Jersey Mike's Subs

Inspector's notes

No certified food protection manager (CFPM) on site during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please renew expired certificate and ensure that a CFPM is present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing water, a dirty rag, and a build-up of organic matter in cabinet under self-service soft drink dispenser. Discussed cleaning the area with staff in order to prevent growth of organic matter and pests. Discussed fixing a potential leak in the soda machine causing build-up of water. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Staff present during time of inspection could not produce a Certified Food Protection Manager (CFPM) certificate. Observed an expired CFPM certificate hanging on wall belonging to a manager that was not present during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please renew expired certificate and ensure that a CFPM is present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing water, a dirty rag, and a build-up of organic matter in cabinet under self-service soft drink dispenser. Discussed cleaning the area with staff in order to prevent growth of organic matter and pests. Discussed fixing a potential leak in the soda machine causing build-up of water. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Rear hand sink blocked by standing dust pan. Unblocked. Please maintain hand sinks accessible

Inspector's notes

Observed sliced tomatoes over stacked at 54*f degrees, per jersey mikes time control policy item should have been stamped but was not. Time stamp applied. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Observed tomatoes stacked over fill line holding 57*f degrees. Discussed with person in charge the need to advise Jersey Mikes time as a control policy for proper stamp times. Tomatoes were pulled at 2pm. Time stamp applied for discard at 6pm. 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. Observed employee operating register and transition to dawning gloves for preparing customer sandwich. Requested employee wash hands before gloving and making food. Corrected Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Observed employee sweep floor, touch phone, touch face, and then proceeded to put away clean dishes. Discussed with employee when to wash procedure and the importance of not contaminating food contact surfaces. Contaminated dishes were returned to dirty area. Employee washed hands correctly before returning to duties. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Observed cut lettuce and cut tomatoes on open top service bar pans holding 55*f degrees. Discussed with person in charge a time as a control policy that is in place. If deciding to use time as a control all designated items need to be properly labeled with discard times and logged. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed multiple dry rags stored on tables all around kitchen front end. Wiping cloths while not in use need to be returned to a sanitization bucket. Correct By: Correct Prior To Next Routine Inspection