Jersey Mike's

Year by year

Inspections

1. Apr 10, 2025 Routine Score 96
   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths storing on the counter top when not in use. Ensure that wet and/or soiled wiping cloths are storing in the sanitizer solution when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Handwashing reminder signage missing from the main hand sink on the prep line. Sample signage is being provided with the report. Ensure that there is handwashing reminder signage near all hand sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     To go beverage cups are PE lined and therefore not recyclable or compostable. Discontinue procurement and replace with materials that are either recyclable or compostable. Fact sheet provided with the report.

     Code MCO 204.30A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log could be located during the inspection. Recording requirements reviewed and a sample log is being provided with the report. Maintain an employee illness log and ensure that all shift leaders have access to it and know how to use it.

     Code MN Rule 4626.0040C

2. Oct 23, 2023 Follow-Up Score 94
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Freezer condensate line in the walk-in cooler is leaking causing contamination to boxes of food below it. Remove food from this area and repair freezer to properly working condition.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Do not reuse containers to store, transport or dispense food, which were previously used to store poisonous or toxic materials.

     Old chemical spray bottle being used to store water for spraying dough. Spray bottle was discarded during the inspection. Discontinue using chemical containers to store food or water.

     Code MN Rule 4626.1615

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Damp wiping cloth observed on the counter near the meat slicer when not in use. Towel was moved to the sanitizer bucket during the inspection. Ensure that once wiping cloths become damp or soiled that they store in the sanitizer buckets when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Open chubs of meat storing in the display case from the previous day without date marking present. Open dates verified during the inspection. Ensure that all open TCS foods are labeled with an open on date and not stored beyond 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     MN state certified food protection manager certificate not posted within the restaurant. Ensure that at least one employee holds this certificate and it's posted within the facility.

     Code MN Rule 4626.0033D

3. Oct 11, 2023 Routine Score 86
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Walk-in freezer condensate line is leaking causing contamination to boxes of food underneath it. Remove food from this area and repair freezer.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Light cover in the freezer is missing exposing the light bulb within. Either replace the cover or convert the light bulbs to shatter proof.

     Code MN Rule 4626.1375A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Hand sink against the back wall had a dirty food container in the basin. Container was moved during the inspection. Ensure all hand sinks are used solely for handwashing and remain accessible at all times to encourage frequent handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Half of the door sweep on the back door is missing providing entry into the building for pests. Replace the door sweep to provide a tight seal to the outdoors.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Degreaser spray bottle not labeled with the common name of the chemical. Label all spray bottles of chemicals with the common name of the chemical.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Spray bottle of water above the dough station unlabeled. Label all food containers including liquids such as water and oil with the name of the food.

     Code MN Rule 4626.0240

   • Serious Priority 1

     Do not reuse containers to store, transport or dispense food, which were previously used to store poisonous or toxic materials.

     Old chemical spray bottle being used to store water for spraying dough. Discontinue this practice and only use approved food contact surfaces for holding food and consumable liquids.

     Code MN Rule 4626.1615

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wiping cloth bucket near the line observed with quat concentration below 150 ppm. Ensure that this sanitizer concentration is maintained between 150-400ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Tuna salad and open chubs of meats such as ham were being held overnight without date marking. Ensure that all TCS foods that are made in house or opened and held overnight are date marked and either used or discarded within 7 days.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Persons in charge during the inspection were unable to locate the employee illness log. Recording requirements reviewed during the inspection and sample log is being provided with the report. Ensure that all persons in charge have access to the employee illness log and know how to use it.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     MN state certified food protection manager certificate not posted within the restaurant. Ensure that at least one employee holds this certificate and it's posted within the facility.

     Code MN Rule 4626.0033D