Jersey Mike's Subs

Violations (5)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed ham, turkey, and provolone cheese in walk-in cooler with an internal temperature of 48-49*F. According to PIC, technician had previously made repairs to walk-in cooler prior to inspection. Walk-in cooler was holding ambient air temperature of 40*f at time of inspection. Also observed sliced tomatoes, turkey, and roast beef with an internal temperature of 45 in meat case. Case was holding ambient air temperature of 38*F at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning freezer to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no paper towels at hand washing sink near make line. PIC restocked paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

• 16Corrected on site

  Food-Contact Surfaces: Cleaned and Sanitized

  4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed deli slicer with dried up lettuce debris. PIC stated deli slicer had last been cleaned more than 4 hours prior to inspection. Discussed disassembling after use to ensure it is cleaned prior to being used. According to PIC daily cleaning logs were not available at time of inspection. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

• 24Corrected on site

  Time as a Public Health Control: Procedures and Records

  3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed sliced tomatoes and sliced lettuce on make line. Foods use time as a control and were not time stamped at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

• 55Repeat

  Physical Facilities Installed, Maintained, and Clean

  6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed several food debris all throughout the kitchen floor. Please maintain a regular cleaning schedule to prevent debris. **REPEAT VIOLATION**