Jersey Mike's Subs

Food properly labeled; original container — Inspector Note: Observed 7 shakers and 6 bottles holding contents that were not labeled. C/A-shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; COS- 3 bottles labeled Vinegar, 3 bottles labeled oil, 3 shakers labeled oregano, and 3 shakers labeled pepper.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed both bathrooms missing employees must wash hands before returning to work signage. C/A- A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provision at FS hand sink behind POS system C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; COS- Paper towels placed at FS hand sink

Proper cold holding temperatures — Inspector Note: Observed container shredded lettuce in drop in prep bar #2 holding above 41F. Observed turkey x2, provolone, and white American sliced cheese in front service display case. 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- All items were removed and placed in WIF for rapid cooling uncovered.

Proper cooling time and temperature — Inspector Note: Observed shredded lettuce #3 cooling in prep bottom unit#2, tightly wrapped with plastic it tempted @ 49F at 11:29 and re tempted 12:11 at 47F with only one hour left to achieve 41F or below. C/A- Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- Item removed, unwrapped and placed in RIC for rapid cooling Tempted at 12:58 41F

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths sitting on front service food prep top counter. C/A-Wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS- wiping cloths submerged in sanitizer bucket testing at 200ppm QAC

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no EPA approved disinfectant on site to clean a vomit/fecal incident. C/A- A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CORRECT BY DATE 24 HR- 9/10/25 Corrected on 9/10 see notes

Proper cooling time and temperature — Inspector Note: Observed shredded lettuce in WIC tightly covered with plastic wrap and a lid while actively cooling tempted at 12:31 50F and again at 1:05 52F. Employee actively pulled container to move to FS for ready to use. Observed 2 containers of tomatoes in WIC tightly wrapped with plastic first tempted Tray 1 at 12:31 at 50F Tray #2 to 46F re tempted at 1:05 tray 1 47F and tray 2 46F. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- PIC removed plastic wrap and lids from containers cooling, placed in shallower pans