JERSEY MIKE'S SUBS #2042, 1293 W Lane Ave, Columbus, OH 43221 - Restaurant inspection findings and violations

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Business Info

Restaurant: JERSEY MIKE'S SUBS #2042
Address: 1293 W Lane Ave, Columbus, OH 43221
Total inspections: 19
Last inspection: Aug 27, 2012
Score
(the higher the better)
91
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Ambient air and water temperature measuring devices were not accurate to plus or minus 3° Fahrenheit in the intended range of use.
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • There is no covered receptacle in women's restroom.
  • There is not adequate equipment for cooling, heating or holding food.
  • There was no properly trained person in charge designated.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Jul 8, 2010 59
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • There is no covered receptacle in women's restroom.
  • There is not adequate equipment for cooling, heating or holding food.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Jul 23, 2010 76
No violation noted during this evaluation. - Jul 26, 2010 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Miscellaneous sources of contamination observed.
  • Non-food contact surfaces are dirty.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Aug 4, 2010 87
No violation noted during this evaluation. - Aug 9, 2010 100
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Employees are not properly trained in food safety.
  • Equipment and/or components were not maintained in good working order.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The can opener blade was dull and creating metal fragments
  • There is no test kit available for measuring the concentration of the sanitizer.
  • There was visible dirt and debris on dry wiping cloths or on wet wiping cloths in a freshly made sanitizing solution.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Nov 29, 2010 56
No violation noted during this evaluation. - Nov 30, 2010 100
  • Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
  • Equipment and/or components were not maintained in good working order.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency.
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection Dec 14, 2010 95
  • Food was not reheated within 2 hours.
  • Non-food contact surfaces are dirty.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jun 9, 2011 74
No violation noted during this evaluation. Followup Inspection Jun 29, 2011 100
  • Employees are not properly trained in food safety.
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities are not cleaned as often as necessary.
  • There was no properly trained person in charge designated.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Oct 27, 2011 57
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Nov 14, 2011 69
No violation noted during this evaluation. - Nov 16, 2011 100
  • Food-contact surfaces were dirty.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Nov 29, 2011 94
No violation noted during this evaluation. - Nov 29, 2011 100
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
Followup Inspection Dec 28, 2011 98
  • A quaternary ammonium sanitizing solution was being used improperly
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
Followup Inspection Jan 24, 2012 85
No violation noted during this evaluation. Followup Inspection Feb 10, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • The physical facilities are not cleaned as often as necessary.
  • The physical facilities were not maintained in good repair.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Aug 27, 2012 91

Violation descriptions and comments

Jul 8, 2010

Employees Adam/ Hannah
Updated Green Sign

Jul 23, 2010

PIC Shane/Jeremy
Updated Green Sign
Note: Recommend level 1 traning for all Persons in Charge.

Jul 26, 2010

Discussed issues/ inspection report with manager Kristin.

Aug 4, 2010

PIC Jeremy
Updated Green Sign

Aug 9, 2010

Stopped by to make sure critical violations have remained closed.

Nov 29, 2010

PIC Michael
Updated Green Sign

Nov 30, 2010

Discussed inspection report from the day before with PIC and Updated Green Sign

Dec 14, 2010

PIC Michael
Updated Green Sign
All open critical violations have been corrected.
Notes: Facility should re-update/ re-design Cleaning /Responsibility check lists to include times of cooling, meat slicer and other utensil cleaning.

Jun 9, 2011

PIC Jeremy
Updated Green Sign
-Met with Owner Rob at the facility. He stated they are not supposed to be cooling and reheating any meatballs or soups. Food should be made fresh daily.
- Facility in currently a Risk Level 3. Discussed possible Risk Level change to a Level 4 if wanting to use time in lieu of temperature on tomatoes or wanting to cook, cool and then reheat in bulk (meatballs, soups etc.) Must have processes/ procedures corrected by follow-up inspection.

Jun 29, 2011

PIC Jeremy
Updated Green Sign
All open critical violations have been corrected.
PIC stated facility is keeping the Risk Level 3 status. They are keeping the sliced tomatoes on the line below 41 degrees F. Meatballs/ sauce are not cooled and reheated, they are discarded at the end of the night. PIC stated Roast beef is cooled using an ice bath. He stated Roast beef is cooled from 135-70 degrees within 1 hour and then 70-41 degrees or below within the next 4 hours.
PIC is going to attend the Level 1 training in July. Must pre-register for the class. After receiving certificate, fax a copy to Health Inspector 614-645-7155!

Oct 27, 2011

PIC Dustin
Updated Green Sign
Food safety class schedule was provided.
Must always have a person in charge on site at all times that is properly trained in food safety.
.

Nov 14, 2011

PIC Dustin/ Updated Green Sign
Observed REPEAT critical and non-critical violations.
.

Nov 16, 2011

delivered yellow sign and pre-hearing letter

Nov 29, 2011

PIC Jeremy
Yellow sign removed/ Green sign posted
Inspection was conducted with Mike Thiel.
.

Nov 29, 2011

inspection with Julian Perler

Dec 28, 2011

PIC Jeremy
Updated Green Sign
This was a monitoring inspection.
.

Jan 24, 2012

PIC Jordan
Updated Green Sign
Note:
Facility can use chlorine as a sanitizer if facility provides proper test strips and chlorine measures around 50ppm.

Feb 10, 2012

PIC Jeremy
Updated Green Sign
All open violations have been corrected

Aug 27, 2012

The report was reviewed with the Person In Charge- Paul
Updated Green Inspection Sign.

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