JERSEY MIKE'S SUBS

There is not an employee with a current FSC. [CA] At least one employee must have a FSC and all other employees a food handler card.

Observed rodent droppings on the floor against the wall near the walk in cooler in two areas. None observed on food or food contact services. [CA] Take effective measures to eliminate the rodents from inside the facility and protect food from contamination. The manage called for another pest control service. Thoroughly clean up the areas and sanitize. Be sure to cover any holes in the walls and ceiling.

There are light out in the kitchen. [CA] Replace the out light bulbs.

There are missing tiles/covers above the walk in, exposing the ceiling. [CA] Cover this area.

Observed a light out in the kitchen. [CA] Replace the bulb to help reduce the dimness observed there.

Observed the floor to have accumulation mostly in all corners and the walls under the register and the floor sinks to all have accumulation. [CA] Thoroughly clean the floors and walls.

The display case does not have a thermometer. [CA] Provide a thermometer in the unit.

Observed a cockroach on the floor while waiting for entrance into the kitchen. [CA] Take effective measures to eliminate the roaches from inside the facility and to protect food from contamination. The employee got rid of the cockroach. According to the owner they have a monthly pest control service.

The sanitizer in the wiping towels was about 0ppm quat [CA] The quat must be kept at 200ppm. [COS] The employee changed with new sanitizer.

There are not any FSC or food handler cards avaialable. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed the hot water at the dish sink to be at 96 degrees F. [CA] The hot water must reach 120 degrees F. The far hand sink hot water reaches 96 degrees F. [CA] The water must reach 100 degrees F. The water at the middle sink reached 102 degrees F.

No thermometers in the refrigerators. [CA] Each unit must have a thermometer inside to easily keep an eye on temperatures.

There is not a FSC. [CA] At least one employee must have a FSC.

Observed the used wiping towel not kept in sanitizer between each use. [CA] Place each towel in sanitizer between each use.