Jersey Mike's Sub Shop 5079

Inspector notes: Observed that there were no labels on two bulk food containers.511-6-1.04(4)(d)Bulk food removed from their original containers shall be clearly identified with their common name.

Inspector notes: Observed that the reach in chiller at the front food service was at 45 degrees.511-6-1.04(6)(f)TCS foods shall be maintained at 41 degrees or below.C/A All TCS items were put on ice until the unit is repaired.

Inspector notes: Observed lettuce at 45F, Sliced tomatoes at 46F and shredded pepper. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC advised to get a technician to look at the cooing unit in front food service.

Inspector notes: Observed Wet wiping cloth not stored in sanitizing solution between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between u...