Jersey Mike's Subs

Year by year

Inspections

1. May 4, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The QUAT test kit is expired as of January.

     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 – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. If certificate is not obtained within 90 days, establishment will receive a $190 fee and may be at risk of the retail food permit being suspended.

     Code 12-201.11 (A) (1)

2. Nov 12, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees. Provided education and factsheet on proper cook temps.

     Code 2-102.11 (C) (6)

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at warewashing handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees. Provided sign during inspection.

     Code 6-301.14

3. Nov 19, 2024 Pre-inspection · 1 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken is stored behind raw steak in the prep cooler. The chicken was moved to the front during inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the warewashing area is blcoked by a bread rack. The sink was cleared during inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored hanging on the sides of sanitizer buckets. The cloths were placed in the sanitizer solution during inspection.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Boxes of tomatoes in the walk-in cooler are stored below where the condenser is leaking. The tomatoes were mvoed during inspection.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The walk-in cooler consenser is leaking.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)