Jersey Mike's Subs

Year by year

Inspections

1. Feb 16, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. Jan 29, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     corn meal is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on food counter top by the preparation sink.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. May 18, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Tuna salad being cold held in single door prep cooler is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. There are no signed employee health reporting forms since 2021.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Oil is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     1) Sanitarian removed two knives from the clean knife rack due to the presence of food residue on the cutting blades. 2) Blade cover was removed from the slicer on the back counter (under menu board) and was revealed to have food residue on the blade.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

4. Oct 20, 2021 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     The slicers used for slicing deli meats and cheese are not being cleaned and sanitized every 4 hours. The GM stated the slicers are wiped down with a dry cloth and then a cloth from the sanitizer bucket, and the slicers are disassembled and fully cleaned and sanitized at the end of the day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     LICENSE POSTED

     Current Food and Drink license is not posted in public view at establishment.

     Correction: Post license in public view.

     Code DATCP 75.06(1)(b)

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     A container with bags of chips is stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has a plan for using time as a public health control for sliced tomatoes on the prep line but operator is not discarding tomatoes after 4 hours. Instead the operator is rotating pans of sliced tomatoes.

     Correction: Follow documented time as a public health control plan for the sliced tomatoes or maintain temperature control at 41F or below.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     The members mark quat in the wiping cloth bucket tested over 500 ppm. and is not being used according to manufacturer`s use directions.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

     Code WFC 7-202.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet, soiled wiping cloth improperly stored at room temperature hanging near the slicer on the prep line.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Jul 6, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.