JERSEY MIKES SUBS health score and inspection history

Store food at least 6 inches above the floor.// Pickles stored directly on floor in WI cooler.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee sandwich left in dry storage on top of container of seasoning.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Permit not posted in public view.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths left on counter top and underneath drink machine, not stored in sanitizer solution.

5-205.15(B) Repair condensate leak in refrigeration units.// Excessive condensate issue in WI freezer.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris accumulation inside RI unit at counter.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate issue in WI freezer.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth hanging from hook, not stored in sanitizer solution.

(B) Loosely cover or uncover food until cooled.// Lettuce cooling in WI cooler covered with lid.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

(A)(2) Maintain TCS food at 41 F or below.// Lettuce and tomatoes in make table ranging in temperatures between 47F-58F. COS- PIC cooled foods and replaced.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// Not all employees have readily available food safety training documentation JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// PIC has not registered ServSafe certificate. JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager.// Blue book on-site training certificates have not been mailed.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee apron and employee jacket stored on top of a box of tomatoes and a bag of flour. COS- employee removed.