Jersey Mike's Subs, 6216 College Dr. 103, Suffolk, VA 23435 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Jersey Mike's Subs
Address: 6216 College Dr. 103, Suffolk, VA 23435
Type: Full Service Restaurant
Phone: 757 484-8000
Total inspections: 7
Last inspection: 10/23/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/23/2015Follow-up
  • Food Preparation
    Observation: Food is subject to environmental sources of contamination during preparation. EHS observed that the rear handsink that buts up against the prep table contained to barrier to prevent the splash from handwashing from coming into contact with prep surfaces and foods being prepped.
    Correction: Please provide a barrier, splash gaurd, to prevent splash from handwash sink from getting on to food prep surfaces or coming into contact with foods being prepped.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the walk in cooler, walk in freezer, the two cold holding drawers and the prep table with the two cold holding drawers.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Critical: Backflow Prevention, Air Gap*
    Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the prep sink is less than 1 inch.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
10/14/2015Routine
accepting drop-key deliveries. Discussed with manager that this is not permitted. Ensure that all deliveries are supervised and temperatures checked of product upon receipt at facility.
No violation noted during this evaluation.		04/14/2015Routine
NOTES:
- Time is used as public health control on all foods that are prepared or opened for food service.
- Ensure that any product not used within 24 hours of preparing or opening is properly date labeled for 7 days.
- Facility observed clean and organized.
- Discussed review with staff on when to wash hands during meal service.
- Discussed Employee Health and reviewed Food Handler cards with PIC.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
    Correction: Train all employees in food safety as it relates to their assigned duties. Food Handler cards muct be obtained within 30 days of inspection.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered tuna salad in the display case .
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
10/14/2014Routine
Employees require current Suffolk health cards.
Good thawing observed inside of walk in.
Good date labeling, but be sure to include sliced tomatoes, particularly if not used <24 hours.
Cl used as sanitizer. Test kit provided. Sanitizing buckets properly set up- 100ppm.
Slicer is broken down and sanitized as least every 4 hours.
All information reviewed with PIC.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Bag of cornmeal improperly sitting under handsink.
    Correction: Remove cornmeal to prevent contamination. PIC advised that cornmeal had recently been delivererd and hadn't yet been properly placed for storage.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meatballs observed to be hot held at improper temperature- 121F.
    Correction: Rapidly reheat meatballs to 165F and stir during hot holding period to maintain proper heat distribution throughout product. Reheated on grill to 178F.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Plastic Pepsi crates and rolling rack blocking access to handsink.
    Correction: Relocate crates and rolling rack as to allow access to handsink and to encourage handwashing among employees.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Unlabeled chemical bottles observed.
    Correction: Provide English common name on exterior of bottle as to contents.
03/13/2014Risk Factor
CO faxed to SHD. Copy placed in establishment folder.
Ice machines- 4th cycle used.
All cold holding temps <41F.
Tip sensitive thermometer provided.
Handwashing signage provided. Top placed on soap dispenser.
Chemical bottles labeled.
Designated employee area provided and labeled.
Reportable illnesses/employee health reviewed. PIC knowledgeable.
Splash shield to be placed 2 December per contractor.
All issues have been addressed and City approval has been granted.
Permit issued.
No violation noted during this evaluation.		11/26/2013Other
Employees require Suffolk health cards.
Cooking/cooling of roast beef reviewed.
FIFO method utilized.
Regular cold/hot holding temps to be taken and documented daily per PIC.
Reheating to 165F also reviewed.
Cooking/handling of raw meats reviewed as related to cross contamination.
Handwashing signage required at handsinks.
Top required on soap dispenser.
Tip sensitive thermometer required.
Splash shield required on handsink next to prep table.
Ensure chemical bottles are properly labeled as to contents.
Designated employee area required.
Employee health/reportable illnesses reviewed.
Once above issues have been addressed and all City approval has been granted, contact SHD for final inspection. Permit to be issued at that time.
No violation noted during this evaluation.		11/25/2013Pre-Opening

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