Critical: FOOD CONTACT SURFACES - FREQUENCY Observation: The slicer in the front prep area used with potentially hazardous food (temperature controlled for safety) not cleaned after 4-hours.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED Observation: Cloth towels used under the cutting boards in the front food prep area are soiled and not constructed of approved materials.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
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