Jersey Mike's Subs

Inspector's notes

Observed tomatoes in rear prep table between 45-47°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. Left side of unit appeared to have a higher than 41°F ambient temperature. Tomatoes were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F and recommended servicing the unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink on the sandwich line at 81.3*F and handwashing sink by prep sink at 78.8*F at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection. Can be verified via electronic means.

Inspector's notes

Observed lettuce and tomato held under time as a control with a time stamp of 10-2pm at the time of inspection. Food that is marked to exceed 4 hours must be discarded. PIC discarded lettuce and tomato at the time of inspection at 2:30pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed trash cans in unisex restrooms open with no closing lids at the time of inspection. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes on the prep line at 50*F at the time of the inspection with no time stamp or procedures available. PIC stated the establishment used time as a control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Observed no certified food manager on site 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 cooking utensils used to cook raw chicken and beef at the grill. According to the PIC, the utensils were last cleaned the prior day. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.