Food Establishment Inspection Report
Page 1  of ????????? 
OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
JERSEY MIKES 		License/Permit #
1989
Street Address
404 W WASHINGTON
City/State
EAST PEORIA, IL 		ZIP Code
61611
No. of Risk Factor/Intervention Violations 5
No. of Repeat Risk Factor/Intervention Violations 0
Date 06/21/2024
Time In 01:10 PM
Time Out 03:30 PM
Permit Holder
SAMCO SUBS East Peoria LLC 		Risk Category
Category II
Purpose of Inspection   Regular

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use X  
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed X  
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible X  

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized X  
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection   
R
=repeat violation  
  COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38 X Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41 X Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 
  COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    

ALLERGEN AWARENESS & TRAINING

 
58   Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
Page 2  of ?????? 
Establishments: JERSEY MIKES Establishment #: 1989
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: JOHNNA LARUE    
Name: KJON TOOLES    
Name: ZOE LEDGESS    
Name: JACY WELLS    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
3-Compartment Sink   Chemical Sanitizer Quaternary Ammonium 0.00 0.00
Sanitizer Bucket prep line Chemical Sanitizer Quaternary Ammonium 200.00 0.00
Sanitizer Bucket prep line Chemical Sanitizer Quaternary Ammonium 100.00 0.00
Sanitizer Bucket prep line Chemical Sanitizer Quaternary Ammonium 0.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Ham/walk-in cooler 38.00°F sliced cheese/walk-in cooler 38.00°F tuna salad/walk-in cooler 40.00°F
roast beef/walk-in cooler 37.00°F sliced tomatoes/Delfield cooler 38.00°F air temp/walk-in freezer 3.00°F
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
6 An employee at the prep line was observed chewing gum while prepping food for the customers. Gum shall not be chewed while handling and prepping any food items to prevent contamination of the food products.

COS by the employee disposing of the gum and educated.

- 2-401.11: (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. - V,COS
8 An employee was observed washing their hands and then not using a barrier to shut the faucet off.

COS by educating the employees.

- 2-301.12 (C): (C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. - V,COS
8 Two employees were observed doing the following: touching their hat with gloved hands, touching their apron with gloved hands, touching their nose before putting gloves on and not washing hands between taking gloves off and putting new gloves on.

COS by everyone washing their hands and putting on new gloves.

- 2-301.14 (H): FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and: (H) Before donning gloves to initiate a task that involves working with FOOD. - V,COS
10 Soap is missing from the hand sink located at the prep line. Provide soap at all times to ensure proper handwashing.

COS by replacing the soap.

- 6-301.11: Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. - V,COS
16 The sanitizer at the three-compartment sink tested at 0ppm of available QT. Two of the four sanitizer buckets below the prep line tested between 0-100ppm.

COS the sanitizer has been remade and now all test between 200-400ppm.

- 4-501.114 (C): (C) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. - V,COS
38 Two dead and two live cockroaches were observed during this inspection. One dead cockroach was in the sanitizer bucket the prep line, another was on the top shelf of the storage container near the walk-in cooler, two cockroaches were observed on the prep table in the back room. **It is required to have a pest control company evaluate the facility by Monday, June 24, 2024. Once the company has been to this establishment, you are required to provide a letter from the company stating how bad the infestation is and the action plan for how it will be remedied. A follow-up inspection will occur on Monday, June 24, 2024.

When this was discussed with the PIC, she stated the pest control company came 3 weeks ago and they come on a monthly basis. She was uncertain the name of the company and the general manager is supposed to send her a picture of the invoice.

- 6-501.112 (C): The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13. - V
41 Several wet wiping cloths are found at the prep line and in the back prep room out of the sanitizer solution. Once a wiping cloth is wet, it shall remain in the sanitizer solution to help prevent bacteria accumulation.

- 3-304.14 (B)(1)(2): (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). - V
55 The floor under the three-compartment sink in the back room is soiled with food debris and wet. The floor under the cookline (Delfield cooler and grill) is soiled with misc. items and food debris. Maintain all floors clean to help prevent the harborage of insects and rodents.

- 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. - V
 

Person In Charge (Signature)

  Haley Gilbert 		 

Date:

  06/21/2024
 

Inspector

  Kate Brown 		 

Follow-up:  Yes   No   Follow-up Date:

Food Establishment Inspection Report
Page 3  of ?????? 
Establishments: JERSEY MIKES Establishment #: 1989

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
Inspection Comments **After discussion with the Director of Environmental Health, this establishment is required to conduct an employee training to include but not be limited to: proper glove use, good hygienic practices, proper hand washing and when and where employees are allowed to eat/chew gum. This training must be done for all employees by Monday, June 24, 2024 and a list of all topics covered shall be submitted to our office/emailed to kbrown@tchd.net All employees shall sign the list of topics covered to confirm they understand what is required.

If it is observed at future inspections that glove use and hand washing is an issue, an in service from our department will need to take place and a $100 fee will be charged.

**This inspection was due based on the inspection schedule, and also a complaint was received by our office. The complaint stated that a customer was ordering food in the dining area and a cockroach was found near their foot. During this inspection two dead and two live cockroaches were found (one in the sanitizer bucket and two on the prep table). You are required by Monday, June 24, 2024, to have your pest control operator submit to us a report stating how bad the infestation is and the action plan that will be put into place to remedy the issue. This must be emailed to kbrown@tchd.net

**Also, until the pests are taken care of at this location, all exposed and open food is required to be covered either in sealed containers or another means to protect the food items. This includes all items on the prep line and the bread located in the back of the establishment.

A recheck inspection will occur on Monday, June 24, 2024.
HACCP Topic: HACCP= pest control
 

Person In Charge (Signature)

  Haley Gilbert 		 

Date:

  06/21/2024
 

Inspector

  Kate Brown 		 

Follow-up:  Yes   No   Follow-up Date: