JIMMY JOHNS #3226

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheddar roast beef, and salami cold holding in flip top coolers at temperatures between 43F and 49F. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. Cooling procedures were discussed with PIC. Establishment is portioning and tightly wrapping sliced deli meats and cheeses slowing the cooling process. PIC has been advised to cool TCS foods to 41F or less using shallow sheet pans in walk in cooler prior to covering or wrapping. -0 points- 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 .

3-501.15 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 covered and tightly wrapped portions of sliced turkey and cheddar cooling in reach in and walk in coolers. Items were unwrapped and uncovered to allow cold air to circulate around food and moved to reach in freezer to rapidly cool to 41F or less. PIC has been advised to review cooling procedures for room temperature prepared TCS foods. Training material was given to PIC. -0.5 points- 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two spatulas stored on drying rack with noticeable chips, pits, and cracks. CDI - Spatulas were discarded. -0 points-

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 open employee drink stored on shelving with dry goods and ingredients. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no quat sanitizer at three compartment sink. CDI - PIC replaced empty container of quat sanitizer. Quat sanitizer was measured at 300ppm. -1.5 points- 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed chipped and discolored spatula stored as clean on drying rack. Replace spatula. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during entire inspection. *REPEAT* 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 sliced ham and shredded chicken temping above 41F in prep top. CDI- PIC removed items to be rapidly cooled in WIF. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple damp wiping cloths in-use and not in-use being stored on prep counter with slicer and below cash register on spray bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of metal pans being wet nested on racks by walk-in units.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service Togo bags being stored on floor in back of facility. PIC stated that their last delivery was Saturday.

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: www.mecknc.gov/foodsafety

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without conducting handwash. CDI - Employee was stopped by PIC and instructed on handwashing procedures. Employee washed hands. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black building up in ice machine around gaskets, plastic divider, and ice chute. Recommend higher frequency and more thorough cleaning. -0 points-

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 covered and tightly wrapped plastic containers of shredded lettuce and sliced tomatoes cooling in walk in cooler. CDI - Wrappings were removed to allow cold air to circulate in and around food. -0.5 points- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a beard guard. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on top of single service/use items in dry storage area. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. Manager on duty believes his has expired. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drink stored on prep surfaces during inspection. CDI- drink moved during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser (PIC identified once asked) with no label at chemical storage. CDI- chemical labeled during inspection.

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 few shakers with seasonings with no label.

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 on the floor in walk in cooler.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stacked at cash register area over fill line of dispenser, rims of cups are exposed to potential contamination. EHS discussed with PIC during inspection wrap up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray bottle stored in the front handwashing sink. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce (2 containers) and tomatoes in the prep top holding above 41F. Observed lettuce in low reach in holding above 41F. CDI- Items placed in the walk in cooler for cooling. 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 tomatoes over stacked in the prep top. CDI- Items portioned. Observed lettuce cooling in the low reach in cooler with tight fitted lid on. CDI- Lids removed. Observed lettuce and tomatoes in the prep top unit prior to being cooled to 41F. CDI- Items placed in the walk in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair net.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (jackets, bags) stored with customer items in the dry storage area.

2-102.12 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.

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 black buildup beginning to form on gaskets of make table #2.

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 no certified food protection manager on staff at time of inspection. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with “big 6” illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 sliced tomatoes being cooled in flip top portion of make table and in covered plastic container in walk-in cooler. See violation #33 and temp chart for more details. CDI: Education provided and PIC separated product into smaller portioned containers. REPEAT VIOLATION. **Points not escalated due to significant improvement in cooling procedures.

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 sliced tomatoes cooling in flip top portion of make table. PIC stated product prepared @9-9:30am. PIC moved product to freezer for rapid cooling. See temp chart for details- product not cooling quickly enough. CDI: Education provided and PIC separated product into smaller portioned containers. Observed sliced tomatoes cooling covered in plastic wrap in walk-in cooler. PIC stated product prepared @9-9:30am. See temp chart for details. CDI: Education provided, PIC uncovered product and separated into smaller portioned containers. REPEAT VIOLATION.

