Jersey Mikes Subs

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

2 employee beverages on clean prep table near food and clean equipment. Operator moved employee beverages Corrected On-Site

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

Squeeze bottles behind front counter containing food removed from it original container not labeled with common name

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Staff not sanitizing utensils due to dispenser not being in proper working order.

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer at 3 compartment sink not dispensing properly 0ppm, operator corrected ppm to 200.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

1:57pm Deli ham 45F cold hold, second temperature 42F cold hold, Deli beef 46F cold hold, second temperature 41F cold hold, tuna 45F cold hood second temperature 40F cold hold , Cut tomatoes 46F cold hold, second temperature 43F cold hold. Operator stated that the sliding door had been opened often during lunch. Corrected On-Site Repeat Violation

High Priority – Toxic substance/chemical improperly stored

Spray bottles of chemical stored hanging off bag in box beverage rack facing cases of beverage concentrate. Operator removed chemicals Corrected On-Site