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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameJERSEY MIKE'S #3134
Address10125 PERIMETER PY
 
City/State/ZIP
CHARLOTTE NC 28216
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 8/5/2024
Final Score @ Grade
96.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
20 1.50 Proper cooling time & temperatures Yes No No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Shredded Lettuce, sliced tomatoes not cooling at a proper rate. *CDI - Tomatoes were voluntarily discarded and shredded lettuce was moved to freezer to be rapidly cooled. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
22 1.50 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Shredded lettuce, Salami, capicola, A tub of Tuna and a block of cheese in WIC above 41F. *CDI - PIC voluntarily discarded items. NOTE: WIC was holding at an ambient temperature of 42F, PIC Restarted system of WIC to see if this would help. Owner had technician come out within 30-40 minutes and checked WIC system, technician stated to EHS system is set 35F and should be working fine now. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
33 0.50 Proper cooling methods used; adequate equipment for temperature control Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Shredded lettuce at 50F and sliced tomatoes at 45F cooling in WIC in large quantity with tight fitting lids. *CDI - PIC discarded sliced tomatoes, removed lids to shredded lettuce and placed items into WIF to rapidly cool products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .