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Jersey Mike's Subs, 5413 North University Drive, Lauderhill, FL, USA

Latest report: November 7, 2022 7:32 AM
#jerseymikes #lauderhill #florida #unitedstates #sub

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Suspected food poisoning. Symptoms: Diarrhea, Vomiting, Stomach Pain, Chills, Headache
Suspected source: their food
Onset: Right away
Duration: 4 to 12 hours
Sick: Me
Additional information: Just super sick | Symptoms: Diarrhea, Vomiting, Stomach Pain, Chills, Headache See Less
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Closure Date: 01/05/2023

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of dented pot pie mix and one dented can of spinach on shelf in dry storage area

High Priority - Employee failed to wash hands before putting on gloves to initiate a... See More task working with food. Observed employee begin to work without washing hands before putting on gloves.

High Priority - Food with mold-like growth. See stop sale. Observed raw okra on shelf beneath microwave with mold build up on vegetable. See Stop Sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact surfaces not being sanitized with any chlorine or quaternary ammonium solution set up.

High Priority - Nonfood-grade bags used in direct contact with food. Observed turkey wings and chicken stored in black plastic garbage bags in standing Frigidaire freezer in dry storage area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over raw cabbage in standing kenmore reach in cooler in dry storage area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of conch in standing reach in freezer Observed raw chicken stored over vegetables, hot dogs, opened French fries in standing grista freezer in kitchen area.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed. 24 rodent droppings in dry storage area on floor under dry storage shelf next to water heater Observed approximately 5 or more rodent droppings in dish ware area on floor under 3 compartment sink located in kitchen area

Source: Florida Department of Health
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Closure Date: 09/26/2022

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on can opener blade at prep area. Observed one live roach crawling on pastry flour container with flour inside container at prep area. Observed 1 live roach... See More crawling on door next to prep shelf . Observed 1 live roach crawling on cutting board on prep table . Observed 2 live roaches crawling inside to go cups stored on top of standing reach in freezer.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed 3 dead roaches in ice bin machine. See Stop Sale on ice.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods made from September 25th held overnight in cooler above 41°F shredded chicken (47F - Cold Holding); raw chicken (55F - Cold Holding); hot sauce with garlic and oil (56F - Cold Holding); pre cooked ribs (50F - Cold Holding); meat seasoning with garlic and oil (50F - Cold Holding); seafood cream mix (50F - Cold Holding); beans (50F - Cold Holding). Observed meats in colder at cook line above 41°F per operator placed in cooler from 11am above 41°F for more than 4 hours first temperature 4:52pm pork raw (47F - Cold Holding); raw beef (48F - Cold Holding); raw steak (48F - Cold Holding); pork sausage (44-47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods made from September 25th held overnight in cooler above 41°F shredded chicken (47F - Cold Holding); raw chicken (55F - Cold Holding); hot sauce with garlic and oil (56F - Cold Holding); pre cooked ribs (50F - Cold Holding); meat seasoning with garlic and oil (50F - Cold Holding); seafood cream mix (50F - Cold Holding); beans (50F - Cold Holding). Observed meats in colder at cook line above 41°F per operator placed in cooler from 11am above 41°F for more than 4 hours first temperature 4:52pm pork raw (47F - Cold Holding); raw beef (48F - Cold Holding); raw steak (48F - Cold Holding); pork sausage (44-47F - Cold Holding) Observed deserts from Friday 23rd per operator above 41°F flan x8 from Friday 23rd (45F - Cold Holding); tres Leche x 8 (45F - Cold Holding); passion fruit with milk x12 (47F - Cold Holding); cheese cake x8 (8F - Cold Holding)

Source: Florida Department of Health
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Closure Date: 08/25/2022

High Priority - Container of medicine improperly stored. Observed medicine stored on counter with clean sanitized plates.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly inside orange juice maker at... See More front counter. Observed live flies flying around front counter where coffee maker, juice machine hand washing sink located. Observed approximately 15 or more live flies flying around standing reach in cooler in kitchen prep area.

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed no parasite destruction for Atlantic salmon cold smoked salmon

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed pesticide fly spray raid on shelf at front counter stated for household use only.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 40 or more rodent droppings throughout kitchen prep area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

Source: Florida Department of Health
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Closure Date: 08/04/2022

High Priority - Employee washed hands with cold water. Observed employees washing hands with cold water at hand washing sink. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over uncovered milk in a mixing... See More bowl in standing reach in cooler located in kitchen area. Operator removed and stored correctly **Corrected On-Site** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately thirty or more live roaches coming from walls behind ovens where corn and potatoes are cooked. Operator cleaned and sanitized area and was able to kill roaches **Warning**

High Priority - Roach excrement and/or droppings present. Observed approximately 15 roach droppings throughout dry storage area. Operator cleaned up roach droppings and sanitized area with chlorine solution. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings from overnight more than 24 Hrs (48F - Cold Holding); cooked pork sausage from overnight (44-58F - Cold Holding); crab legs from Wednesday overnight (47-60F - Cold Holding); cheese cake from Wednesday (54F - Cold Holding) **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings from overnight more than 24 Hrs (48F - Cold Holding); cooked pork sausage from overnight (44-58F - Cold Holding); crab legs from Wednesday overnight (47-60F - Cold Holding); cheese cake from Wednesday (54F - Cold Holding) **Warning**

Source: Florida Department of Health
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Closure date: 04/19/2022

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen preparation area at 3 compartment sink- observed approximately 15 live flying insects flying around trash can. Main kitchen dish machine- observed approximately 30 live... See More flying insects at dish machine. Main kitchen prep table cutting board at walk-in cooler- observed 1 live flying insect on cutting board. Main kitchen dry storage area at basement area- observed approximately 500 live flying insects flying around stairway, dry storage shelves, and storage area. Main kitchen slicer at walk-in cooler- observed approximately 50 live flying insects flying around and landing on slicer and slicer prep table.
High Priority - Rodent activity present as evidenced by rodent droppings found. Main kitchen dish machine - observed approximately 50 rodent droppings on top of ENERGY SAVER Dishwasher. Main kitchen at dish machine- observed approximately 30 rodent droppings inside dish machine drainer. Main kitchen dry storage linen area- observed approximately 30 rodent droppings on floor at deep freezer. Main kitchen linen closet- observed approximately 30 rodent droppings in linen closet are. Main kitchen dish machine- observed 5 rodent droppings on dish table entrance.

Source: Florida Department of Health
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Closure date 02/01/2022

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on floor in dry storage area next to walk in cooler in the rear area of the kitchen.where canned good, corn starch and flour is being stored.
High... See More Priority - Displayed food not properly protected from contamination.
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
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Packaging: Packaged from 12/15/2022
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Geographical zone of sale: All France
Health mark: FR 34.143.003 CE
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BR
b.......r
We had McNuggets two days ago and got sick here in the USA also. Sounds like a bad batch.
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