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Restaurant inspections

Jersey Mike's Subs

10117 SE Sunnyside Road E, Clackamas
Semiannual inspection: Aug. 2, 2017


  • Food-Contact Surface, Cleaning Freq. (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:Slicer in prep area covered in dried lettuce.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) Before each use with a different type of raw animal food; 2) Each time there is a change from working with raw foods to working with ready-to-eat foods; 3) Between uses with raw fruits and vegetables and potentially hazardous foods; 4) Before using or storing a food temperature measuring device; 5) At any time during the operation when contamination may have occurred; and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food. Action Taken: **Corrected**Operator to clean prior to use- please clean on a more frequent basis.
  • Nonfood-Contact Surface, Cleaning Freq (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: Floors soiled - prep top handle heavily soiled
    • Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.**Clean on a more frequent basis**
  • Wiping Cloths, Use Limitation (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:Soiled wiping cloths on the shelf in the dry storage area
    • Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.***When storing wiping cloths keep in solution -


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