Jersey Mike's Subs

Inspector notes: Observed no written procedures for time as a control for lettuce and tomato on the prep line. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC was provided written procedures for time as a control. Consecutive repeat violation: 2nd

Inspector notes: Observed no paper towels at the handwashing sink by the bread oven at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed trash can in unisex restroom with no lid at the time of inspection. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection

Inspector notes: Observed no written procedures for time as a control for lettuce and tomato on the prep line. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. PIC was provided written procedures for time as a control

Inspector notes: Observed the floor drain beneath the three compartment sink slow to drain. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated there was a maintenance order already placed for later this week

Inspector notes: Observed employee handle payments at the register then grab clean gloves and don gloves withouth washing hands. Observed same employee then use gloved hand to directly scoop onions out of a food container in the walk-in and proceed to handle ready to eat foods, prepare sandwiches, and handle clean utensils on the cook line. Obseved same employee also go in and out of the walk in grabbing the handles of the walk in with same goved hands that had been used to handle foods. 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. The person in charge directed employees on when to wash and proper hand washing procedures

Inspector notes: Observed wiping cloths stored on the rim of the sanitize bucket such that the wiping cloth was dry and not inside the sanitizer solution. The person in charge placed the wiping cloths to be stored submerged inside the sanitizer solution