JERSEY MIKE'S SUBS
180 WEST OLD COUNTRY ROAD, HICKSVILLE, NY 11801 · Restaurant (Restaurant)
5 inspections
- Réinspection
1 infraction
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Contrôle
3 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 12A: Hot, cold running water not provided, pressure inadequate
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Contrôle
2 infractions
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
- Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Not Critical Violation
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
- Réinspection
0 infraction
- Contrôle
3 infractions
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.