JIMMY JOHNS #2014

Adequate ventilation and lighting; designated areas used — Inspector Note: OBSERVED EMPLOYEE CUP WITH LID AND STRAW STORED ON PREP TABLE C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: CUP REMOVED

Hands clean and properly washed — Inspector Note: OBSERVED EMPLOYEE, WITH GLOVED HANDS, GRAB PONYTAIL AND PULL HAIR FROM UNDER SHIRT AND THEN HANDLE SINGLE-USE BOWLS FOR SALADS AND HANDLE A CLEAN SCOOP, WITHOUT REMOVING GLOVES AND WASHING HANDS. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: EMPLOYEE REMOVED GLOVES, WASHED HANDS, DISCARDED BOWLS AND PLACED SCOOP IN WAREWASHING TO BE CLEANED AND SANITIZED

Proper cold holding temperatures — Inspector Note: OBSERVED TUNA SALAD AND TURKEY DELI MEAT 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: TUNA WAS DISCARDED (PREP DATE 5.14.2026); TURKEY MEAT WAS PLACED IN WIC/WIF TO COOL AS PIC STATED HE "JUST SLICED IT". SOME TURKEY MEAT COOLED TO 40F OR BELOW BY 1:56PM, THE REST REMAINED IN FREEZER TO CONTINUE COOLING