- Basic - Exterior back door has a gap at the threshold that opens to the outside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, hanging on hooks below slicer, potential for cross contamination of employees touching cloths during slicing and splatter of food **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb, mop sink
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, at end of three compartment sink, spray bottles hanging on air dry storage rack **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling storage rack across from three compartment sink **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information, expiration date missing and managers signature **Corrected On-Site**
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 52-54°F, 51-52°F hot ham, 54-55°F turkey, 52-53°F prosciuttini, 53-54°F provolone cheese, 52-53°F cappicola, 53°F roast beef, 53°F tuna salad, 53°F chicken salad in deli cooler by slicer, per operator the above have been in the cooler overnight, no temperature was taking in the morning when operator came in, the two thermometers inside were reading 50°F, the outside thermometer was reading 45°F. Calibration of operators probe thermometers and inspectors thermometer were done during inspection and food was temped again with the above readings. Stop sale issued. Operator has other coolers that maintain 41°F or below to store food.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, deli cooler next to slicer foods ranged from 51-54F and per operator were in cooler overnight
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, on shelf above prep area steamtable
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all part, meatballs 112°F-120°F operator reheated adjusted steam table to hot hold 135°F. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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