JERSEY MIKES SUBS scored 62; newer inspection records 98

1. 01

   Person in charge

   Item 1-2A ↗

   Observed facility receiving key drop deliveries without the delivery temperatures recorded and available for review. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Observed facility receiving key drop deliveries without the delivery temperatures recorded and available for review. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-1B ↗

   Observed PIC (Person in Charge) touch cell phone, put gloves on, and then touch prepped RTE lettuce. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing…

   Inspector’s full note +

   Code .03(5)(c)

   Observed PIC (Person in Charge) touch cell phone, put gloves on, and then touch prepped RTE lettuce. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Lettuce was discarded and PIC washed hands.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
4. 04

   Employee health reporting

   Item 2-2A ↗

   PIC was unable to demonstrate their knowledge and awareness of the employee health policy. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on employee health policy and provided with…

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   PIC was unable to demonstrate their knowledge and awareness of the employee health policy. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on employee health policy and provided with guidance documents.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
5. 05

   Handwashing

   Item 2-2D ↗

   Observed handwashing sinks in kitchen and employee restrooms unable to reach a water temperature of at least 85F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Inspector’s full note +

   Code .06(2)(c)

   Observed handwashing sinks in kitchen and employee restrooms unable to reach a water temperature of at least 85F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
6. 06

   Cold holding

   Item 6-1A ↗

   Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
7. 07

   Food labeling and containers

   Item 10D ↗

   Observed facility without written consumer allergy notification. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   Observed facility without written consumer allergy notification. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
8. 08

   Personal cleanliness

   Item 12B ↗

   Observed PIC actively preparing food without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC put a hat on.

   Inspector’s full note +

   Code .03(5)(j)

   Observed PIC actively preparing food without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC put a hat on.

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
9. 09

   Required permits and notices

   Item 13A ↗

   Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

   Inspector’s full note +

   Code .02(1)(d)

   Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
10. 10

    Utensil, equipment and linen storage

    Item 14B ↗

    1,2,4Observed multiple clean dishes stacked wet. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

    Inspector’s full note +

    Code .05(10)(e)

    1,2,4Observed multiple clean dishes stacked wet. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

    Official report · Item 14B ↗
    No correction or repeat marker recorded.
11. 11

    Equipment design and condition

    Item 15A ↗

    Observed an accumulation of ice build up in the walk-in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Observed an accumulation of ice build up in the walk-in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.