Jersey Mike's Subs

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the WIC dripping heavily and a container holding the water was placed on the floor. C/A Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS: Owner stated a repair order has been placed already

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink in the rear of the kitchen near the three compartment sink blocked by the dirty rags container C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Container was moved in anothe location

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the slicer used for on-line orders with visible food accumulation. PIC did not Know when it was used last C/A The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; COS: EHS directed the PIC to clean the slicer