JIMMY JOHN'S-CLOSED 5/4/2026

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: OBSERVED SEVERAL CONTAINERS OF SHREDDED LETTUCE AND DELI MEATS WRAPPED TIGHTLY IN PLASTIC WRAP WHILE COOLING C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: FOODS LOOSELY COVERED/UNCOVERED

Proper cold holding temperatures — Inspector Note: OBSERVED SHREDDED CHICKEN, PROVOLONE CHEESE SLICES, ROAST BEEF AND SHREDDED LETTUCE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN DRIVE-THRU AREA C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ROAST BEEF REPLACED WITH PRODUCT @ 41F; SHREDDED CHICKEN DISCARDED; PROVOLONE CHEESE PLACED IN COOLER TO COOL; SHREDDED LETTUCE PLACED IN ICE BATH TO COOL to 41F @ 2:16PM

Proper cooling time and temperature — Inspector Note: OBSERVED SLICED TOMATOES AND DELI HAM NOT COOLING AT A RATE THAT ENSURES THE PRODUCT REACHES 41F WITHIN 4HRS. C/A: WHEN COOLING, TCS FOODS PREPARED AT AMBIENT TEMPERATURE SHALL COOL AT A RATE THAT ENSURES IT REACHES 41F OR BELOW WITHIN 4HRS COS: SLICED TOMATOES PLACED UNCOVERED IN COOLER, DELI HAM UNWRAPPED AND PLACED IN FREEZER FOR RAPID COOLING

Management knowledge, responsibilities, reporting — Inspector Note: PIC COULD NOT PROVIDE EMPLOYEE HEALTH AGREEMENTS, OR ANY OTHER SATISFACTORY DOCUMENTATION, THAT WOULD VERIFY THEY HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO INFORM MANAGEMENT OF THEIR HEALTH AS IT RELATES TO SYMPTOMS AND/OR ILLNESSES TRANSMISSILE VIA FOOD, FOR ANY OF THE EMPLOYEES PRESENT DURING INSPECTION C/A: PIC SHALL BE ABLE TO PROVIDE EMPLOYEE HEALTH AGREEMENTS, OR ANY OTHER SATISFACTORY DOCUMENTATION, THAT WOULD VERIFY THEY HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO INFORM MANAGEMENT OF THEIR HEALTH AS IT RELATES TO SYMPTOMS AND/OR ILLNESSES TRANSMISSILE VIA FOOD, FOR ANY OF THE EMPLOYEES PRESENT DURING INSPECTION COS: PIC HAD EMPLOYEES SIGN EMPLOYEE HEALTH AGREEMENTS

Management knowledge, responsibilities, reporting — Inspector Note: PIC UNABLE TO DEMONSTRATE KNOWLEDGE OF 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM AND/OR DIAGNOSED WITH ONE OR MORE. C/A: PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM AND/OR DIAGNOSED WITH ONE OR MORE. COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY AND INFORMED THEM THAT THEY ARE LISTED ON THE EMPLOYEE HEALTH AGREEMENT

Proper cooling time and temperature — Inspector Note: OBSERVED SLICED TOMATOES AND CUT LETTUCE NOT COOLING AT A RATE THAT WOULD ENSURE THEY REACH 41F OR BELOW WITHIN 4 HRS C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: PIC PLACED SLICED TOMATOES IN WIC UNCOVERED