JIMMY JOHNS GOURMET SANDWICHES scored 79; newer inspection records 93

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed opened coca-cola bottles and employee drink stored on prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drinks discarded.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed opened coca-cola bottles and employee drink stored on prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drinks discarded.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Ice machine inside bin observed with black buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Ice machine inside bin observed with black buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Cold holding

   Item 6-1A ↗

   Several trays of chicken and cheese slices above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Several trays of chicken and cheese slices above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
4. 04

   Cooling time and temperature

   Item 6-1C ↗

   Shredded lettuce not cooling at a fast enough rate. See temp log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Lettuce placed into walk in cooler.

   Inspector’s full note +

   Code .04(6)(d)

   Shredded lettuce not cooling at a fast enough rate. See temp log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Lettuce placed into walk in cooler.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
5. 05

   Cooling time and temperature

   Item 6-1C ↗

   Sliced tomatoes did not cool for 41F within 4 hours. See temp log. 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. (P) Corrective Actions: Food discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Sliced tomatoes did not cool for 41F within 4 hours. See temp log. 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. (P) Corrective Actions: Food discarded.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
6. 06

   Cooling methods and equipment

   Item 11A ↗

   Sliced tomatoes cooling with in open top being actively used. // Shredded lettuce in open top cooler with lid off and plastic cover. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Sliced tomatoes discarded. // Plastic cover removed from shredded lettuce and placed into walk in…

   Inspector’s full note +

   Code .04(6)(e)

   Sliced tomatoes cooling with in open top being actively used. // Shredded lettuce in open top cooler with lid off and plastic cover. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Sliced tomatoes discarded. // Plastic cover removed from shredded lettuce and placed into walk in cooler.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
7. 07

   Thermometers

   Item 11D ↗

   Facility cannot find food thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

   Inspector’s full note +

   Code .05(3)(g)

   Facility cannot find food thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

   Official report · Item 11D ↗
   No correction or repeat marker recorded.
8. 08

   Warewashing facilities and test strips

   Item 15B ↗

   Facility does not have test strips for quat sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Inspector’s full note +

   Code .05(3)(h),(i)

   Facility does not have test strips for quat sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.