Jersey Mike's Subs

Inspector's notes

The PIC's food manager certification has recently expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is scheduled to take the certification exam. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee covered employee beverage cup on open shelving over equipment and a box of onions. Beverage cup was relocated away. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes and chopped lettuce in backline prep table at 54°F and 52°F, respectively. 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. Per person in charge, foods had been placed in the prep table at 10-11am. PIC placed foods in walk-in fridge to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed provolone, boiled ham, peppered ham, and capicola in reach in cooler nearest to entrance to prep area all at a temperature of 48-51*F. Ambient air temperature of reach in cooler at 48*F at time of inspection measured with cooper min/max thermometer. Person in charge explained all products were placed into cooler on 7/1.

Core-3-305.12, C: Food Storage, Prohibited Areas... Observed hermetically sealed packages of meat and cheeses on large sheet pan stored on top of garbage can. Person in charge informed food may not be stored over the top of garbage can. Person in charge moved sheet pan to prep station.... Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered...Observed no sanitary bin in women's restroom. Advised Person in charge a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas.... Correct By: Correct Prior To Next Routine 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 employee sign inspection rights, take orders with a pen and and paper, take off old gloves not wash hands place on new gloves an began to slice bread. Bread was discarded at time of inspection. Informed employee he must take off old gloves wash hands and place on new gloves when changing between tasks. Proper hand washing is to prevent contamination of food being served to customer.>>> Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered<<> Correct By: Correct Prior To Reinspection