Jersey Mikes Subs

Basic – Current Hotel and Restaurant license not displayed. 2023 license posted

Basic – Cutting board has cut marks and is no longer cleanable. Front line

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone with corn meal and Silbe service items.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler near cook line

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

Exterior of meat case, reach in cooler at cook line, door rails on meat case, gaskets on reach in cooler at cook line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Front line.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front line

Basic – Working containers of food removed from original container not identified by common name. Oil at cook line

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife being wiped with a wet soiled wiping cloth at front line. No sanitizer bucket set up.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in back kitchen.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nObserved 4 employees with no certified food manager onsite.