Jersey Mikes Subs

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wetstacking of cleaned dishes. Cos by unstacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed in WIF ice accumulation from leakage from overhead freezer unit. Advised to get the unit checked and to keep in good repair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Proper date marking and disposition — Inspector Note: Observed failure to date mark chicken salad made from previous date. All food items that are prepped onsite shall be date marked not to exceed 7days. Advised PIC to discard food.