A97.5

JERSEY MIKES SUBS

2001 E 7TH ST, Charlotte, NC 28204

Restaurant · NC permit/State ID 2060017767

Latest gradeA (97.5)

Last inspectedOct 12, 2026

Inspections on record26

On record sinceSep 27, 2013

Score history

Sep 27, 2013Higher is betterOct 12, 2026

Inspections & violations

Oct 12, 2026 A 97.5 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed whole block of unwrapped provolone stored directly on shelf in display case (not on top of clean tray/container). -CDI- Food employee moved provolone onto clean tray.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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 multiple foods in display cooler without date mark (tuna, turkey chub, prosciuttini, ham chub, salami chub, capicola chub, pepperoni chub). -PIC stated dates are typically recorded on whiteboard next to display cooler. -CDI- PIC verified date marks for all items and properly added date marks. -Ensure all meat chubs have (opened over 24 hours before) have a date mark. 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

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed hydrogen peroxide stored on dry storage shelf, above customer food (tuna). -CDI- PIC relocated hydrogen peroxide to chemical storage area.

#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 bottles of oil/vinegar and seasoning bottles without labels with the name of the food (corn meal). Label all containers with the common name of the food item.

#49 · Non-food contact surfaces clean

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 food buildup on interior of reach-in coolers and display cooler. Increase frequency of cleaning.

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

Repeat violation

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 metal brackets on ceiling rusted. Replace or clean brackets. -REPEAT- 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 dark buildup on floors and walls by grill/ grill cooler, and on wall behind dry dishes shelf. Increase frequency of cleaning floors/walls.

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Feb 5, 2026 A 99 · 2 violations

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

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed uncovered containers of cut lettuce in WIC, stacked directly on top of each other, such that the bottom of one container is directly touching the food inside the container below. -Ensure food is protected from contamination.

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

Repeat violation

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Jul 2, 2025 A 96 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat food in the WIC (lettuce). -CDI- Storage order was corrected by moving eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed ham, turkey, salami, capicola, roast beef, cut lettuce, cut tomatoes, and hermetically-sealed opened bag of mushrooms in the front cold drawers and the prep top by the grill without date marks. -CDI- PIC was able to verify prep dates of all items by referencing other containers with date marks in the WIC and using the date-marking board. PIC properly added date marks. -REPEAT- 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 .

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

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for cut lettuce and tomatoes held on time on the expo make line. EHS observed proper time stamps. -CDI- EHS provided PIC with blank copy of TPHC procedures to fill out and keep on premises. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#49 · Non-food contact surfaces clean

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 buildup of food debris on non-food-contact surfaces of the deli slicer. Increase frequency of cleaning.

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

Repeat violation

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the WIC. Designate a separate area for employee items to not contaminate customer food or clean equipment.

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Feb 25, 2025 A 97.5 · 2 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of tomatoes cut and canned mushrooms, from yesterday with no date mark in prep tops . CDI PIC had all containers date marked. Repeat 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 .

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

Repeat violation

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 metal brackets on ceiling rusted. Observed cracked/damaged tiles throughout. Items need to be replaced, resurface, filled. Repeat

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Jul 23, 2024 A 95 · 8 violations

#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 cut tomatoes and cut lettuce in open prep top for to go orders holding above 41F. CDI Last known time of 41F and below was 9 am, PIC placed items in WIC to rapidly cool. Decided to discontinue using open prep to go cold hold until it holds TCS items 41F and below or they utilize TPHC. Repeat 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of tomatoes cut yesterday with no date mark. CDI PIC had all containers date marked. 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 .

#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 working bottles of dressing, oil, vinegar with no label. Label all working containers of food.

#40 · Personal cleanliness −1

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few food employees with out beard coverings. Repeat

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Metal shelving above 3 comp sink is rusting. Resurface or replace. Repeat, reduce to 1/2 points due to repair of deli sliding door.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

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 pvc drain pipe sitting the opening below the floor/flood level. Appears to have sagged over time. CDI PIC placed block under pipe to raise it over the flood level rim.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster

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

Repeat violation

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Jan 18, 2024 A 96.5 · 6 violations

Inspector comments: Stopped by to check facilities in area due to power outage yesterday. Due for inspection conducted full inspection.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee begin to change gloves with out hand wash in between. CDI redirected employee to wash hands and don new gloves.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chub or provolone in display case and cut lettuce in cold drawer holding above 41F. No other items holding above 41F. No known last time items were 41F and below and power was out for extended period of time yesterday. CDI PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dough stored in box on ground in walk in freezer.

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few food employees with out beard coverings. Repeat

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

4-501.11 Maintain equipment in good repair. Sliding door on display case has crack in glass. Metal shelving above 3 comp sink is rusting. Resurface or replace.

#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 to have spillage and build up. More frequent cleaning is required. Repeat 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 cracked/damaged tiles throughout. Repeat

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Oct 4, 2023 A 97.5 · 8 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Upon questioning employees about the signs and symptoms and types of FBI, Food employees were unable to answer more than 1-2 FBI and no signs or symptoms. No poster or literature was able to be located on site for reference. CDI Provided county poster about FBI. Spanish version provided and linke https://mecknc.widen.net/s/fnvphkwj8s/employee-health-poster---english to print out English version. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer. VR required.

#37 · Food properly labeled: original container

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few food employees with out head coverings.

#49 · Non-food contact surfaces clean −0.5

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. Equipment and utensil storage rack above three comp sink with heavy build up. Display cooler track of window, window with heavy debris and residue. Requires cleaning. Repeat

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster

#55 · Physical facilities installed, maintained & clean

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 to have spillage and build up. More frequent cleaning is required. 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 cracked/damaged tiles throughout

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bottle of water for employee stored on top shelf above for sale food.

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Apr 5, 2023 A 96.5 · 3 violations

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on any of chubs or open cheeses. PIC Placed dates on all items. Discussed ways to keep up with date marking. CDI Repeat For more information, please visit: http://meck.co/FoodSafety 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple items not air dried before being stacked. Repeat

#49 · Non-food contact surfaces clean

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. Equipment and utensil storage rack above three comp sink with heavy build up. Requires cleaning.

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Jul 13, 2022 A 93 · details not yet loaded