JIMMY JOHNS #4249

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed several open employee beverages.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with their bare hands after washing. CDI, employee rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer cleaned and sanitized but some food residues remaining on blade. CDI, blade removed fro cleaning and sanitizing. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken overstocked in cold holding unit at 53 degrees F. CDI, overstocked chicken relocated to WIC to rapidly cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly and fruit fly in kitchen.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil stored in water but water at 70 degrees F.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cup lip contact area exposed near register. Protect to prevent contamination of lip contact surfaces or store in original plastic protective packaging.

4-501.11 Maintain equipment in good repair. Observed HVAC air conditioning system in process of repair and expecting completed by tomorrow according to staff.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce and Tomatoe prepared in morning according to PIC and did not cool to below 41 degrees F within 4 hours. CDI, 2 pans of lettuce and 1 pan of tomato voluntarily discarded . For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .\

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 tomato and lettuce cooling deep covered container and remained over 41 degrees F after 4 hours. See temperature observation chart. CDI, food items voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe wraps in packaging stored on bottom shelf less than 6 inches from ground . Adjust bottom shelf to provide 6” or grater clearance.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single-service ramekin stored in food spices. Use proper utensil with handle .

Observed disinfectant stored on prep tabele. CDI, chemical relocated for proper storage

Observed a sanitizer bucket on ground and towels hanging from hw sink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-compartment sink at 100ppm for Quat. PIC stated that they will call vendor to service the dispenser. EHS advised PIC to hand mix sanitizer until the dispenser can be repaired. 3-DAY VR Required. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two portions of cooked chicken in the sandwich prep flip top holding above 41F. See temperature chart. CDI- PIC voluntarily discarded the items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes, cut lettuce, sliced ham, sliced turkey, commercially cooked chicken, sliced roast beef, and sliced capicola without date marks in the sandwich prep unit flip top. All TCS food that are handle for more than 24hrs need to be date marked. CDI- PIC date marked all items as they were able to be traced back to batches in the lowboy unit. **REPEAT** 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 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 cut tomatoes in a deep plastic container covered with plastic wrap cooling the in the sandwich prep unit lowboy. EHS observed no temperature changed over 45 minutes. CDI- PIC moved items to walk in cooler to allow for rapid cooling. EHS discussed approved cooling methods withPIC **REPEAT** 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 wiping cloth stored in a sanitizer bucket with a concentration of 100ppm of Quat. CDI- PIC replaced the sanitizer water at the correct concentration.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scooper stored in water in the sandwich prep unit flip top. The water temped at 40F. CDI- PIC removed the water container from the prep unit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Establishment recently changed ownership. Facility still has 174 days to certify an employee. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored in contact with RTE cheese. CDI - PIC moved cheese to more appropriate location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced meats and cheeses in prep unit prepared before the day of inspection baring no label indicating date of preparation. CDI - PIC was able to verify date of preparation and labeled accordingly. 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 shredded lettuce being cooled in prep unit while tightly wrapped in plastic wrap. CDI - PIC moved lettuce into shallow, vented pans and placed into WIC to quickly 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 .