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Jersey Mike’s Subs in Pooler receives a 70% on their recent health inspection

Jersey Mike’s Subs, located at 1702 Pooler Parkway Unit 101 in Pooler, received a score of 70 points out of a possible 100 points during their 11/04/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A – pic present, demonstrates knowledge, performs duties
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Upon arriving to facility observed the manager was gone and when employees where asked who was the PIC multiple could not answer the question. Observed no PIC performing duties of ensuring employees are in compliance with multiple codes such as washing hands, using the hand sink etc. Upon further investigation the shift leader was found among the employees and when asked how does the leadership process work, they stated that the shift leader technically is the next person in charge. Observed the shift leader nor any employees take the position as person in charge. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with employees.
Violation #2
1-2A – pic present, demonstrates knowledge, performs duties
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no PIC having active manager control of employees in the facility such as correcting employees who did not wash their hands, using the 3 comp sink as a hand sink and etc. RCA: PIC shall be responsible of ensuring employees are in compliance.
Violation #3
2-1B – hands clean and properly washed
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple employees not wash their hands before donning on gloves before food preparation and serving. CA: The PIC was made aware of the employees not washing their hands before donning gloves. RCA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.
Violation #4
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no handwashing cleanser at both hand washing sinks in the facility. RCA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Violation #5
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple employees use the three compartment sink (with dishes in the 3 comp) to wash their hands with dish soap. CA: PIC was made aware that employees cannot wash hands in the three compartment sink. RCA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.
Violation #6
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple food items temperature above 41F (tomatoes, mayo, turkey, ham, tuna, etc.) CA: Food items in the prep top near the front of the kitchen were prepped within 3 hours 42minutes cold hold temperature was 50F. The food that was deemed not reaching 41F within 18 minutes was discarded. Food items that were still in the SAFEZONE (prepped under <4hrs) were rapidly cooled.
Violation #7
6-1B – proper hot holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bacon held below 135F. CA: Steam Well was turned on.
Violation #8
8-2B – toxic substances properly identified, stored, used
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multi surface cleaner stored next to vinegar and olive oil, and above bacon, and bread. CA: The chemical bottle was removed. RCA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

CLICK HERE to read the full report