Jersey Mikes

Inspector's notes

Observed sani bucket opposite to meat display at 0 ppm, and wet rag next to cash register. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Quat sanitizer (0 ppm) dispensed at 3 comp sink since bag of sanitizer was empty. PIC had obtained new container of Quat sanitizer and manually adjusted concentration to 200 ppm at time of inspection. Informed PIC that Quat must be maintained at 150 ppm - 400 ppm per manufacturer. 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.

Inspector's notes

Observed an employee enter the facility to work for the day and put on gloves without a handwash and began to touch food contact surfaces such as deli paper used for making sandwiches. Employee completed a proper handwash before putting on new gloves and beginning work for the day. Proper handwashing is required between changing tasks and before putting on gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee place raw chicken onto grill using tongs and use gloved hands to remove paper wrapper from raw chicken. Employee then touched bread for sandwich with same gloved hand. Proper handwash must occur between touching raw animal proteins and Ready to Eat (RTE) food. Employee discarded bread and completed a proper handwash, then remade sandwich using only the tongs and completed a proper handwash. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soda nozzles with an accumulation of dark organic matter. PIC states they are supposed to be cleaned every night, but is unsure whether they were cleaned the night prior to inspection. All food-contact surfaces must be cleaned to sight and touch. Non TCS Food-contact surfaces must be cleaned at least once every 24 hours. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed tomato slicer stored clean, with visible organic food debris between blades. Employee placed slicer in three-compartment sink to rewash at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of multi-purpose disinfectant being hung directly over prep sink. According to instructions on bottle, disinfectant is not intended to be used on food-contact surfaces. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Written or verbal policy on vomit and fecal matter cleanup could not be provided when PIC was asked. Written procedure for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed PIC Maricopa County guidance document on Vomit and Diarrheal clean-up and instructed PIC to obtain bleach and other necessary materials including gloves and masks. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 3/27/26

Inspector's notes

Observed an employee enter the facility to work for the day and put on gloves without a handwash and began to touch food contact surfaces such as deli paper used for making sandwiches. Employee completed a proper handwash before putting on new gloves and beginning work for the day. Proper handwashing is required between changing tasks and before putting on gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee place raw chicken onto grill using tongs and use gloved hands to remove paper wrapper from raw chicken. Employee then touched bread for sandwich with same gloved hand. Proper handwash must occur between touching raw animal proteins and Ready to Eat (RTE) food. Employee discarded bread and completed a proper handwash, then remade sandwich using only the tongs and completed a proper handwash. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soda nozzles with an accumulation of dark organic matter. PIC states they are supposed to be cleaned every night, but is unsure whether they were cleaned the night prior to inspection. All food-contact surfaces must be cleaned to sight and touch. Non TCS Food-contact surfaces must be cleaned at least once every 24 hours. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed tomato slicer stored clean, with visible organic food debris between blades. Employee placed slicer in three-compartment sink to rewash at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of multi-purpose disinfectant being hung directly over prep sink. According to instructions on bottle, disinfectant is not intended to be used on food-contact surfaces. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.