Critical: TCS foods were not being held at the proper temperature. [At the time of inspection, meatballs were holding below the required 135F (123F)] To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. [Note: Meatballs were reheated to the proper temperature and the hot holding unit was adjusted to hold meatballs and sauce at 140F]
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