Jersey Mikes Subs 13081

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

40 dead flies on strip hanging in back area by three compartment sinks. n35 dead flies on strip hanging in back area by back door. n40 dead flies on strip handing in back area by back door. nManager removed and sanitized the area. Corrected On-Site

Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Damaged/spoiled/recalled food not properly segregated.n (2) cans of Mushrooms 14oz Dented.

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans on shelf in prep area.

Basic – Equipment in poor repair

Standing water in bottom of reach in cooler on cook line.

Basic – Floor soiled/has accumulation of debris

Food debris on cook line. Manager cleaned food debris. Corrected On-Site

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Wooden spatula in tuna fish. Manager removed Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Bread oven soiled with food debris. nOven on cook line soiled with food debris

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets soiled with food debris on cook line in reach in cooler.

Basic – Open dumpster lid. Employee closed lid Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

White power substance containers in back area have no labels. Manager labeled all containers. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale.n(2) cans of Mushrooms 14oz Dented.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee failed to wash hands after cleaning then went to prep food. Spoke to employee to wash hands before he continues to cook. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ncut tomatoes @2:08 (45F – Cold Holding); @ 2:40 cut tomatoes 42F – cut leafy greens (48F – Cold Holding); @2:40 cut leafy greens 42F Manager placed items on walk-in cooler Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Chemical bottle stored on rack were coke boxes are. Manager removed Corrected On-Site Repeat Violation

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate – Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. nCan opener soiled with food debris

Soda nozzles heavy soiled with mold like substance. nIce dispenser front counter soiled with food like debris. Repeat Violation