JERSEY MIKE'S

4 findings recorded on Jul 27, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed several food items not in-use stored uncovered along prep line (lettuce, tomatoes, sauces, pickles, etc.) and cooked bacon above grill all in front food service area. C/A: Unless cooling, all food must be stored covered.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed several food items not in-use stored uncovered along prep line (lettuce, tomatoes, sauces, pickles, etc.) and cooked bacon above grill all in front food service area. C/A: Unless cooling, all food must be stored covered. COS: All food covered. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed drink nozzles with accumulated black and pink slime at drink machine in lobby. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed drink nozzles with accumulated black and pink slime at drink machine in lobby. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All nozzles cleaned and sanitized. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed 3-deep filled, covered trays of shredded lettuce cooling on shelf directly by door in the WIC in the main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed 3-deep filled, covered trays of shredded lettuce cooling on shelf directly by door in the WIC in the main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lettuce moved to back of WIC and lid cracked to allow air flow. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.