Inspection summary
The report states: “Inspector observed TCS foods cold-held at greater than 41 degrees F; see temp log.” The note records an on-site correction: “- PIC discarded.” [2]
The report marks one finding as corrected on site. [3]
Jersey Mike's Subs received an A, scoring 91 out of 100, in a Forsyth County food-service inspection on Oct 2, 2026. The official report lists one finding. [1]
The report states: “Inspector observed TCS foods cold-held at greater than 41 degrees F; see temp log.” The note records an on-site correction: “- PIC discarded.” [2]
The report marks one finding as corrected on site. [3]
Showing 1 of 1 findings
Inspector observed TCS foods cold-held at greater than 41 degrees F; see temp log. COS - PIC discarded.
Code 511-6-1.04(6)(f)
Inspector observed TCS foods cold-held at greater than 41 degrees F; see temp log. COS - PIC discarded. CA: TCS foods must be cold-held at 41 degrees F or below. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Forsyth County · Oct 2, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Forsyth County. History includes only this authority’s exact facility ID.
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