Jersey Mike's Subs - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Risk Factor Assessment
Inspection date:November 05, 2012
Number of critical violations:2
Number of non-critical violations:  1

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
6-301.14  Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
3-501.16(A)(2)(a)  Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes at the serve line were holding at 45F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
7-201.11(B)  Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle of Mr. Clean was on a countertop along with rising cookie dough on a cookie sheet in the back on a counter near the three vat sink
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:


The purpose of this visit is a risk factor assessment. A suggestion is to ensure that bulk meats and cheeses are placed into containers and covered when being stored in the glass displayrefrigeration unit. Also, please remember to prechill your sliced tomatoes to 41F prior to placing at the prep top cold wells. Thank you.