Premises Information


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Name

JERSEY MIKES

Address

5501 JOSH BIRMINGHAM PY

ATRIUM

City/State/ZIP

CHARLOTTE

28208

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

11/22/2024

Final Score @ Grade

General Comments

EHS spoke with PIC about issues with receiving items from commissary that potentially are not following correct cooling methods and arriving at facility above 41F. EHS recommends increased proportion checks of lettuce and tomatoes received from commissary as well as a check of the commissarys cooling methods of shallow, metal containers to ensure lettuce and tomatoes are 41F or below upon arrival. EHS also recommends quarterly preventative maintenance or new flip top and meat case furthest from grill. PIC mentioned that both units have frequently been in and out of temperature and get maintenanced as needed.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	Yes	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler use handwashing sink for a cup of water to add to the grill. CDI-EHS notified PIC and provided education about only using handwashing sinks for handwashing. REPEAT.
12	2	Food received at proper temperature	Yes	Yes	No	3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Observed shredded lettuce and sliced tomatoes above 41F in the WIC and makeline, both units are holding TCS items to temperature and working as intended. PIC stated that all lettuce and tomatoes are prepped in commissary and brought to facility and then are checked for temperature and accepted by facility. CDI-PIC temped all sliced tomatoes and lettuce and discarded all items above 41F as they did not reach 41F within 4 hours of being prepped this morning. REPEAT. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
15	1.50	Food separated & protected	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler use glove hands to grab raw chicken and continue to use gloves to grab bread for chicken philly. CDI-EHS notified PIC and gloves were discarded and hands washed. PIC added tongs for food handlers on the grill to use to avoid cross contamination with ready to eat foods. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored behind raw beef in cold drawer by grill. CDI-PIC corrected storage order of chicken in front of raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced American cheese in prep top and Swiss and provolone chubs along with ambient air above 41F in meat case on the opposite side of the grill. PIC stated that case is older and has been requiring lots of maintenance requests lately. PIC voluntarily discarded items. VR within 3 days to check status of meat case. 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 .