Jersey Mike's

High Priority - Vacuum breaker missing at mop sink faucet on splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Stored food not covered. Washed lettuce in Walk in cooler not covered.

Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO tanks not secured, adjacent to Walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black and pink mold-like substance on ice chute of soda machine ice dispenser. Located in dining room.

Potentially Hazardous Food Held at Proper Temperature

Plumbing Maintained; Sewage Disposal

Required Records Available; Shellstock Tags/Labels

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler for sandwiches Cut tomatoes 48 f operator placed in freezer. Cold holding glass door reach in coolerWhole provolone 45 f cook ham 45 f salami 45 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. All foods held over 4 hours in walk in cooler .Ambient air temperature walk in cooler 54 f -60 f on different sides of cooler no temperatures documented. Cook chicken 48 f 15 lbs squared ham 49 f 10 lbs Black Forest ham 48 f 10lbs cooked mushrooms 51 f 0.50 cooked ham water added 48 f 20 lbs American cheese 50 f 50 lbs provolone cheese 49 f 80 lbs cook turkey Breast 51 f 100 lbs tuna salad 52 f 1 lbs blue cheese dressing 54 f 1 lbs. roast beef 52 f 30 lbs hard salami 46-49f 15 lbs pepperoni 50 lbs

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature walk in cooler 54 f -60 f on different sides of cooler no temperatures documented. Cook chicken 48 f 15 lbs squared ham 49 f 10 lbs Black Forest ham 48 f 10lbs cooked mushrooms 51 f 0.50 cooked ham water added 48 f 20 lbs American cheese 50 f 50 lbs provolone cheese 49 f 80 lbs cook turkey Breast 51 f 100 lbs tuna salad 52 f 1 lbs blue cheese dressing 54 f 1 lbs. roast beef 52 f 30 lbs hard salami 46-49f 15 lbs pepperoni 50 lbs

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.