Jersey Mike's Subs

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed tomatoes cooling in the bottom of the display cooler in a plastic bin covered with plastic wrap with a temperature of 54F. Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf PIC moved tomatoes to freezer to rapidly cool. Discussed better cooling methods for prepped foods.

In-use utensils: properly stored — Inspector Note: Observed a scoop sitting next to tuna salad inside the display cooler on wax paper, with dried tuna residue on the scoop. In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); PIC moved scoop to 3 compartment sink to be washed and sanitized. Discussed proper storage of in-use utensils.

Nonfood-contact surfaces clean — Inspector Note: Observed the shelves of the walk-in cooler unclean to sight and touch with debris and rust. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC to replace and/or clean shelving thoroughly and more often.

Plumbing installed; proper backflow devices — Inspector Note: Pipe leaking at hand sink. System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC advised to have leak repaired or service order obtained a week from today.

Insects, rodents, and animals not present — Inspector Note: Observed two flies throughout the facility during inspection. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC to eliminate sources of harborage, keeping exit doors closed, and contacting pest control services in order to eliminate pests.

Proper cold holding temperatures — Inspector Note: Observed roast beef inside the display cooler at the front food service location with a temperature of 51°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that roast beef was prepped at lunchtime, therefore PIC moved roast beef to freezer to rapidly cool.