Jersey Mikes

Inspector's notes

***Fourth Consecutive Violation*** At sandwich make table, sliced tomatoes and cut lettuce using time as a control without proper time documentation. Per employees, tomatoes and lettuce were placed out for use about 45 minutes ago. Employee provided start and discard time on sliced tomatoes and cut lettuce. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment unable to locate quat test strips for monitoring of sanitizer solution. Inspector provided quat test strips at time of inspection. Recommended maintaining additional quat strips. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

At hot sandwich station, employee hit tongs on trash can then picked up food then hit tongs on trash can a second time and picked up food then placed tongs in metal pan with other in use tongs for storage. Employee moved storage pan and tongs to be warewashed. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Third Consecutive Violation*** At sandwich make table, sliced tomatoes and cut lettuce using time as a control without proper time documentation. Instructed person in charge to provide start and discard time on sliced tomatoes and cut lettuce. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. Person in charge sweeping, then donned gloves to work with food containers and food product without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At sandwich make table, sliced tomatoes and cut lettuce using time as a control without proper time documentation. Instructed person in charge to provide start and discard time on sliced tomatoes and cut lettuce. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At register, employee handled money then donned gloves to handle ready to eat bread for sandwich, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sandwich make table, sliced tomatoes using time as a control without proper time documentation. Instructed person in charge to provide start and discard time on sliced tomatoes. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. .........At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of <150ppm. After old sanitizer was emptied and new sanitizer was added to basin, dishware soaking in quat sanitizer solution of 200ppm. Per manager, chemical dispenser is not working properly. Discussed more frequent monitoring of sanitizer solution throughout the day, especially after heavy warewashing of dishware. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ...........At cook line, employee handled raw philly chicken steak with gloved hands, then continued working with cooking equipment and ready to eat bread, without a proper glove change and handwash. Educated employees on proper handwashing when working with raw and ready to eat foods. Tongs were provided for use with raw philly steak and raw philly chicken. Discussed the importance of proper handwashing with manager. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. .........At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of <150ppm. After old sanitizer was emptied and new sanitizer was added to basin, dishware soaking in quat sanitizer solution of 150-400ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially after heavy warewashing of dishware. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. ........At front sandwich line, in small prep table cooler, tuna salad and deli meats with internal temperatures of 48*F-50*F and in large glass front reach in cooler, deli meats and deli cheeses with internal temperatures of 55*F. Per manager, TCS foods were in prep table cooler and glass front cooler within normal time parameters. Tuna salad, deli meats, and deli cheeses were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of prep table cooler was 50*F and glass front cooler was 55.4*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler and glass front cooler for storing of TCS foods until able to maintain proper temperature throughout the day, especially at the busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection