Jersey Mike's Subs

Year by year

Inspections

1. Apr 14, 2026 Routine · 2 priority, 1 priority foundation, 6 core
   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Observed PIC washing utensils and equipment, rinse utensils and equipment and not sanitize utensils and equipment. Informed PIC that those utensils and equipment would need to be sanitized before storage or use and PIC stated they would be sanitized prior to use or storage. Later on in the inspection, observed the utensils and equipment were no longer in or near the 3-comp sink and asked PIC whether the utensils and equipment were properly sanitized prior to use or storage. PIC informed that they were unaware of what happened to the utensils and equipment and whether another worker had properly sanitized them or not.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on soda machine drainage pipe. Observed drainage pipe leads directly into floor drain. Informed PIC that the drainage pipe will need an air gap.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for shredded lettuce in the display cooler in the service line. Measured a side-by-side temperature with PIC and temped 49F. PIC informed that the lettuce was shredded recently and placed into the cooler. Lettuce was observed in deep containers with lids fully closed. Informed PIC of proper cooling methods and asked PIC if they could place all containers of shredded lettuce in walk-in cooler with lids vented to cool faster. PIC placed containers of shredded lettuce in walk in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     PIC informed that there was a CFPM and showed a certification and stated that the CFPM also works at another establishment in Kenosha. Informed PIC that there is a 1 to 1 ratio and there needs to be 1 dedicated CFPM per food establishment. PIC showed another CFPM certificate for someone else at this establishment. Upon inspection, that CFPM certificate was expired. The establishment currently has no CFPM. Informed PIC that they would need to get a dedicated CFPM for this establishment within 90 days. KCPH gave PIC Conditional License Agreement form.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing non-plain ring on hand. Informed PIC that employees are only allowed one plain rings such as a wedding band.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed knife stored on the counter slicer power cord. Informed PIC that in-use utensils need to be properly stored to prevent contamination. Instructed PIC to wash rinse sanitize knife after contamination event.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Observed 3 compartment sink missing part of its caulking and needs to be replaced.. Observed food prep table in back food prep area broken from its caulking and needing to be replaced. Observed sinks in public restrooms is cracking and needs to be replaced.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed bottom of display cooler, tracks of display cooler, corners of the top of 2 drawer cooler prep top, and outside of soda machine with accumulated debris. Informed PIC that cleaning frequency would need to be increased to reduce soil accumulation.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Observed retail food establishment permit non posted in a conspicuous area. The permit was filed behind a wall near the register. PIC stated the permit used to be posted, but the frame fell off the wall. Informed PIC that the permit will need to be posted in a conspicuous.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

2. Apr 14, 2026 Routine · No items found

   No violations cited.

3. Jan 8, 2025 Pre-inspection · 3 priority, 2 priority foundation, 5 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed in 2 drawer cooler with top that a container of sliced cheese stored under container of raw beef. Informed PIC and PIC rearranged 2 drawer cooler with top having raw animal food products to be in bottom drawer and ready to eat on the top drawer.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed sliced tomatoes in drop in cooler well are cold held at 55°F. Informed PIC and conducted a side by side temperature check. Tempratures were 55°F and 56°F. PIC then discarded tomatoes

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed buckets of quat sanitizer are not being used according to EPA registered label use instructions and is at 50 PPM. Informed PIC and retested solution and solution was 50ppm. Discussed with PIC, PIC informed me that sanitizer buckets are switch out when soiled or every four hours. When sanitizer was tested it was at the 4 hour mark and PIC stated the sanitizer buckets should have be switch. PIC dumped sanitizer buckets and refilled them. Retested and sanitizer buckets werer at 300ppm. PIC with train employee to monitor quat levels in buckets.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Observed packaged chicken being improperly thawed by sitting in a container of water. Discussed with manager the thawing method of package chicken. PIC informed me its a new food product and an employee did not follow proper procedures for thawing. Took a side by side temperature of the chicken and it was 90°F. PIC disgarded the chicken. PIC will train employee on proper thawing methods with food products.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Observed quat test kit is not available for checking sanitizer concentrations. Instructed PIC that the establishment must have a test kit for the quat sanitizer. PIC is going to order quat test kit.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     Observed there is no approved or current food protection manager’s certificate posted in the food establishment. Instructed PIC to post the certified food protection manager certificate. PIC will post the certificate.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Observed packages of raw bacon are not protected from potential contamination in walk in cooler. Observed an employee drink cup stored above packages of raw bacon. Informed PIC and PIC removed employee drink cup.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The floor in the walk in cooler, the floor in the walk in freezer and inside the cabinets in warewashing area are not cleaned on a frequent basis. Observed accumulation of debris. Instructed PIC to increase the cleaning frequency. PIC will have employee increase the cleaning frequency.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     GARBAGE/REFUSE - COVERING RECEPTACLES

     Observed waste receptacles located dumpster are are not covered. Instructed PIC to have dumpster lids closed. PIC will have employee close them.

     Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

     Code 5-501.113

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors in the kitchen are accumulating debris. Instructed the PIC to increase the cleaning frequency of the floor. PIC will have employee increase the cleaning frequency of the floor.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12