Jersey Mike's Subs

Inspector's notes

Certified Food Protection Manager was not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. All food employees must have food handlers cards within 30 days of hire.

Inspector's notes

Observed several personal food and beverages stored on food prep table. All personal items must be stored in a designated area to prevent contamination.

Inspector's notes

Observed drink lids and food bags stored directly on floor. Please keep single service containers at least 6 inches above floor to prevent contamination.

Inspector's notes

Observed several food debris all throughout the kitchen floor, including uniforms. Please maintain a regular cleaning schedule to prevent debris.

Inspector's notes

Observed sliced lettuce and tomato holding 70F in a refrigeration table that was off. PIC discarded the products. Also observed cut lettuce and tomatoes holding 46F in a metal container covered with plastic, in the bottom portion of the display cooler. PIC said the products were cut in the morning. Discussed more efficient cooling methods and to avoid cooling any TCS product in the display coolers, as they are not intended to cool down products quickly. TCS food products must hold 41F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bottle of Ibuprofen stored on a shelf above the prep area where food is placed into containers then covered and labeled. PIC moved the medicine to a designated area to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a refrigeration table turned off with TCS products inside. PIC turned the unit back on. Also discussed cooling methods for sliced tomatoes and chopped lettuce. Please use the walk in refrigerator or freezers for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator stated that the hot water has been shut off in the establishment, as repairs are currently being made. A 24-hour re-inspection is required, as there is no hot water. Corrective Action: Correct prior to re-inspection. **1st REPEAT VIOLATION

Inspector's notes

Observed the water temperature at the hand sink near the kitchen entrance only reaching a maximum of 79F after running for five minutes. An insta-hot device may be added if needed. Hot water temperatures at hand sinks must be at least 100F. Corrective Action: Correct prior to re-inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed no paper towels located at the same hand sink. PIC provided a roll. Hand wash stations must be supplied with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe employee with gloves touching raw frozen chicken with bare hands, and placing on flat top. Employee removed gloves, and put new gloves on before engaging in other food services. Talked to manager about hand washing policy. Employee had washed their hands. Ensure that handwashing occurs going from raw chicken to touching other surfaces in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rolls of sticker paper backing stored and touching the bottom of the hand sink basin for the front hand sink. Talked to manager about mounting the paper away from the hand sink, and keeping the area clear and accessible for handwashing at all times. 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. 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. Observed tuna salad, ham, cheese, turkey, roast beef holding 48F in the deli case. PIC will monitor cooler temperatures and move TCS food items to an efficiently working unit holding 41F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed the deli case holding 50F. PIC provided inspector with temperature logs for the case. The last recorded temperature was from 8pm the previous day. PIC stated that the unit will need to be set into defrost mode today to correct the matter. Please ensure all refrigeration holding TCS food items is holding an ambient air temperature of 41F or below and able to maintain temperatures throughout all times of the day. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Observed no quat test strips. PIC stated they would obtain them today. Please provide prior to the re-inspection. Correct By: Correct Prior To Reinspection

Repeat Violation Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no trash can with lid in the women's restroom. Please provide to prevent contamination. **REPEAT VIOLATION Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no lid with trash can in the women's restroom. Please provide to prevent contamination. Correct By: Correct Prior To Next Routine Inspection