Jimmy John's

Nonfood-contact surfaces clean — Inspector Note: Observed food residues on the food preparing table at the front. I advised the PIC to clean and sanitize the table. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to clean and sanitize the ice machine cover. Observed that there was a built up black mold like on the ice machine cover. The machine is sitting in the back of the kitchen. I advised the PIC to clean it and he went ahead and cleaned the ice machine cover. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed that the cold holding temperatures of the turkey, tomatoes and beef were 53F, 47F and 58F respectively. These food were at the serving line counter top cooler at the front. I advised the PIC to discard them and he did. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed facility not using proper cooling methods of meats and cut tomatoes. Tomatoes and meats were tightly wrapped before getting to 41F or below. CA: PIC immediately placed tomatoes in a ice bath and meats inside WIF to bring to proper temperature

Personal cleanliness — Inspector Note: Observed staff member working along main service without hair restraint equipment. CA: 511-6-1.03(5)(j) - Hair Restraints (C) Advised PIC Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed PIC inability to provide sanitizer strips upon request for testing proposes. CA: 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Ware-washing; Sanitizing Solutions, Testing Device (Pf) Advised PIC Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed dust on vents inside WIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on lip of PT lid CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris under Merry chef CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drink in WIC on shelf with food CA: 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.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed packaged food items being stored on the floor in the WIC & WIF areas in the kitchen. 511-6-1.04(4)(q) - Food Storage (C) food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.

Personal cleanliness — Inspector Note: Observed staff member working along main service without hair restraint equipment. CA: 511-6-1.03(5)(j) - Hair Restraints (C) Advised PIC Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed PIC inability to provide sanitizer strips upon request for testing proposes. CA: 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Ware-washing; Sanitizing Solutions, Testing Device (Pf) Advised PIC Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf