JERSEY MIKE'S SUBS & SALADS, 5799 Karric Square Dr, Dublin, OH 430164254 - Restaurant inspection findings and violations
Business Info
Address: 5799 Karric Square Dr, Dublin, OH 43016-4254
Total inspections: 19
Last inspection: Oct 18, 2012
(the higher the better)
100
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Standard Inspection | Mar 4, 2010 | 96 |
| No violation noted during this evaluation. | Critical Control Point | Mar 4, 2010 | 100 |
|
Standard Inspection | Oct 12, 2010 | 93 |
| No violation noted during this evaluation. | Critical Control Point | Oct 12, 2010 | 100 |
| No violation noted during this evaluation. | Followup Inspection | Nov 2, 2010 | 100 |
|
Standard Inspection | Mar 24, 2011 | 91 |
| No violation noted during this evaluation. | Critical Control Point | Mar 24, 2011 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Aug 30, 2011 | 100 |
|
Standard Inspection | Aug 30, 2011 | 99 |
| No violation noted during this evaluation. | Critical Control Point | Aug 30, 2011 | 100 |
|
Standard Inspection | Mar 15, 2012 | 79 |
| No violation noted during this evaluation. | Critical Control Point | Mar 15, 2012 | 100 |
| No violation noted during this evaluation. | - | Mar 15, 2012 | 100 |
|
Followup Inspection | Apr 11, 2012 | 80 |
| No violation noted during this evaluation. | Followup Inspection | Apr 26, 2012 | 100 |
|
Standard Inspection | Sep 17, 2012 | 82 |
|
Followup Inspection | Oct 1, 2012 | 89 |
|
Followup Inspection | Oct 9, 2012 | 89 |
| No violation noted during this evaluation. | Followup Inspection | Oct 18, 2012 | 100 |
Violation descriptions and comments
Mar 4, 2010PIC Charlie
Green sign updated
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-) see violations on standard inspection
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present
PIC Charlie
Green sign updated
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable, cool properly
VIII. Date Marking/Time as a Public Health Control (+) all items date marked appropriately
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
PIC Charlie
Critical violation corrected
PIC Chad
Green sign updated
Facility license will be changed from a risk class 4 food license to a risk class 3
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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
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 Holding
Using proper cooking temperatures
Hot foods are being held at 135 F and cold foods are being held at 41 F
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods are date marked properly in the walk in cooler
IX. Consumer Advisory NA
Inspection prompted due to complaint of fruit flies on produce in front counter area. Observed one fly in area at time of inspection. Observed old food being stored below counter not under refrigeration. Informed management to not store food under counter or keep items covered. Also observed several wet wiping cloths throughout facility not being stored in sanitizer. Ensure wiping cloths are stored in sanitizer water or in covered container when dirty. If flies worsen ensure that a licensed pest control operator comes in to help treat.
Aug 30, 2011Note: Ensure that slicer is cleaned and sanitized every 4 hours. PIC Ben. Green sign updated.
Aug 30, 2011(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated
pic-kyla
updated green sign
Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied-HAND SINK IS NOT AVAIABLE IN PREP AREA
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
IV. Person in Charge/Demonstration of Knowledge through compliance with the food code
Manager PIC COULD NOT demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,
WAS WITH ROB ACQUISTA TO TALK TO OWNER
Apr 11, 2012PIC Adam
At the time of the follow-up inspection, critical violations still remain. The facility failed to install a hand sink behind the front counter in the sandwich assembly area. New hand washing violations were noted. The facility has two weeks to install the required hand sink and fix all critical violations
PIC Adam
All critical violations corrected at time of follow-up inspection
-Hand sink has been installed in the front service area
-Wiping cloth bucket at front service area tested at 200ppm
-No hand washing violations observed
PIC Adam
Updated green sign
PIC/Reviewed- Adam
Follow up inspection conducted, repeat critical violations noted
PIC Adam
AT THE TIME OF THE SECOND FOLLOW-UP INSPECTION, REPEAT CRITICAL VIOLATIONS WERE NOTED
PIC/ Reviewed- Adam
All critical violations corrected at time of inspection:
-The prep top cooler has been serviced. Ice is being used to ensure an internal temperature remains at or below 41F. In the event that internal temperature cannot be maintained at 41F or below, the unit will need to be upgraded.
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Restaurants in neighborhood
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Address |
Distance |
|---|---|---|
| ON THE ROCKS | 5815 Karric Sq, Dublin | 0.02 miles |
| BARLEY BIN OF DUBLIN | 5931 Karric Square Dr, Dublin | 0.02 miles |
| AZN GOURMET | 5891 Karric Square Dr, Columbus | 0.07 miles |
| LAS MARGARITAS | 5855 Frantz Rd, Dublin | 0.09 miles |
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