that all food shall be stored covered. COS- PIC covered food.

Observed several sauce bottles not labeled at the time of inspection. Discussed with PIC that all sauces shall be properly labeled.

Observed TCS foods cold holding below 41F (see * on inspection report). Advised PIC that TCS foods shall cold hold at 41F or below. COS- food discarded.