Jersey Mike's

"Observed a large container of chicken salad without a date on it. When asked PIC stated she does not remember exactly when the salad was made. C/A 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. COS EHS had the PIC discard the salad | Observed a large box of sliced portabella mushrooms stored in the WIC in the main kitchen with a date of 08/05/2025. The date represents when the mushrooms were received. C/A Ready to eat foods must be discarded past 7 days. Mushrooms were looking like they were spoiling COS EHS had the PIC discard the box of mushrooms"

"Observed employee emptying two mayo jars after that she clean the vegetable sink than she reached in the WIC after that she put on gloves and started to work with raw shaved chicken in order to make a grilled chicken sandwich. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: COS EHS asked the employee to wash their hands prior to put on gloves | After EHS asked the employee to wash her hands, EHS observed the employee washing her hands for less than 10 seconds in the hand sink in the main kitchen. C/A Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P COS EHS had the employee re-wash their hands for the proper time 20 seconds"

"Observed sliced tomatoes over filled in FS drop in cooler holding above 41F as ready to use. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- PIC placed tomatoes in WIF for rapid cooling"

"Routine inspection — zero violations recorded."