JERSEY MIKES

Violations (5)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut tomatoes cold held at 44F at front line. Per operator, tomatoes transfer from walk in cooler 1 hour before the inspection.

  High Priority

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation.

  Basic

• 36-01-4

  Floor not cleaned when the least amount of food is exposed.

  Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of food residue on floor at front line.

  Basic

• 53B-01-5Corrected on site

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training available at this time. **Corrected On-Site**

  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.

  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.

  Intermediate