JIMMY JOHN'S #2156

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and roast beef above 41 degrees in the prep coolers due to them being overstacked. CDI - Top portions of the products were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored above washed and cut tomatoes in the walk-in cooler.

10-DAY VERIFICATION REQUIRED 4-502.11 (B) Good Repair and Calibration (Pf) Observed a food thermometer is disrepair with the probe hanging by wires.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

4-501.11 Maintain equipment in good repair. Observed the walk-in freezer compressor in disrepair, requiring a drop cord and mechanism to function. Manager stated that this will be repaired next week. Freezer is holding all foods at 32 degrees or less.

4-603.14 Equipment and food contact surfaces shall be washed with detergent to manually remove debris before sanitizing. Observed a soiled deli slicer. When asking the manager on how it is cleaned, they stated that they wipe it down with sanitizer every 4 hours, skipping the wash/detergent step. Company procedures say to clean with detergent, rinse and then sanitize. CDI - Employees were educated and will now follow appropriate procedures for cleaning the deli slicer.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a tray of employee food stored directly above containers of pickles in the walk-in cooler.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a tray of bread stored on the top section of a speed rack with no protective covering.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemical or water without identifying labels. CDI - Manager labeled during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing food while wearing bracelets, watches and rings.

4-501.11 Maintain equipment in good repair. Observed rust on the chemical storage shelf and the knife magnet. Observed a leak in the walk-in freezer compressor, causing a large block of ice to form.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

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 three containers of shredded lettuce that did not meet cooling parameters. Product placed into make table to cool @9:15am and @2pm product was above 41F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, roast beef, and salami being held above 41F in main make table. PIC stated product moved over from different make table after lunch rush. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling (40F).

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 three containers on shredded lettuce cooling in main make table covered with plastic wrap. Unit designed to cold hold, not cool foods. Product past 4-hour cooling window. CDI: Education provided and PIC voluntarily discarded product. Observed two containers of sliced tomatoes cooling in main make table covered with plastic wrap. Product prepared @12:45pm. CDI: PIC moved product to walk-in cooler for more rapid cooling. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

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 sliced tomatoes cooling in walk-in cooler at a rate too slow to meet cooling parameters. PIC stated product placed into WIC at 9:45am. CDI: Education provided and PIC vented product for more rapid cooling.

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 sliced tomatoes cooling in deer plastic insert pans covered with plastic wrap. CDI: Education provided and PIC vented product for more rapid cooling.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for vomit & diarrhea cleanup in facility during inspection. Facility does have bodily fluids kit. CDI: EHS provided copy of vomit & diarrhea cleanup procedures via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer being stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functioning thermometer in establishment. A verification will be conducted by 10/27/2023 to determine if establishment is in compliance. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. PIC stated there has been turnover in management, working on getting someone with CFPM in facility at all times. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layers of metal pans with TCS foods (see temp chart) holding above 41F, food was stacked over fill line. Bottom layers of pans and interior of unit is holding TCS foods below 41F, see temp chart. CDI- top layers removed and moved to cooler. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few bottles with chemicals with no label. CDI- bottles labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x bucket of pickles stored on the floor in walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with wrist jewelry on.

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 handle of ice contacting ice at soda machine near drive in window.

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 walk in cooler gasket in need of cleaning. Observed shelving in walk in cooler in need of cleaning due to buildup between racks. REPEAT.

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 underneath ice machine with black buildup, in need of cleaning.

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 walk in cooler gasket with buildup, in need of cleaning. Observed area where gasket meets the door frame needing cleaning.

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 squeeze bottles with oil and shakers on prep line with seasonings with no label.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer with damage, minor splitting. Observed shelving across from walk in cooler/freezer that is rusted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with sliding doors open during inspection.

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. Observed PIC with no CFPM during inspection. PIC stated that general manager has certificate but is not scheduled to come into work today. No other employees with CFPM during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed buckets of pickles stored on the floor in the walk in cooler. PIC stated he normally puts up on shelving, did not have room when the pickles arrived to facility. CDI- buckets of pickles moved onto shelving during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice dump in the hand sink up front. CDI. sink was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a container of tomatoes up in the prep unit old holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed both "clean" veggie slicers with dry food debris/residue. CDI- PIC rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef in the top of sandwich prep cooler temped at 52F, this was due to product being over the load limit. CDI-PIC removed the excess food and placed back into the walk in cooler to cool back down to 41F or below. All other cold holding temperatures in the unit were all under 41F and below. Educated the PIC on the load lines and maintaining TCS foods at 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of glass cleaner. CDI- PIC labeled the bottle.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle in the ice of the drive thru beverage station ice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on the drying rack.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal food stored in a employee bin in the walk in cooler but over facility foods. Observed personal drinks stored next to clean equipment. CDI- Personal items were relocated to prevent contamination.

NO POINTS DEDUCTED 4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed inside surfaces of ice machine collecting bio-film build up in need of cleaning. CDI ice machine maintenance started during inspection.

