Jersey Mike's Subs

Inspector notes: Observed walk-in fridge to have an ambient temperature of 52*F. Person in charge (PIC) stated walk-in digital thermometer read 40*F at 9:30am and repair company was contacted before inspection. Attached walk in freezer door was opened to cool fridge down to 41*F at time of inspection. Establishment does not have adequate equipment to move all items from walk-in. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Dry ice was put in unit until repaired

Inspector notes: Observed staff member take off gloves and put new gloves on without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection before putting new gloves on

Inspector notes: -Observed staff member sweeping kitchen area then donning new gloves to handle cookies with no handwashing prior to donning gloves. Member was instructed to remove gloves and wash hands. -Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. -Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed no certified food protection manager onsite during time of inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation