Jersey Mike's Subs, 102 Bohman Road, Bristol, VA 24202 - Fast Food Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Jersey Mike's Subs
Address: 102 Bohman Road, Bristol, VA 24202
Type: Fast Food Restaurant/Caterer
Phone: 423 360-9314
Total inspections: 6
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
12/16/2015Routine
Operator agrees to discontinue packaging untreated (not pasteurized) juice (lemonade) until a proper label is obtained. A large catering order had just been prepared upon my arrival, therefore many cold holding temperatures were slightly elevated and the food products were in the process of cooling to 41 degrees from ambient air temperatures.
  • Critical: Food - Treating Juice* (corrected on site)
    Observation: Unpasteurized juice is being packaged in the food establishment but the juice container is not labeled to alert the consumer that the juice is unpasteurized.
    Correction: Unpasteurized juice that is packaged in the food establishment must be labeled with the following statement: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.”
07/29/2015Risk Factor
  • Gloves - Use Limitation (corrected on site)
    Observation: Single-use gloves while worn during multi-tasked food preparation.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • Critical: Cooling* (corrected on site)
    Observation: Roast eef noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
03/30/2015Routine
No violation noted during this evaluation.04/03/2014Follow-up
Jersey Mike's has been proactive in requiring all of their employees to be Serv-Safe certified.
  • Critical: Time as a Public Health Control*
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
03/31/2014Routine
Discussed display cooler's ability to cool with PIC. Cooler barely maintaining minimum cold hold temperature. PIC stated that cooler would be serviced and adjusted.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw philly steak stored over ready-to-eat (RTE) food in the prep cooler.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
03/27/2013Routine

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