JERSEY MIKES SUBS

1-2A: .03(2)(a)-(l), (n)Observed that the key drop agreement with US Foods did not have the correct store name and number on the agreement.// The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: Person in charge contacted US FOODs and was provided the correct key drop agreement with the correct store address during the inspection.//

6-1A: .04(6)(f)Observed cut ham, turkey and roast beef that was not being held at a temperature of 41° F or below in the the display cabinet ( see temp log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge was allowed to cool the cut ham, turkey and roast beef ( opened for less than 2hrs) in the walk in cooler.//

6-1C: .04(6)(d)Observed that the two pans of fresh cut lettuce in the walk-in cooler did not reach 41° F within four hours ( see temp log).// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The person in charge discarded the fresh cut lettuce.//

10D: .04(4)(d)Observed Oil, Vinegar, Salt/pepper mix and Oregano that did not have a common name label on the shakers or bottles.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The person in charge labeled the oil, vinegar, Salt/pepper mix and Oregano.//

10D: .04(4)(d)Observed Oil, Vinegar, Salt/pepper mix and Oregano that did not have a common name label.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the containers of oil, vinegar, salt/pepper mix and Oregano with the common name.//

12C: .04(4)(m)Observed wet wiping cloths not be stored in the sanitizer in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge placed all wet wiping cloths in the sanitizer buckets.//

14B: .05(10)(e) 1,2,4Observed containers on the clean rack above the three compartment sink that had been stacked wet after sanitizing.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers and had them recleaned/sanitized and then allowed them to air dry.//

17D: .07(4)(b)Observed two cell phones being stored on the prep table for to-go orders.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge removed the cell phone from the prep table and placed them on a designated shelf for employee belongings.//

18: .07(2)(m)Observed that the back door does not self close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)