Jersey Mike's Subs

Inspector's notes

Observed an employee drink on a shelf above a food prep table. Another employee drink was on the food prep table. Person in charge (PIC) moved the drinks to a designated area at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two employees handling a tray with bread stacked on it, and one employee used bare hands to re-position the bread. (4) breads were discard by Person in charge (PIC) and employees were coached at time of inspection. See embargo form. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee washing, rinsing then sanitizing dishes for by dipping the cleaned dish into the sanitizer and immediately removing. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications (generally 40-60s). Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 47*F in the glass door cooler on the cook like when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-49*F when measured with a probe thermometer, including ham, proscuitto ham, turkey, roast beef and various deli cheeses. Other non-TCS foods were observed in the same temperature range. Observed unopened chubs of meat and cheese holding at 41*F or below. PIC stated all foods were measured in temperature less than 4 hours prior. Observed a large accumulation of ice on the coils at the top of the unit. Also observed cut lettuce and tomatoes with internal temperatures ranging from 44-50*F held above the fill line of on the service line. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC stated TCS foods will not be stored in the cooler until repaired. Discussed storing TCS foods below the fill line unless utilizing time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 47*F in the glass door cooler on the cook like when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-49*F when measured with a probe thermometer. Observed a large accumulation of ice on the coils at the top of the unit. 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.

Inspector's notes

Observed employee don gloves after switching tasks without washing hands first. 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 and donned new gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the foods (Shredded lettuce, sliced tomatoes, prepared chicken salad, cheese, and sauces) in the cold-holding unit near the cook top with internal temperatures of 58*F-59*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Person in charge (PIC) stated they had been put in the unit about an hour earlier and moved them to the walk-in at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cooled to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepared chicken and tuna salad mix that did not have a date. Person in charge (PIC) stated the salads were made the previous day. Discussed the importance of date marking with PIC. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a steady leak from the 3 comp sink spray head. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 multiple soda nozzles with a heavy accumulation of food debris on the inside. Discussed cleaning soda nozzles at a cleaning frequency that prevents buildup. Discussed that manual scrubbing is necessary to remove buildup. The PIC had the nozzles removed to be washed, rinsed and sanitized at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-603.16, C: Rinsing Procedures ------- Observed a metal pan being rinsed and sanitized with visible soap suds and lettuce pieces after rinsing off. Had PIC remake sanitize compartment and discussed draining if too many soap suds are present. Discussed thoroughly spraying off washed containers to ensure food debris and soap are removed before sanitizing. Correct By: Corrected At Time Of Inspection