JERSEY MIKE'S SUBS

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS IN COOLERS. APPROX 5-LBS OF ROAST BEEF IN COOLER AT 44.9F, SLICED TOMATOES IN PREP COOLER AT IMPROPER TEMPERAURES OF APPROX 9-LBS OF SLICED TOMATOES AT 45.5F, 54.0F . INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOODS REMOVED AND DISCARDED BY MANAGER AT COST OF APPROX $ 30.00, CDI. CRITICAL VIOLATION 7-38-005A

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT WATER THROUGHOUT PREMISES. HOT WATER TEMPERATURE 43.0F. INSTRUCTED HOT WATER MUST BE AT LEAST 110.0F. CRITICAL VIOLATION 7-38-030

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES ON PREMISES FOR STAFF. NO HAND WASHING SOAP AT 2- HAND SINKS AND NO HAND DRYING DEVICE,( PAPER TOWELS) AT 3RD HAND SINK. INSTRUCTED THAT ALL EXPOSED HAND WASHING SINK BE PROVIDED WITH SOAP AND HAND DRYING DEVICE AT ALL TIMES. SOAP AND PAPER TOWEL PROVIDED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD CERTIFICATE POSTED FOR PUBLIC VIEW WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, MEATBALLS, ETC SERIOUS VIOLATION 7-38-012.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED ONE HAND SINKS SLOW DRAINING LOCATED IN FOOD PREP AREA NEAR GRILL AND SANDWICH STATION. INSTRUCTED PERSON IN CHARGE TO REPAIR HAND SINK AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED SECOND FOOD PREP AREA WITH UNNECESSARY ARTICLES ON FLOOR THROUGHOUT AND UNORGANIZED. INSTRUCTED PERSON IN CHARGE TO REMOVE THE UNNECESSARY ARTICLES,ORGANIZE AND MAINTAIN AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the cold hold drawers: 1.95lbs of grilled chicken @ 50.0F and 0.84 lbs of breaded chicken @ 47.1F. Instructed all potentially hazardous foods must be held @ 40F or less, and hot foods held @ 140F or higher. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found the handsink in the rear of north side prep area without paper towels. Found rear hand sink without paper towels. Found hand sink in south side prep area blocked (bag of ice inside basin) and without soap or paper towels. Instructed all hand sinks must be accessible at all times. Instructed all hand sinks must have soap and paper towels at all times. Operator corrected during inspection by removing items from south prep area hand sink, and stocking all hand sinks with soap and/or paper towels. Critical violation 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found cutting board in rear prep area with deep groves and heavily stained/soiled. Must resurface or replace. Must maintain same.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Found employee items stored throughout prep areas (on top of coolers, in shelves with dry storage, etc.). Instructed must provide a separate area for all employee items such as coats, hats, etc. Must maintain same.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Found south side prep area very disorganized and clutter, with items also stored directly on the floor. Instructed to elevate all items at least 6 inches above the floor and to organize area. Must maintain same.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD MANAGER PREPARING FOOD USING POOR HYGIENIC PRACTICES DURING INSPECTION.OBSERVED FOOD HANDLER WEARING GLOVES GRAB RAW STEAK PORTION FROM COOLER DRAWER,PUT STEAK ON GRILL,GO INTO NEXT UPPER DRAWER,(WHERE SLICED TOMATOES ARE STORED NEXT TO PRE COOKED CHICKEN) TO TAKE PRE-COOKED CHICKEN TO PUT ON GRILL,NEXT HE OPEN THE WRAPS,(BREAD) LOCATED ON UPPER SHELF FROM PACKAGING,NEVER WASHING HANDS AFTER HANDLING RAW MEAT.INSTRUCTED FOOD HANDLER TO WASH HANDS AFTER EACH ACTIVITY THAT RESULTS IN HAND CONTAMINATION,CDI. FOOD WAS DISCARDED BY MANAGER CRITICAL VIOLATION ISSUED 7-38-010A

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING AT BIB STATION.MUST CLEAN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLEANING EQUIPMENT ,MOP BUCKET, EXTERIOR INSIDE GARBAGE CANS NOT CLEAN.MUST CLEAN/MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOODS,(YOUGARTS,SAND WICHES,SALADS) PREPACKAGED FOR SALE TO CUSTOMERS IN DISPLAY COOLER AT FRONT COUNTER.MUST PROVIDE PROPER LABLES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: LONG METAL STEM THERMOMETER ON PREMISES IN POOR REPAUR.MUST PROVIDE ADDITIONAL THERMOMETERS FOR FOOD HANDLERS.

FOOD HANDLER REQUIREMENTS MET - Comments: NO IDPH FOOD HANDLERS CERTIFICATES PROVIDED FOR EMPLOYEES.MUST PROVIDE CERTIFICATES AT NEXT ROUTINE INSPECTION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE ACCUMULATED DUST FROM ALL DUST FAN VENT CEILING COVERS IN BOTH RESTROOMS.