All American JJs LLC- Jimmy Johns

Thermometers provided and accurate — Inspector Note: Observed Walk in cooler and reach in cooler in the main kitchen without thermostats to read the internal ambient temperature. CA advised PIC to place thermostats in all cold holding devices.

Physical facilities installed, maintained, and clean — Inspector Note: observed above the WIC of the back room missing ceiling tiles and walls to enclose the tops of the unit where duct work and drain pipes are seen. Good Repair. All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed Cell Phones in the front food service area. CA: PIC was advised to not have cell phone usage amongst food. 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.

Certified Food Protection Manager — Inspector Note: observed during the inspection that the establishment failed to have anyone with a CFSM Certificate (servesafe). PIC: was advised to obtain one ASAP to be in compliance. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed disposable cup with drinks in them lacking a lid as well as straw in the establishments front food service area. CA: PIC was advised to place a lid and straw on the drinks in the disposable cups. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed during the inspection a container being stored in the handwashing sink. COS: PIC removed the container from the handwashing sink. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions

Food stored covered — Inspector Note: observed pickles in a bin that stored in the RIC of the front food service area without a lid. COS: PIC covered the pickles. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;