Jersey Mikes

Inspector's notes

On sandwich line, employee handled cell phone then donned gloves to handle ready to eat bread without a handwash. Employee returned from restroom, then donned gloves to work on cook line and sandwich line without a proper handwash. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, stored in covered containers >5 inches deep, cut lettuce with internal temperatures of 52*F-57*F. Per employee, lettuce was cut >6 hours. Containers of cut lettuce were discarded. See embargo form. TCS (time/ temperature control for food safety) foods prepared from cold or ambient room temperature ingredients are to be cooled from 70°F to 41°F within 4 hours. Also reviewed cooling methods with employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** Establishment uses time as a public health control for cut tomatoes and cut lettuce at open sandwich tables. At time of inspection, no start/discard times noted on containers of cut tomatoes and cut lettuce. Instructed employee to provide start/discard times on containers of cut lettuce and cut tomatoes on two sandwich tables. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand drying towels at front handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a public health control for cut tomatoes and cut lettuce at open sandwich tables. At time of inspection, no start/discard tims noted on containers of cut tomatoes and cut lettuce. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, personal items stored on drink bottles and over single use containers and dishware. Instructed manager on proper storage of personal items away from establishment food and food contact surfaces to prevent contamination. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. Corrective Action: Correct prior to next routine inspection.