JERSEY MIKE'S SUBS #9052

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Observed that there is no documentation on site to demonstrate that employees received training on foodborne disease transmission and reportable symptoms.

Employee Health

Hands clean and properly washed

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; Observed employee use gloved hand to place raw beef on the grill, proceed to handle other containers, then return to continue cooking the beef without changing gloves or washing hands in-between switching tasks.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Prep area and kitchen sinks Observed the handwashing sink in the prep area and the kitchen did not have paper towels stocked. PIC stated they had just ran out of paper towels and the next shipment would arrive on Tuesday.

Preventing Contamination by Hands

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Display case Observed the display case was not holding an ambient temperature at 41F or less. Observed American cheese that were being held at 51F. Observed cheese slabs that were measuring at 47F. Observed a Prosciuttini ham slab that was being held at 50F. Observed a ham slab that was being held at 48F. Observed a turkey slab that was being held at 49F. Observed a cooked slab of roast beef being held at 47F. Observed several unopened packaged slabs of cheese and cooked deli meats stored in the deli case that were measuring above 41F using an infrared thermometer. Observed a container of prepared tuna salad being held at 48F. Observed a container of potato salad being held at 48F. PIC stated the items in the deli case had been set there at 10 am.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Deli case was measured with an ambient temperature of 46F. This was the main cold holding unit in the service line area. A small make top unit was not functional at all.

Food Temperature Control

Thermometers provided and accurate

4-204.112 (B) Except as specified in (C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Display case did not have a thermometer that anyone could find.

Food Temperature Control

Thermometers provided and accurate

4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Observed there is no thermometer on-site to measure the temperature of the cold-holding units or the cooking temperature of raw chicken and beef.

Food Temperature Control