A94

JERSEY MIKES SUBMARINES

9211 N TRYON ST, SUITE 12, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060015272

Latest gradeA (94)

Last inspectedOct 28, 2026

Inspections on record28

On record sinceDec 3, 2013

Score history

Dec 3, 2013Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 94 · 8 violations

Inspector comments: NOTE: Facility no longer using TPHC.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse metal container in hand wash sink. CDI- Removed. EHS notified manager.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in cold well 1, cheese in prep top and lettuce in cold drawer holding above 41F. CDI- Items pulled and placed in the tall reach in freezer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on table. Increase pest control. Manager stated that pest control comes once a month.

#39 · Contamination prevented during food preparation, storage & display −1

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of utensils used to grab raw meats stored on top on containers of wraps. CDI- Raw utensils removed.

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer below 100ppm. CDI- Sanitizer corrected to proper concentration.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service lids stored on the floor

#49 · Non-food contact surfaces clean −1

Repeat violation

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed vent in dry storage area in need of cleaning.

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Oct 8, 2026 B 87.5 · 12 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. -REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed drink stored on shelf with single service items in the dry storage area.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw chicken with gloves on, remove gloves, then don new gloves to handle RTE food without hand wash. CDI- Hands washed and new gloves donned.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back of slicer heavily soiled with old food debris. CDI- Slicer broken down to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −3

Corrected during inspectionRepeat violation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 containers of lettuce and a container of lettuce still cooling after 4 hours. Items were placed into the walk in cooler at 9:30am. CDI- All items discarded. -REPEAT Facility is not cooling items down prior to use. EHS reviewed proper cooling procedures with PIC. All items used need to be cooled to 41F or below, prior to being held out for service. EHS recommends preparing items earlier in the mornings and cooling them down in shallow pans prior to service. PIC should be checking items throughout the cooling period to ensure that they are cooled to 41F within 4 hours. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −3

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms, cheese and ham in prep top holding above 41F. CDI- All items were within time/ temp parameters and were cooled in walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed lettuce and tomatoes placed on TPHC prior to being cooled to 41F. Lettuce and tomatoes were out of temp for longer than 4 hours. CDI- Items voluntarily discarded. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed Items on TPHC without time stamp. CDI- Items voluntarily discarded.

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of oil and vinegar without label.

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets are stored off the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the cabinet.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

#49 · Non-food contact surfaces clean −1

Repeat violation

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Apr 9, 2026 A 90 · 13 violations

Inspector comments: PIC stated they are now being independently audited by Steritech. Facility holds main prep line tomatoes and lettuce on TPHC. EHS reminded PIC to ensure that all items are at or below 41F prior to placing the product on TPHC. EHS provided PIC with updated TPHC form as the previous form was outdated.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. A CFPM arrived later on in the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility did not have a copy of the employee health policy or a way to show that staff have been trained. CDI: New employee health policy document provided and staff began being trained and signing policy. EHS also provided Send Sick Employees Home Now poster for display. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea procedures in facility. CDI: EHS provided PIC with vomit and diarrhea clean up poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −1

Follow-up verification required

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ceiling tile in the front of the facility with a drain hose leading to the handsink. PIC stated that they continue to have roofing leaks and this was the roofing company’s solution to ensuring no leaks occur over prep space. VERIFICATION REQUIRED within 10 days (4/19) to ensure that no wastewater is drained into the handsink and handsink is used only for handwashing.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed lettuce cooling since 8:15am still above 41F. CDI: Product voluntarily discarded.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomato in back cold well above 41F. Unit was not turned on. CDI: Product voluntarily discarded. Unit was turned on and functioning properly. REPEAT VIOLATION Future violations of cold holding will result in a risk control plan and/or permit action. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed shredded lettuce prepared today cooling in WIC in large containers, densely packed with lids stacked on top of other containers. CDI- EHS educated PIC on proper cooling methods. Lettuce voluntarily discarded as it had been cooling longer than 4 hours. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#38 · Insects & rodents not present; no unauthorized animals

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach crawling on floor near bag in a box syrups. PIC stated that pest control came today and sprayed. Continue monthly pest control. REPEAT VIOLATION No flying insects seen today during inspection. Facility is maintaining an active pest control company contract and stated that they call them back out if they see any activity. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a couple of dead cockroaches inside of cabinets and hard to reach areas. Ensure these areas are cleaned regularly.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant food debris inside of cabinets and in back of house cooler drawer unit. Observed debris build up on gasket of deli display cooler. Ensure more frequent cleaning of areas. REPEAT VIOLATION

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed hose being used as a faucet at the prep sink. Hose falls down into the basin of the sink. Remove hose and replace with a faucet or other like device that meets code. VERIFICATION REQUIRED within 3 days (4/12) to ensure no backflow issues.

#54 · Garbage & refuse properly disposed; facilities maintained

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on top of cardboard dumpster broken off and missing. EHS advised PIC to reach out to landlord or dumpster company to have dumpster replaced. REPEAT VIOLATION. All previous violations corrected.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty vent cover near door to front kitchen. REPEAT VIOLATION Improvement from previous inspection. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in front of walk in cooler. Observed several holes from old shelving in need of patching. Make areas smooth and easily cleanable. REPEAT VIOLATION Improvement as only one tile is missing.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and other personal items such as jackets on shelving of dry storage area above and commingled with retail items. -CDI- PIC relocated items. REPEAT VIOLATION EHS suggested providing a bin of some type on the lowest shelf for employees to place personal items during their shift.

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Sep 17, 2025 A 94 · 16 violations

Inspector comments: EHS provided blank updated TPHC form and V&D form.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink at FOH. -CDI- PIC provided handsoap. -0-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery and peppers stored over RTE sauces. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in WIC and deli case. Refer to temperature chart. Per PIC, some items were in use today. Observed ambient air of WIC at 39F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED TO ENSURE AMBIENT AIR AND TEMPERATURES OF ALL TCS ITEMS IS MAINTAINED AT 41F OR BELOW** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed roast beef and turkey in display case with no date, mushrooms and shredded lettuce in prep unit with no date. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -1- 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed two containers of hot shot. -CDI- PIC removed items. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer buckets for wiping cloths used to wipe down food contact surfaces above 400ppm quaternary sanitizer. At time of visit, no wiping cloths were stored in buckets. -CDI- PIC voluntarily discarded items.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed shredded lettuce and cut tomatoes prepared today cooling in WIC in large containers, densely packed with protective coverings stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked items, removed lids, separated items into smaller containers to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles with no labels. -0-

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle touching chicken salad. -CDI- PIC removed. -0-

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed missing vent cover in WIC. Replace. -0-

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed behind nozzles of soda fountain in need of cleaning also inside of deli case in need of cleaning. Observed heavy dust buildup on back door fan. Observed cabinet below handsink in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet/spray nozzle of 3-comp sink. Repair. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug on dumpster. Replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster area. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple boxes stored in front of back door. Remove. -0-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceilings in need of cleaning throughout. Observed dusty vent covers throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles. Observed damaged wall beneath water heater.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on table with desserts and other items and on shelving of dry storage area above retail items. -CDI- PIC relocated items. -0-

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Feb 25, 2025 A 93 · details not yet loaded