JIMMY JOHNS #4087

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the time of inspection. Ensure a CFPM present at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris and residue present on the internal portion of the ice machine. Ensure that FCS are clean and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed rotisserie chicken, and salami well above the fill line of the containers of the make line. PIC stated that food was pulled lowboy approximately 3 hours prior. Food was above 41F. -CDI- PIC moved foods into the WIC to properly cool down. Ensure Cold holding maintained at 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several foods in the make table with no date marking present, PIC stated that all foods were prepped from the weekend, PIC and EHS discussed that all carry over foods in the make table shall be properly date marked. -CDI- PIC back dated all foods in the make line. Observed roast beef in the lowboy and uncured pork in the WIC incorrectly date marked with the month being 8/11 (August), PIC was able to provide receive dates and determine that the food employee misdated with 8 rather than 10 (October) -CDI- Date mark corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of white powder in the back of the facility with no label present, observed a container with oregano present with no label present. Ensure that all working food containers are labeled to identify contents. EHS IS NOT ESCALATING POINTS FOR LABELING. EHS NOTES LAST INSPECTION HAD 8 UNLABELED FOOD CONTAINERS, THIS INSPECTION HAD 2. FACILITY HAS MADE NOTABLE IMPROVEMENTS ON LABELING.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and debris present on the shelving of the WIC. Ensure that non food contact surfaces are clean and maintained as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open in the dumpster area of the facility. Ensure that dumpster doors are maintained as closed when not in use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors of WIC and WIF with soil and debris present. Ensure that floors are cleaned and maintained as clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on staff at the time of the inspection. Ensure that there is a CFPM on staff at all hours of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed gyro and salami+capicola kits in the prep top unit above 41F. PIC stated that the foods were placed into the prep top unit at around 7:00 AM. Both foods were well above the fill lines in metal containers. -CDI- Food above 41F were voluntarily discarded. Ensure all foods in cold holding are maintained at 41F and below. -Points not escalated due to notable improvement since the last inspection- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed to containers of pre-portioned RTE chicken in the WIC with no date marking present. Food employee stated that RTE chicken was prepped last evening. -CDI- RTE chicken was back dated for day of prep (Yesterday). Ensure that all RTE foods are date marked for date of prep. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed large container of tightly wrapped shredded lettuce cooling at a rate of 0 in the lowboy cooler located underneath the facilities main prep unit. Food was prepped about 1 hour prior. -CDI- PIC removed the plastic wrapping on the lettuce and moved into the WIC to properly cool. Ensure that proper cooling methods are being used for ambient prepped foods. Lettuce cooled down to 41F by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 4 squirt bottles, 2 spice shakers, and 2 plastic containers of dried goods with non labeling present to identify containers contents. Ensure that all working containers of food are properly labeled to identify the container contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of pickles stored directly on the floor. Ensure that all food even food in containers are stored at least 6 inches off of the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with CFPM certification. Ensure a CFPM is on staff at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a buildup of bio film present within the ice machine. Increase ice machine cleaning thoroughness and frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple RTE foods in main prep top of the facility and main low boy of the facility holding above 41F. All foods that were prepped before this morning were discarded all foods that were prepped any other day were discarded. Food was all labeled to determine prep times and dates. Ambient reading on the prep top was 48F, Ambient reading on the lowboy was 54F. -CDI- Facility has a secondary prep unit and lowboy adjacent to the main one that they do not use, PIC stocked secondary unit and is going to use until main unit is fixed. VR Required -3 DAY- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed sanitizer bucket stored above a food prep surface. Ensure that all toxic materials are stored in a way to prevent contamination of equipment and food. -CDI- PIC removed sanitizer bucket from original location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed tightly wrapped Vito ham, as well as deep pans of tightly packed tomatoes and lettuce cooling in main lowboy of the facility. -CDI- PIC unwrapped foods and utilized WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of spices unlabeled -CDI- PIC stated that spice was oregano and labelled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of sanitizer with wiping cloth present holding at 0PPM concentration of QAC sanitizer. Ensure sanitizer is properly concentrated for in use wiping clothes. -CDI- PIC dumped bucket -REPEAT-

