JERSEY MIKE'S SUBS

Violations (6)

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched the side of mouth then handled bag with mayonnaise and clean pan; no hand wash. Employee washed hands and used clean pan. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: cut lettuce (53F at 11:05am; 52F at 12:10pm- Cooling) As per operator, cooling since 7:45am. Item did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: cut lettuce (53F at 11:05am; 52F at 12:10pm- Cooling) As per operator, cooling since 7:45am. Item did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: cut lettuce (53F at 11:05am; 52F at 12:10pm- Cooling) As per operator, cooling since 7:45am. Item did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: cut lettuce (53F at 11:05am; 52F at 12:10pm- Cooling) As per operator, cooling since 7:45am. Item did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.

  High Priority

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter: sliced tomatoes (47F at 11:10am; 47F at 11:40am - Cooling) As per operator, cooling since 8:30am. At flip top cooler unit: sliced cheese (52F at 11:05pm; 53F at 11:35am- Cooling) As per operator, cooling since 10am. At current rate of cooling, products will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portions.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter: sliced tomatoes (47F at 11:10am; 47F at 11:40am - Cooling) As per operator, cooling since 8:30am. At flip top cooler unit: sliced cheese (52F at 11:05pm; 53F at 11:35am- Cooling) As per operator, cooling since 10am. At current rate of cooling, products will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portions.

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees employed less than a month. Emailed form to operator.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees employed less than a month. Emailed form to operator.

  Intermediate