Quote:
Originally Posted by Aloha1
So, just for grins, the picture you posted of the sandwich making area has at least two items above the chill line in the holding pans. If I were to take a laser thermometer to either, I guarantee they would be above the legal limit of 41 degrees F. That's a serious health code violation since bacteria grow significantly when above that limit. Just sayin'
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I have nothing to do with Jersey Mike's, I neither own or work at, but do eat quite often at JM. Heck I'm 68 my working days are over. The closest I came was working on the Boardwalk in Ocean City, Maryland in 1969 at Billy's Famous Subs, it was the first sub shop to open in Ocean City back in '63. I've been eating subs my life. Apparently the millions of subs sold by Jersey Mike's haven't gotten anyone sick, so I'll take my chances, they are the fastest growing restaurant franchise in America.
The only reason I defend them is I hate to see people put places down when they've never even been there. Case in point, you didn't know about the slicing, so you never been there. Now you've checked their menu and found it too expensive, apparently it hasn't hurt sales. A good cold-cut sub should cost about $6 and a steak with peppers and onions about $8, and that's what they charge. You probably looked at the Jumbo prices, maybe it's time to push away from the table. Don't compare super market subs or Subway subs with the real deal.
As far as the lettuce above the chill line, again, if you ever bother to go into the place you're so keen on criticizing you would that during most hours of the day there is a line waiting to order, these places are goldmines. They fill the bins up full so they don't have to slow down the line.