Jersey Mike's

Inspector's notes

Observed jug of unidentified chemical with sprayer nozzle in back of establishment. Person in charge was unable to identify contents of jug. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Restricted use pesticides must only be applied by a certified pesticide applicator. Person in charge removed jug from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer for checking food temperatures in establishment at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 2/16/26.

Inspector's notes

Observed no certified food protection manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manger onsite at the time of inspection.

Inspector's notes

Observed partially eaten donut on rack above prep table. Establihsment was storing clean utensils, sandwich wrap papper, and sandwich bread on top of the prep table directly under employee food item. The person in charge stated the donut was employees food left there from the day before and discarded the food item at the time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed no paper towels or other hand drying provision at the hand wash sink by the three compartment sink. The person in charge placed paper towel in the dispenser by the hand wash sink at the time of inspection. Discussed maintaining hand drying provision at all hand wash sinks at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 hand soap at the hand wash sink by the three compartment sink. The person in charge placed hand soap at the hand wash sink at the time of inspection. Discussed maintaining hand cleanser at all hand wash sinks at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three compartment sink in use for manual warewashing and 0ppm quat-sanitizer. The sanitizer dispenser at the three compartment sink was not connected to any santizer container and the establishment did not have any santizer solution availabe on site at the time of inspection. The person in charge then arraganged for delivery of sanitizer solution from another store location and connected the sanitizer to the dispenser at the three compartment sink. Verified quat sanitizer solution of 150-400ppm was dispensed at the time of inspection.

Inspector's notes

Observed raw beef, raw chicken, and cheese with internal temperatures of 51F -55F in the prep cooler by the cook top. The person in charge stated the food items had been in the prep cooler for more than 4 hours and the food items were embargoed at the time of inspection.

Inspector's notes

Observed minimum ambient temperature between 48F - 57F in the prep cooler by the cook top. The prep cooler was being used for cold holdign of TCS foods such as raw beef, raw chicken, and cheese which had internal temperatures between 51F -55F. Discussed not using the prep cooler until it has been serviced and maintains TCS cold holding temperature of 41F or less.

Inspector's notes

Observed in use wiping cloths in sanitizer solution with 0ppm quat-sanitizer. Establishment did not have any sanitizer available on site at the time of inspection. The person in charge obtained santizer from another store location and made new sanitizer solutions with 150-400ppm quat-sanitizer.

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 sliced tomatoes and cut leafy greens with internal temperature between 50F- 53F in the cold holding station behind the front register. The person in charge stated the tomatoes and cut leafy greens had been placed for cold holding more than 4 hours ago and discarded the food items. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

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 a food service employee return from the restroom, don gloves, and return to the prep station without washing hands. Spoke to the food service worker about when to wash who then removed gloves and properly washed hands before returning to the prep line. Employees must wash hands after using the toilet room or engaging in other activities that may contaminate the hands and Immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 empty sanitizer buckets and wiping cloths stored in the hand washing sink by the three compartment sink. The person in charge removed the items from the hand washing sink at the time of inspection. Discussed hand wash sinks not used for other purposes than handwashing. Correct By: Corrected At Time Of Inspection