Jersey Mike's Subs

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and build-up on flooring and walls throughout facility. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Management knowledge, responsibilities, reporting — Inspector Note: Employee health policy not available at time of inspection. Not able to verify that employees have been trained on the 5 symptoms and 6 illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Employee health policy sent to PIC; facility has 10 calendar days (6/26/26) to submit to EHS a copy of signed employee health policy.

Food stored covered — Inspector Note: Observed ham, provolone cheese, and chicken salad stored uncovered in the display cooler of front food service. Observed uncovered pickles in the walk-in cooler of main kitchen. C/A: d, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Items covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the tea nozzles, soda nozzles, and ice chute in dining area of facility. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Equipment removed to be cleaned and sanitized.

Proper cold holding temperatures — Inspector Note: Observed mayo and peppered ham in the display cooler of front food service temp above 41F. Observed blue cheese, American cheese, and mayo in cooler drawers of front food service temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Mayo discarded; blue cheese, American cheese, and mayo moved to walk in freezer for rapid cooling.