2-102.12 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 shredded lettuce not meet 4 hour cooling parameters. Product prepped @8am today and @3:30pm product temped 44F-47F. CDI: Education provided and PIC voluntarily discarded product.

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 several deep plastic insert pans of food covered tightly in plastic wrap being cooled in make table. See violation #18 for more details. CDI: Education provided and PIC voluntarily discarded product.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in facility at time of inspection. PIC stated supply chain issue with obtaining test strips. EHs will return within 10 days to verify facility obtained QAC test strips. VERIFICATION REQUIRED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Needs to be certified. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, turkey on prep line cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT. ***Significant improvement from last time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. CDI. PIC later provided one at the end of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee pprepping food while wearing a hand jewelry. Needs to be removed when working with food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Did have 2 knowledgable manager during inspection. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a box of unwashed tomatoes stored over RTE ham. CDI-PIC changed storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed day old bread stored on shelf with exposed ends facing stored employees. Ends of bread where sitting directly on counter. CDI-PIC voluntarily discarded and will now cover bread completely and put down wrapping to protect bread.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside lid and the inside panels near the screws. PIC did not sign due to new Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, roast beef, turkey and all other meats on the second prep line above 41F. PIC explained meat had come from the reach in at 9am-all meats and cheese were in temp in the reach in. Meat was stacked to the rim, above the fill line, making it difficult to cool items down. When PIC removed top half of meat the meat was in temp. CDI-PIC moved items to WIC, uncovered to cool due to it only be 2 hrs since it coming out on the line. Meat was 41F and below when EHS left.

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 cheese being cut and prepped and immediately covered heavily with plastic wrap and put in the reach in. Cheese temp at 50F when going in after 45mins EHS checked temp and it was 41F . Observed lettuce prepped at 9am covered in plastic wrap, lettuce was 45F. Lettuce cooled to 42F in 35mins. CDI-PIC uncovered all items to allow for proper cooling.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of 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 lettuce cooling tightly covered in lower prep unit 2 and in prep top on prep unit 1. CDI removed cover and took to walk in and proper cooling achieved.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 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 lettuce, cut tomato and sliced deli meat in flip top unit above 45F due to pan being overfilled. CDI-excess product removed and put into cooler below. REPEAT.

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

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

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee arrive to work and begin donning gloves to prepare food without washing hands. CDI-stopped and directed to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, cut tomato and sliced deli meat in flip top unit above 45F due to pan being overfilled. CDI-excess product removed and put into cooler below.

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

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

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 REPEAT VIOLATION. Observed no Certified Food Protection Manager on site during the inspeciton.

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 cooler. Refer to temperature chart. CDI - educated PIC about being aware of the chill lines in each container and to not overstack above chill line. Also educated that after preparation, cool down uncovered before storing product in flip top cooler.

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 (CFPM) on site during inspection. PIC for today's inspection is not a CFPM

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed multiple food employees wash hands and recontaminating hands before drying hands. Food employees washed with soap, rinsed in water, then turned off faucet without using the paper towel as a clean barrier to turn the faucet off. CDI - educated proper cleaning procedure for hand washing and using the paper towel as a barrier to turn off faucet without recontaminating. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees don gloves without washing hands. CDI - instructed to wash hands before donning gloves. 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 food employee not wash hands after handling soiled equipment and utensils when washing in the 3 compartment sink, and then handle clean equipment and utensils without washing. CDI - educated on when to wash after handling dirty equipment and utensils and instructed to rewash equipment/utensils and to wash hands.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that the food contact surface cutting board/prep board where the food touches does not get clean every 4 hours. PIC states the board gets cleaned every night. CDI - cleaned the board and educated that food contact prep board needs to be cleaned and sanitized every 4 hours.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed lettuce in the flip top cooler stored on top of a paper towel in the container. CDI - removed paper towel from the container and left lettuce in container by itself. Advised to not store product with linens and napkins.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers placed into dirty dish pit.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical soap solution stored above food products in back storage area. CDI chemicals stored in designated area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer not available. VR

(general comment) 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed prep units stored exposed to customer contamination at front registers; design flaw allowing customer to be within 2 feet of unprotected food. (all locations are designed the same and consistent decision will be decided amongs all MCHD staff on how to handle moving forward)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.