JERSEY MIKE'S

Violations (4)

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed several food items not in-use stored uncovered along prep line (lettuce, tomatoes, sauces, pickles, etc.) and cooked bacon above grill all in front food service area. C/A: Unless cooling, all food must be stored covered. COS: All food covered. Corrected On-Site. New Violation.

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] Observed drink nozzles with accumulated black and pink slime at drink machine in lobby. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All nozzles cleaned and sanitized. Corrected On-Site. New Violation.

• 11ACorrected on site

  Proper cooling methods used: adequate equipment for temperature control

  Violation of Code: [511-6-1.04(6)(e)] Observed 3-deep filled, covered trays of shredded lettuce cooling on shelf directly by door in the WIC in the main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lettuce moved to back of WIC and lid cracked to allow air flow. Corrected On-Site. New Violation.

• 12CCorrected on site

  Wiping cloths: properly used and stored

  Violation of Code: [511-6-1.04(4)(m)] 1. Observed QAC sanitizer bucket stored directly on floor of front food service area. 2. Observed wet wiping cloth stored on counter of prep line in front food service area. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Sanitizer bucket stored off floor and wiping cloth stored in QAC sanitizer at 300ppm. Corrected On-Site. New Violation.