JERSEY MIKE’S SUBS Inspection – July 18, 2018

High Priority 2

#10High Priority28-27-4

High Priority – Grease interceptor/trap bottom rusted waste water leaking onto floor and is tracked into walk in cooler by the employees.

#11High Priority03A-02-4

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey 47°, ham 47°, roast beef 48°, broken door that does not close properly).

Intermediate 2

#12Intermediate22-26-4

Intermediate – Buildup of soiled material on racks in the reach-in cooler. Bottom part of Reach-in-cooler extreamly dirty with food debris.

#13Intermediate22-31-4

Intermediate – Non-pitting surface rust on food-contact equipment. Use in stake pans as dripping units.

Basic 10

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warewashing and food prep area.

#2Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation.

#3Basic16-13-4

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize sinks set up; however, no rinse water sink currently in use.

#4Basic36-14-4

Basic – Food debris accumulated on kitchen floor and/or under cooking equipment. Front cook line and back warewashing area.

#5Basic23-20-4

Basic – Food debris/dust/grease/soil residue on exterior of oven.

#6Basic33-17-4

Basic – Garbage can soiled. Cook line

#7Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises. Broken Reach-in-cooler in main cook line.

#8Basic23-12-4

Basic – Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

#9Basic36-72-4

Basic – Walk-in cooler/walk-in freezer floor soiled.

#14Basic22-16-4

Basic – Intermediate – Reach-in cooler shelves soiled with food debris. Front display cooler.

Florida Food Watch