Jersey Mikes Subs
PASSTuesday, January 10, 2023 at 4:31 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Tomatoes at the service counter filled well above the fill line with a product temperature at the top of 48F. Product at the bottom of the pan at 40F Reviewed with PIC to properly fill pans to maintain product temperatures. Excess product was removed and placed in the walkin to cool. Product was sliced less than 2 hours prior to the inspection per the PIC
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
At the time of the nspection I was unable to detrmine the inspection and expiration dates on the hood sticker. The sticker had both punch holes and marker indicating different days and months with 2022 indicated. Provide clear hood sticker that indicates when an inspection/cleaning was conducted and the expiration date
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.