JERSEY MIKES SUBS
2560B N MCMULLEN BOOTH RD
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 7/12/2024
Inspection #: Visit ID: 8758775
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled underneath 3 compartment sink. Vent above 3 compartment sink soiled with dust.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with paper form. Poster is now handing on wall Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); cheese (47F - Cold Holding) operator cut less than 4 hours ago. Operator placed food in walk in freezer for rapid chill. Second temperatures: cheese 34F, tomatoes 41F. Operator turned down temperature on unit Corrected On-Site
- 11-27-4: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. Provided operator with paper form. Poster is not hanging on wall Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee who has worked at establishment for less than 60 days. Emailed form and operator discussed with employee who then signed. Corrected On-Site
Inspection Date: 8/8/2023
Inspection #: Visit ID: 8368078
- 12B-07-4: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
- 02D-01-5: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
- 22-45-4: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.
- 22-43-4: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.
- 03A-02-5: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
- 41-10-4: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