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 sliced tomatoes placed into flip top unit (top section) to cool from previous prep; cold holding units are not to be used for cooling (utilize walk-in units that provide air flow across product). CDI tomatoes placed into pan uncovered inside walk-in cooler to properly cool. Observed proper temp acheived (41F and below) during inspection.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door having a split gasket in need of repair.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee turn off sink with bare hands. CDI - educated to turn sink off with paper towels to prevent recontanmination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food overstacked in the flip top and in the temperature danger zone. Refer to temperature chart. CDI - pulled excess food to reach in; food is currently at proper temperature. Educated to keep food underneath the fill line in the container.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee that was hired yesterday could not explain employee health policy. CDI - educated employee health policy with regards to understanding the symptoms and diseases as well as reporting these symptoms, diseases, and exposure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top. Refer to temperature chart. CDI - removed items to reach in uncovered to cool down. Prouct is still within 4 hr cooling time range. Educated about proper preparation, cooling, and holding procedures. Reminded about not over stacking product. Product is currently at proper temperature.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed facility using glass cleaning wipes by ZEISS for cleaning thermometers. CDI - stopped the use. EHS gave facility ECOLAB probe wipes to clean thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on the storage rack. Advised to wash, rinse, sanitize, and air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top and reach in unit in the temperature danger zone. Refer to temperature chart. CDI - educated to prevent overstacking. Keep all food below the fill line in each container. Prepare food, cool down uncovered in the walkin cooler or freezer, then check temperature. Once at 45F and below, then cover in plastic wrap and store in cold holding units. Cold holding units are not meant for cooling. REPEAT VIOLATION. All overstacked product and product that is in cooling phast has been pulled to walkin cooler. Product is uncovered and cooling down properly. Product has reached proper temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed items in the cooling phase closed with lids or tightly wrapped in plastic wrap in the reach in unit. Other items in the flip top units have been prepared, then stored in the flip top unit. Items are being prepared and not cooled down properly. Do not use cold holding units as cooling units. After preparing food, cool down uncovered in the walkin cooler or the freezer. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato and lettuce prepared at 8 am, 6 hrs later product not at proper temperature. Did not meet proper cooling time/temp criteria. CDI - discarded items. Educated proper cooling methods to meet proper cooling time/temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top and reach in units. CDI - discarded items. Educated to cool items down before storing in cold holding. Flip top units and reach in units are not meant for cooling. REPEAT VIOLATION.

80k 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product such as lettuce and tomato tightly wrapped in reach in units. These products did not meet time/temp for cooling. Product prepared at 8 am. CDI - discarded items. Educated to prepare, then leave uncovered in the walkin cooler until 45F or below.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked in each individual container. Refer to temperature chart. CDI - educated to prevent overstacking in container; keep food below chill line for proper refrigeration.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

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 tomatoes in ice bath prior to being cut to keep cold, however observed just cut tomatoes in prep unit above 45F. Ambient air temperature may be too warm for ice bath to work properly. EHS advised to cut tomatoes and take temperature to ensure 45F or below before placing in open air flip top unit. If tomatoes are not 45F or below, place in closed cooler before placing in top of flip top. CDI-items taken to walk in cooler to chill rapidly.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals bottles incorrectly labeled. CDI-bottles taken out of service.

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 tomatoes and lettuce just cut and placed into front sandwich holding unit. Cool items in walk in cooler before placing in holding unit. CDI-items placed into walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored down in ice.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected mouth contact surface of cups stored at register.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Facility has 210 days until points are deducted on an inspection for this violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee drinks stored improperly over food for customers in walk in cooler. CDI-drinks relocated to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer at 0ppm. CDI-sanitizer re-made to correct concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle with no label. CDI-labeled.

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 cooling in top of flip top prep unit. CDI-tomatoes placed into cooler below to cool rapidly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of pans stacked while wet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed chocolate milk and energy drink store on upper shelves of walk-in cooler. Drinks moved to lowest shelf in cooler. Suggested putting employee items in a bus tub type container to keep segregated from customer items.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed delivery employee enter the kitchen and engage in drink preparation and used the phone without washing his hands. CDI (corrected during inspection) employee was instructed to wash hands upon entering the kitchen and did so.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer and deli slicer with food debris present. CDI Tomato slicer was returned to dish area for cleaning and slicer was reported by the PIC (person in charge) to be sprayed with sanitizer kept in the back area, and then wiped down. Also noted employees wipe up spilled lettuce cutting boards with the gloved hands. These items should be cleaned and sanitized every 4 hours when in use. Suggested keeping sanitizer buckets on the line area for easy access. Sanitizer cloths should be kept in the buckets when used.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic pans. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed aprons stored in hanging bags, one bag for clean and one bag for soiled aprons. Some soiled aprons were on the floor. Suggested labeling bags clean and soiled and keeping soiled aprons off the floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 102F. CDI Drained wash water.