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Business Info

Restaurant: JERSEY MIKE'S SUBS
Address: 7175 E Broad St, Blacklick, OH 43004
Total inspections: 17
Last inspection: Nov 2, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

UPDATED GREEN SIGN
BLAKE AND MIKE - PICS
DISCUSSED AND RECOMMENDED USING PRE-WASHED LETTUCE DUE TO DIFFICULTY OF CLEANING PRIOR TO PREP/CONSUMPTION.
SIGNATURE ON ATTACHED FORM

Discussed AND/OR Provided information:
II. Personnel Cleanliness + ALL EMPLOYEE BEVERAGES IN ACCEPTABLE CONTAINERS (LIDS AND STRAWS)
III. Hand washing, Prevention of Contamination from Hands +NO BHC OBSERVED, HANDSINKS FULLY STOCKED
IV. Person in Charge/Demonstration of Knowledge +DEMONSTRATED THRU COMPLIANCE OF FOOD CODE
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + SEE BELOW
VIII. Date Marking/Time as a Public Health Control +OBSERVED
XV. Temperature Measuring Devices + IN COOLERS AND STEM THERMOMETER CORRECTLY CALIBRATED

PIC Mike
Updated Green Sign
Notes: Look into purchasing drying mechanism for dishes that is smooth and easily cleanable.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (-) Cooling times and temperatures
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Tomatoes at 49, Need to find way to rapidly cool
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (n/a)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (-) missing light shield
XII. Chemical (-) label chemical spray bottles
XIV. Transporting Food off Premise (n/a)
XV. Temperature Measuring Devices (-) coolers missing thermometers

PIC Mike
Updated Green Sign
All open critical violations have been corrected

PIC Mike
Updated green sign

III. Handwashing, prevention of contamination from hands
Observed both employees changing gloves without first washing their hands. Hands must be washed in between glove changes to prevent cross contamination.
CDC Risk Factor :Poor personal hygiene
IV Person In charge/ Demonstration of knowledge
PIC was unable to properly demonstrate knowledge of thawing, cooling, and thermometer calibration. Recommend attending serve-safe or level one food training.
CDC Risk Factor: PIC knowledge
VI. Thawing
Observed frozen chicken being left above the grill to thaw at room temperature. Food must be thawed in one of the acceptable ways outline in the Ohio Administrative Code.
CDC Risk Factor Improper Holding Temperature
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Discussed facility's procedures for cooling and reheating with PIC. PIC was unable to demonstrate or explain propercooling or reheating procedures. All TCS foods must be cooled and reheated in accordance with the Ohio food code.
CDC Risk Factor: PIC Knowledge
XV. Temperature Measuring Devices
PIC was unable to demonstrate thermometer calibration. Thermometers must be calibrated to ensure proper food temperatures.

PIC Mike
All critical violations corrected at the time of follow-up inspection.
NCFA

PIC Jon
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (-)
PIC stated at the end of the night they turn off their hot holding container with the meatballs in it. They let it cool down at room temperature for about an hour before they stick it in the walk-in cooler. Temperature is not being monitored. PIC also stated that their large roasts are taken out of the oven and let sit on the table top until they cool down enough to be handled so they can be cut. Temperature is not being monitored during this process either. PIC was unable to state the required temperatures and time frames during the cooling process. PIC stated that the meatballs should be reheated to 135F. 165F is the appropriate temperature.
CDC Risk Factor: Person in Charge- Knowledge
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as

PIC Jon
All critical violations corrected at time of follow-up inspection.
-All TCS items date marked
-Can opener blade clean

PIC - John; Updated green sign; * = Critical Violation
- Discussed inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

II – Personnel Cleanliness (-)
Throughout the facility observed food employees that did not wash their hands prior to putting on gloves. Food employees shall thoroughly wash their hands prior to putting on gloves to prevent the contamination of food and clean equipment. Proper handwashing was discussed with the operator during the inspection. CDC Risk Factor 5 – Poor Hygiene
VII – Cooking, Cooling, Reheating, Hot and Cold Holding (-)
The operator is not ensuring cooked, cooled foods are being reheated to 165 F and is not ensuring tomatoes are being cooled to 41 F once cut. The above listed foods shall be properly reheated or cooled to prevent excessive bacterial growth and potential consumer illness. Proper handwashing was discussed with the operator during the inspection. CDC Risk Factor 5 – Improper Holding Temperatures
VII – Date Marking (-)
Observed an open container of pasta salad that was labeled with a 10-day discard date. Refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date to prevent the use of foods potentially contaminated with bacteria (Listeria species). Proper date marking was discussed with the operator. CDC Risk Factor 4 – Unsafe Source.
XII – Chemical (-)
Observed chemicals stored above the produce sink. Chemicals shall be stored in a area that will prevent the contamination of food and clean equipment. All chemicals were moved to a safe location during the

- All other violations listed on the previous report have been corrected.
- After the first pen of tomatoes is used, do not fill the pan with more than 1-layer of tomatoes to ensure that their food temperatures do nor rise above 41 degrees Fahrenheit.

PIC - John
- Updated the green "INSPECTED" sign
- Discussed the inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
XII. Chemical (-) Observed chemicals stored above the 3-compartment sink. Chemicals shall be stored in an area that will not pose as a threat to contaminate food or clean equipment if they were to drip or spill. All chemicals were safely stored during the inspection. CDC Risk Factor: Other – Foreign Substances
I. Employee Health (+) Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+) Food employees eat, and drink only in designated areas. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+) Hand washing facilities are adequate and conveniently located and accessible for employees. Hand washing facilities are adequately supplied. Exposed ready-to-eat foods are not touched by bare hands. Hands are properly washed when required.
IV. Person in Charge/Demonstration of Knowledge (+) Manager is certified in food safety. Manager has demonstrated knowledge through compliance with the food code. Manager demonstrated knowledge by responding to food safety questions regarding the operation.
V. Thawing (+) Foods are thawed in accordance with the OAC.
VII. Cooking, Reheating, Cooling, Hot and Cold

PIC -Zach - Critical violations listed on the previous inspection report have been corrected. Please ensure to contact the landlord so that the exterior dumpster can be replaced with one that has tight fitting lids.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants