Facility


Non-Smoking Facility
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
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JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 08/02/2024
Score 90
47 8-304.11(K) Notification of the most recent inspection report is available upon request.
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
29 Test strips were unable to be procured. Ensure sanitizer test strips are provided by the establishment at all times and never expired. 4-302.14 Sanitizing solutions, testing devices.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.
43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler. Ensure the vents are clean to sight and touch. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.
21 Observed no food manager on duty during the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 12/22/2023
Score 86
18 Observed chemical bottles stored on the hand sink. Ensure all chemicals are properly labeled and stored. 7-201.11 Poisonous/toxic materials or chemicals stored properly.
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
29 Expired test strips were available at the time of the inspection. Ensure sanitizer test strips are provided by the establishment at all times and never expired. 4-302.14 Sanitizing solutions, testing devices.
34 Observed multiple gnats in the establishment. Ensure professional pest control measures are implemented to eradicate the gnats. 6-501.111(B) Controlling pests. Check premises.
35 Observed phones, personal drinks, and other personal items stored on the prep counter adjacent to active food prepping. Ensure all personal items are stored in an employee designated area.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.
43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler. Ensure the vents are clean to sight and touch. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
47 8-304.11(K) Notification of the most recent inspection report is available upon request. Ensure the detailed, most recent inspection report is posted.
37 Observed pickles on the floor of the walk in cooler. Ensure all food it stored 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
45 6-501.16 Drying mops. Ensure all mops are hung up properly to air dry.
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 04/25/2023
Score 81
31 Ensure the hand sink behind the serving counter is serviced so that the temperature reaches the minimum requirement of 100F. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure that the weather strip for the back door is repaired or replaced so that no light may enter the facility.
35 Observed phones, personal drinks, and other personal items stored on the prep counter adjacent to active food prepping. Ensure all personal items are stored in an employee designated area.
35 Observed employees prepping food with watches and rings on. Ensure only a simple wedding band is worn while food prepping. 2-303.11 Jewelry Prohibition.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.
43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler.
47 8-304.11(K) Notification of the most recent inspection report is available upon request. Ensure the detailed, most recent inspection report is posted.
29 No test strips were available at the time of the inspection. Ensure sanitizer test strips are provided by the establishment at all times. 4-302.14 Sanitizing solutions, testing devices.
34 Observed multiple gnats in the establishment. Ensure professional pest control measures are implemented to eradicate the gnats. 6-501.111(B) Controlling pests. Check premises.
18 Observed unlabeled chemical bottle. Ensure all chemicals are properly labeled and stored. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label.
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
22 Observed no food handler certifications at the time of the inspection. Ensure all employees are able to readily provide food handler certification at the time of the inspection. 228.31(d) Food Handler Training criteria.
21 Observed no food manager on duty at the time of the inspection. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
2 Observed ambient temperature of the walk in cooler at 50F. Observed ham and meats and cheeses at 48F-50F. Ensure all TCS items are kept at 41F or below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 12/23/2022
Score 90
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.
47 8-304.11(K) Notification of the most recent inspection report is available upon request. Ensure the detailed, most recent inspection report is posted.
35 Observed phones stored on the prep counter adjacent to active food prepping. Ensure all personal items are stored in an employee designated area.
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure that the weather strip for the back door is repaired or replaced so that no light may enter the facility.
43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler.
31 Ensure the hand sink behind the serving counter is serviced so that the temperature reaches the minimum requirement of 100F. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
14 2-301.14 When to wash. Observed multiple glove changings and employees changing prep counters of meat slicing and non-raw food slicing. Ensure hands are frequently washed when prepping food and before and after donning and doffing gloves.
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 07/21/2022
Score 92
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Use By Dates: Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
35 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-402.11 Hair Restraints effective.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.
41 3-302.12 Food storage containers, identified with common name of food.. 3-302.12 Food storage containers, identified with common name of food.. Observed bottles of sauce and dressing, not identified by common name
47 8-304.11(A) Permit posted. Invalid permit is posted. ensure current permit is posted
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 03/01/2022
Score 90
22 228.31(d) Food Handler Training criteria.
31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed chemical spray bottles stored on the splash guard of the handwashing sink
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed food debris under reach in cooler. Establishment is in need of cleaning, paying close attention to under and in between equipment
41 3-302.12 Food storage containers, identified with common name of food.. Observed bottles of sauce and dressing, not identified by common name
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
35 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-402.11 Hair Restraints effective.
47 8-304.11(A) Permit posted. Observed expired permit posted
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 08/12/2021
Score 93
39 228.111(a) Good repair and proper adjustment.. Observed missing plate on deli reach in. Ensure that equipment is in good repair.
45 Observed cabinet paneling attached with blue painter tape. Ensure that 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee food sitting in reach in deli case on wrap cheese. Ensure that employee food and beverages are stored in a location away from customer food items to prevent cross contamination.
10 * 228.114(a)(3) TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours. Observed in use spatula stored on bin of tuna with food debris from time of opening. Ensure food contact utensils are cleaned at least every four hours to prevent contamination.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed containers of prepped produce in walk-in cooler without proper coverings. Ensure Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 12/07/2020
Score 99
36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. VIOLATION: WET WIPING CLOTHES STORED ON COUNTERTOP IN BETWEEN USES CORRECTION: ENSURE THAT DURING PAUSES IN USE, WET WIPING CLOTHS ARE STORED IN SANITIZING SOLUTION.
JERSEY MIKE'S SUB'S
8603 STATE HWY 151
San Antonio , TX 78245
Date: 03/03/2020
Score 93
32 Knives with damaged blades or food containers/inserts that have cracks or pitted surfaces should be discontinued from use.* 228.104(a) Cleanability. Food-contact surfaces..
31 Bottles were stored in a hand sink. Hands must not be used for anything other than hand washing per * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
47 Inspection report posted was from May of 2018. Facility is required to post the most recent inspection report ( from 2/12/19) as per Section 13-26 of the municipal code. See ordinance reference below: Sec. 13-26. - Display. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. A food establishment may also choose to voluntarily display a grade placard distributed by the Department consistent with the score received for that inspection period. A food establishment shall not display a grade placard not provided by the department or a grade placard inconsistent with the food establishment's inspection score. (Ord. No. 2008-05-15-0402, § 1(Att. I), 5-15-08; Ord. No. 2016-03-03-0163 , §§ 1, 2, 3-3-16)
47 Food permit posted expired. The most recent permits must be posted. .228.248(1) post the permit in a location in the food establishment that is conspicuous to consumers;
21 No proof of Food manager certification being registered with the city. Registering the food manager certification is a separate step from obtaining the certification. Registration is a requirement under the San Antonio municipal code (Sec. 13-112) specific to all Certified Food Managers working within San Antonio city limits.

NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits. The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points. A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.

Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District.
 
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