Jersey Mike's Subs

Proper Cold Holding Temperatures

Repeat Violation 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 TCS food items between 45-49*F in the deli case at the time of inspection. TCS foods included ham, turkey, and roast beef meat chubs as well as provolone and Swiss cheese. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, the temperatures at 10am were 41*F or below, min/max thermometer measured 41.4*F. Discussed with PIC ensuring deli door is shut to prevent a rise in temperature. Instructed PIC to transfer TCS items improperly cold held to alternative unit to rapidly cool to 41*F or below. Corrective Action: Corrected at time of inspection. Consecutive repeat: 2nd.

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