JERSEY MIKE'S SUBS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. NOTED APPROXIMATELY 6LBS OF SLICED TOMATO LOCATED IN FRONT PREP COLD HOLD UNIT @47.3F, AND 2 LBS OF PREPARED TUNA IN WALK IN COOLER @44.4F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD TCS FOOD ITEMS SHOULD BE HELD AT 41F OR BELOW AND MAINTAINED. PIC DICARDED AND DENATURED SAID ITEMS DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE FOOD DEBRIS ON INTERNAL PANELS OF REFRIGERATION UNIT DRAWERS IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: ONSERVED NO LIGHTING IN REAR DRY STORAGE AREA, WALK IN FREEZER, OR HALLWAY LEADING TO REAR PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. INSTRUCTED TO MAINTAIN ON SITE FOR REVIEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. INSTRUCTED TO MAINTAIN ON SITE FOR REVIEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.