JERSEY MIKE'S SUBS 13058

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw chicken with gloved hand; remove gloves and putting new new pair without washing hands first; Manager educated; employee washed hands; **Warning**

High Priority

Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**

High Priority

22-45-4

High Priority - Observed employees wiping slices with dry cloth towels in between uses and hanging towels on the cabinets handles and keep reusing to wipe the slicer after each use. Towel visibly soiled; Advised to use clean new towel every time the slicer is wiped clean to avoid transfer of growth bacteria from soiled towels; **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (52F - Cold Holding); cheese (52F - Cold Holding);in small cooler at front counter; food not prepared or portioned today; food out of temperature for approximately 1 hour: food moved to different cooler;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (52F - Cold Holding); cheese (52F - Cold Holding);in small cooler at front counter; food not prepared or portioned today; food out of temperature for approximately 1 hour: food moved to different cooler; **Warning**

High Priority

Soiled dry wiping cloth in use- slicers wipes with cloth towels in between uses and hanged on the cabinets' handles; towels must be kept in sanitizer solution;

Basic - Soiled dry wiping cloth in use- slicers wipes with cloth towels in between uses and hanged on the cabinets' handles; towels must be kept in sanitizer solution; **Warning**

Basic

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate