JERSEY MIKES SUBS #12007 health score and inspection history

Provide a drain plug for the dumpster.// Dumpster is without a drain plug.

(A)(2) Maintain TCS food at 41 F or below.// Large chunks of whole ham and turkey in RI display cooler cold holding at 50F.// Sliced mozzarella cheese in make table cold holding 48-50F.// To go container of ham/turkey and cheese sitting on the counter at 75F. COS PIC Voluntarily discarded all.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Facility floors soiled with heavy food debris in kitchen area.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Slicer in dry storage area soiled with residue and food debris. COS PIC Employee voluntarily placed near 3 comp sink to take apart for wash rinse and sanitize.

5-205.15(B) Repair condensate leak in refrigeration units. // Repair/Replace heavy accumulation of ice over the fan covers in RI triple cooler. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // No sign at handwashing sink near cashier.

Store food at least 6 inches above the floor.// 6 boxes of sweet pepper strips sitting on the floor in WI freezer floor.

JCDH 2.2 Provide food safety training for all food handlers as required.// No employee food handlers certificates provided during inspection.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Current inspection report score not posted.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Several wet wiping cloths stored on the floor, on the countertops everywhere. 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.// Sanitizer soiled turning a dark brown color.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Various RI cooler/freezer exterior and interior soiled with residue and debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors are soiled with heavy food debris throughout establishment.

Label all toxic items not in original containers with the common name of the product (Pf).// Clear spray container of blue liquid hanging on shelving in kitchen area.

JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety certificates provided during inspection.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Slicer sitting on the counter with food debris between the blades. COS PIC Voluntarily removed and placed at 3 comp sink for wash rinse and sanitize.

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.// No food safety Manager certification with a card from JCDH provided during operating hours. PIC stated she went to the other store. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No food safety certificates were provided during operation.

Label all toxic items not in original containers with the common name of the product (Pf).// Clear spray bottle not labeled with common name of product. COS PIC Voluntarily labeled chemical and placed below and away from food and linens.