JERSEY MIKE'S SUBS

Violations (7)

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice tomatoes 50F in cold hold well at front line , food being held less than 4 hours , employee removed to walk in cooler , ham 50F in display reach in cooler top shelf at front line, food not prepped or portioned today , food being held less than 4 hours . Employee removed removed food to bottom acceptable shelf .

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice tomatoes 50F in cold hold well at front line , food being held less than 4 hours , employee removed to walk in cooler , ham 50F in display reach in cooler top shelf at front line, food not prepped or portioned today , food being held less than 4 hours . Employee removed removed food to bottom acceptable shelf . **Corrected On-Site**

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee grabbed raw chicken steak to cook and grabbed bread , cheese without change gloves and washing hands . Employee washed hands after discussion.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee grabbed raw chicken steak to cook and grabbed bread , cheese without change gloves and washing hands . Employee washed hands after discussion. **Corrected On-Site**

  High Priority

• 36-73-4

  Floor soiled/has accumulation of debris...throughout front line and kitchen.

  Basic - Floor soiled/has accumulation of debris...throughout front line and kitchen.

  Basic

• 36-36-4

  Ceiling tiles missing at kitchen

  Basic - Ceiling tiles missing at kitchen

  Basic

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate

• 29-02-4

  Leaking pipe from handwashing sink by the kitchen.

  Basic - Leaking pipe from handwashing sink by the kitchen.

  Basic

• 36-22-4

  Floor area(s) covered with standing water...by the handwashing sink at kitchen.

  Basic - Floor area(s) covered with standing water...by the handwashing sink at kitchen.

  Basic