Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Single-service articles stored next to front employee hand wash sink in front area
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
High Priority - Dented/rusted cans present. Can of sauce
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Intermediate - Spray bottle containing toxic substance not labeled.
07/22/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored under steamer
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken salad
Intermediate - Spray bottle containing toxic substance not labeled.
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