Jersey Mike's Subs

Inspector notes: Observed food debris and sticky substance on the exterior of Walk in cooler. Observed debris buildup on reach in coolers in the main kitchen. CA: Advised PIC nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.

Inspector notes: Observed cut lettuce and sliced tomatoes holding on a prep top cooler and inside a RIC above 41 degrees. COS- items were discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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. P

Inspector notes: Observed food debris inside the RIF in the back kitchen. COS- PIC had employee start to clean freezers at the time of the inspection. Observed the floors unclean in the main kitchen under equipment. COS- floors cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed a black mold like substance on the nozzles for the drink machine. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage a...

Inspector notes: Observed uncovered deli meat and cheese in the RIC on the FFS line. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; EHS had employees wrap all used deli meat in plastic wrap.

Inspector notes: Observed no employee handwashing signs in the restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC will provide employee handwashing signs for the restrooms.