4-501.11 Maintain equipment in good repair. Observed prep top with an ambient temperature of 48 F and lowboy with an ambient temperature of 54F. EHS will return the next Monday to ensure that unit is holding properly and repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of dumpster open. Ensure dumpster doors are closed when not in use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent of the WIC. Ensure ceiling attachments such as vent covers are clean.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed one food employee wash their hands at the handsink and then turn off the faucets without a protective barrier. CDI: Employee was educated and re-washed their hands properly before donning gloves.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one container of tuna salad, cooling inside the lowboy cooler and not meeting the cooling rate of 0.12F/min; EHS observed the container of tuna salad was covered with a tightly-fitting lid. PIC stated they put this container of tuna salad in to start cooling about 30 minutes prior to the start of the inspection. CDI: PIC removed the lid from the container to allow proper air flow; EHS observed tuna salad temperature was still not cooling fast enough after 40 minutes, so food employee moved into the WIF to rapidly cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer bucket stored at the make line reading 50ppm. CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated sanitizer, reading above 100ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed portioned containers of potato salad and pesto pasta past it's discard date (11/30). CDI: PIC voluntarily discarded food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception of one employee who turn faucet off with their bare hands after hand wash. CDI - Employee rehashed hands -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed shredded lettuce cooling in covered containers in lowboy reach-in unit between 45-46 degrees F at 1:05 PM. CDI - Containers of lettuce voluntarily discarded by PIC as PIC stated that foods were prepared at 8:00 AM. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods such as deli meats and lettuce cold holding > 41 F. Refer to temperature observation chart. With exception to shredded lettuce, deli meats were placed into cold holding for services 30 minutes prior to inspection. CDI - Lettuce was voluntarily discarded and remaining foods transferred to the walk-in freezer to cool down. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed two deep plastic containers of shredded lettuce cooling tightly covered with plastic wrap inside of the lowboy reach-in unit. PIC stated they were processed at 8:00 AM. Temperatures were above 41 F for over 5 hours. CDI - PIC voluntarily discarded shredded lettuce. EHS discussed about effective cooling methods such as separating products into smaller portions, using metal containers with ventilation and utilizing walk-in cooler or placing lettuce into a deep ice bath at prep sink. -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC to have a food handlers certification. No certified food protection manager present during inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed incomplete knowledge on employee health regarding the 6 foodborne illnesses and procedures for exclusion. Outdated employee health policy posted onsite. CDI - PIC educated on updated employee health agreement and updated policy agreement forms provided to PIC during inspection. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on vegetable slicer stored as clean. CDI - Slicer relocated to 3-compartment sink to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster and recycling bin sliding doors left open. -0- 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed community dumpster receptacle missing its drain plug. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 deep plastic of shredded lettuce cooling in RI cooler and tightly covered with plastic wrap. PIC stated they were processed at 9:45 AM. Temperatures were above 41F and only had 30 more minutes to reach temp of 41F or below. CDI: PIC moved shredded lettuce to metal bowls and put in WIC to quickly cool. shredded lettuce reached 41F before time expired. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-303.11 Provide required lighting intensity. Observed lighting intensity of 1.7 lux( .15 foot candles) in WIC. Light is not functioning properly and lighting minimum requirements of 10 foot candles are not being met. Repair lighting.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Manager not able to answer food safety questions related to establishment and not certified. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified. CDI by instruction. Facility recently permitted and has 210 days from permit issuance or points to be deducted.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not knowledgeable that employee health policy being followed and could not demonstrate knowledge of reportable symptoms and illnesses. CDI, updated employee health agreement emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Facility had old vomiting and diarrhea poster but not updated procedures. CDI, sample vomiting and diarrhea procedures emailed to establishment.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - observed employee walk-in from outside of building back to kitchen and put on apron and proceed to handle clean single-service gloves for preparation but did not wash hands. CDI, employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with their bare hands. CDI, employee rehashed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce and Tomatoe cooling in deep covered container in walk in cooler and between 50-51 degrees F at 11:30. CDI, lettuce and Tomatoe voluntarily discarded as employees stated prep began at 7:30am.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of Windex stored over clean single-service articles. CDI, Windex relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut lettuce and Tomatoe cooling in deep tightly covered containers. CDI, lettuce and tomatoes voluntarily discarded and proper cooling methods discussed with PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open.

4-501.11 Maintain equipment in good repair. Observed AC unit not working.