Jersey Mike's Subs

Inspector's notes

Observed dust accumulation on ceiling tiles near air vents above make line. Recommended cleaning behind equipment and tables to remove food debris. 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

Observed cooked chicken to have an internal temp of 50*F, cut tomatoes 48*F, block of Swiss cheese 45*F all located in walk in fridge. PIC stated walk-in fridge has been out of temp since around 10am and repair company has been contacted. Observed display case in front of house to hold tuna salad with an internal of 46*F, ham 47*F, turkey 47*F, and unopened block of provolone 46*F. PIC stated unit was in temp at time of open. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Walk-in fridge was cooled to 41*F at time of inspection by opening freezer door and use of dry ice. TCS foods in display case that are not immediately needed for service were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in fridge to have an ambient temperature of 52*F. Person in charge (PIC) stated walk-in digital thermometer read 40*F at 9:30am and repair company was contacted before inspection. Attached walk in freezer door was opened to cool fridge down to 41*F at time of inspection. Establishment does not have adequate equipment to move all items from walk-in. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Dry ice was put in unit until repaired. Corrective Action: Correct within 24 hours. Re-inspection scheduled 7/30/25. Observed meat and cheese display case in front of house to have an ambient temperature of 46*F. Observed staff constantly in and out of unit. Multiple TCS items internal temperature above 41*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled 8/7/25.

Inspector's notes

Observed staff member take off gloves and put new gloves on without washing hands. 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. Employee properly washed hands at handwash sink at time of inspection before putting new gloves on. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed no certified food protection manager onsite during time of inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-Observed staff member sweeping kitchen area then donning new gloves to handle cookies with no handwashing prior to donning gloves. Member was instructed to remove gloves and wash hands. -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. -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.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.=== Observed container of chopped lettuce in rear reach in with internal temp of 48 on probe thermometer. Notified PIC(Person in charge). According to PIC, lettuce was placed in morning around 10:00am. PIC confirmed internal temp and discarded lettuce. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection