JERSEY MIKE'S SUBS #5020

Observed tuna salad and provolone cheese cold holding above 41F in front food service display cooler. Observed parmesan cheese cold holding above 41F in main kitchen on 3-compartment sink shelf. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: All items were discarded.

PIC stated that facility receives deliveries during non-operational hours, but could not provide key drop agreement. C/A: Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m).

Observed several pans stacked on top of handwashing sink next to 3-compartment sink in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Pans were removed.

Observed single use cup lids stored with food contact surface uncovered and unprotected in front food service area next to drink machine. Observed single use trays stored with food contact surface uncovered and unprotected on top of front food service display cooler. C/A: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Lids and trays were inverted.

PIC stated they have a key drop agreement and receive deliveries early in the morning. PIC could not provide the key drop agreeement between the facility and the deliverer. PIC stated the invoices are with her sister outside of facility. C/A: Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt.

Observed CFSM ServSafe certificate (Sherry Stanton) posted in public view and expired 2/2026. C/A: A CFSM certificate that has expired or currently not employed at the facility shall not be posted. COS: Certificate was removed from display.

Observed at handwashing sink next to 3 compartment sink, no paper towels or hand drying provision available. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a continuous towel system that supplies the user with a clean towel. COS: PIC placed paper towels in handwashing sink.

Observed soda nozzles (Dr Pepper and Pepsi) coated with an accumulation of black debris. Observed ice machine dispenser at soda station with an accumulation of black debris that could potentailly drop into someones drink. C/A: Food-contact surfaces shall be kept clean to sight and touch. COS: PIC washed, rinsed, and sanitized soda nozzles. Ice chute was washed, rinsed, and sanitized.

Observed live pest (roach) crawling on shelf in grill prep area. Observed dead pest (2 roaches) next to prep top cooler in grill prep area. Observed small (less than 1 in) pest (roach) crawling on floor in front food service. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions. Observed pest control records.

PIC cannot provide the written key drop agreement with US FOODS. C/A Key Drop procedure delivery procedure agreement is required PIC HAS 10 DAYS TO PROVIDE A COPY OF THE AGREEMENT.

Observed a container of tuna salad and chicken salad resting on the bottom shelf in the WIC without any date. PIC stated the salad was prepped on 2/6/2025 C/A 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS PIC dated the salad.

Observed several bottles at the prep top in the main kitchen and at the prep top at the front service area not having any labels on them (ranch, mayo, chipotle mayo, chipotle pepper relish, mustard) C/A 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; COS PIC labeled the bottles.

Observed tuna salad, swiss cheese, and cut roast beef stored on bottom compartment of RIC uncovered (front service). C/A: Store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered.