Jersey Mike's

Year by year

Inspections

1. Feb 4, 2026 Routine · 1 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced tomatoes in the topping display refrigerated unit are cold held at 48-51°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Tomatoes were moved to the walk-in cooler during the inspection.

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

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Corrected during the inspection.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board on prep cooler is scored and hard to clean.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The interior of the meat display cooler has food debris accumulation below the lower grate.

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

     Code 4-602.13

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The sanitize compartment of warewash sink is leaking water onto the floor and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

2. Feb 11, 2025 Follow Up · No items found

   No violations cited.

3. Feb 4, 2025 Routine · 2 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

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

     In walk-in cooler, a container of raw chicken is stored above a container of raw steak.

     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.Foods rearranged during the inspection.

     Code 3-302.11 (A) (2)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cut tomatoes and lettuce are up to 60 °F in the front refrigerated table.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. PIC was aware of the temperature problem and called for refrigerator to be repaired later today. Temperature controlled foods were moved to a different cooler during the inspection.

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

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Repair person called during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     Kitchen hood has some grease dripping that could contaminate food.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles. PIC contacted hood company and drips cleaned off during the inspection.

     Code 4-204.11

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at restroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. Oct 3, 2023 Routine · 3 priority, 1 priority foundation, 6 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs are above condiments and ready-to-eat foods in the walk-in cooler. .

     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. Eggs were discarded during inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cut tomatoes in front display assembly refrigerator are up to 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Tomatoes were moved to a deeper pan during inspection to be deeper into refrigeration unit.

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

   • Serious Priority Corrected on site

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

     The quat sanitizer in buckets is too weak.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use test strips to ensure correct concentration. Sanitizer was changed out during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Cold water at a handsink is turned off and water temperature is at 118°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Cold water was restored during inspection.

     Code 5-202.12 (A)

   • 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

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

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

     Wiping cloth used for wiping surfaces stored on table tops.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Wiping cloths were moved to buckets of sanitizer during inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION - FOOD PREPARATION

     Varous unwrapped deli meats are subject to potential contamination by being placed directly on refrigerator shelf. .

     Correction: Remove food from this location or provide alternate methods to protect food from contamination. During the inspection, unwrapped meats were placed on a tray in the refrigerator to protect from contamination. Wash, rinse, and sanitize tray on a routine basis.

     Code 3-305.14

   • Not serious Core Corrected on site

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of meat slicer has encrusted food accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Employee states slicer is cleaned after every 3-4 subs, but there is much meat accumulation. Clean and maintain. Thoroughly clean and sanitize slicers at least every 4 hours. Slicer was cleaned during inspection.

     Code 4-601.11 (B)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Both handwashing sinks in kitchen are not non-hand operated or is operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided near handwashing sinks in restrooms.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14