JIMMY JOHNS #2974

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed outdated employee health policies in use by the facility for new hires. Policy only had 5 of the 6 reportable illnesses, leaving off non-typhoidal salmonella. REPEAT. CDI - EHS provided paper copy of new updated employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored as clean on the shelf adjacent the ice machine in the back kitchen area to have food debris on its blade. CDI - Placed at 3 compartment sink to be W/R/S. 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 .

3-501.18 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 all TCS deli meats, cheeses, and produce at the service line opentop refrigerator to not have date marks. Facilities date marking system involves wrapping the deli meats/cheeses/produce after prep in plastic wrap and hand writing the dates on the outside of the plastic wrap. The date mark is not transferred to the service line containers once they are filled and removed from the plastic wrap. PIC stated that if they had leftovers at the end of the day they would then place today’s date mark on it before being stored for the night despite the items being prepped 1-3 days earlier. Date marking for everything not on the service line was satisfactory. CDI - PIC date marked all items currently in the service line to match the prep dates of the rest of the TCS deli meats/cheeses/produce. 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 .

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 the gaskets of both of the front counter area 3 door lowboys to have accumulations of food debris/black grime. - Observed the fan covers in the WIC to have accumulations of dust/debris.

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 the ceiling vents in the back kitchen area to have accumulations of dust/debris. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was given a new one and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 responding to a vomiting and diarrheal clean up event. CDI. PIC was given one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored directly on prep table. CDI. PIC removed.

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 working container of spices without label. CDI. PIC labeled.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin by hand sink upfront.

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 build up on ceiling in the food prep area. Repeat ****improvement from last time.

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. Observed PIC that was not a certified food protection manager, did not respond correctly when asked what temperature facility looks for for cold holding (41F or below), stated that facility does not train new employees on employee health policy and what symptoms to look for of foodborne illness (EHS to send copy of employee reporting agreement). Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safe

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in paper towel dispenser in handwash sink in the kitchen. CDI-PIC refilled dispenser. REPEAT.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed metal sheet bans used for baking bread that get cleaned once per week per PIC. Ensure that all baking equipment is cleaned every 24 hours. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored in with clean equipment with significant food residue remaining inside dicer. CDI-Dicer was set to 3 compartment sink to be rewashed. 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 prep top unit with several temperature controlled foods above 41F (see temp chart). Lowboy section was not holding food and had ambient temperature of 46F, thermostat of cooler was signaling an error code for elevated temperatures. PIC moved items to WIC to cool down and will use other prep top unit that was not in use that had an ambient temperature of 40F. VR within 3 days to check for repairs of prep top unit. 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 provolone and sliced meats in WIC without date labels and are marked with the shift number. PIC stated that all meats and cheeses are only kept in facility for 3 days and are written with the shift number when facility runs out of date labels. CDI-PIC added dates. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer with dead battery. VR within 10 days to check for working thermometer.

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 WIC shelving with moderate, white buildup on shelf grates.

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 heavy, dark build up inside prep, 3 compartment, and ice machine drains. REPEAT.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handwash sink upon arrival. CDI-PIC refilled paper towel dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored above sliced salami and commercially packaged ham in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield and door with moderate, dark buildup. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed sheet pans used for baking bread that have not been cleaned in over 24 hrs. PIC stated that corporate policy is to not wash sheet pans due to pans being seasoned.

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 all sliced meats and cheeses prepped yesterday without date labels marking preparation or discard dates. Per PIC, all sliced meats and cheeses get a shift number of when prepped and are not held longer than 24 hrs. CDI-PIC added dates to all prepped meats and cheeses from the day before. 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, cut lettuce, and sliced tomatoes and shredded lettuce wrapped in lowboy with improper cooling rate change (see temp chart). Per PIC, all veggies had been sliced this morning and placed into prep top or were covered in plastic. CDI-PIC moved food items to WIF to rapidly cool. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked on shelf. PIC separated containers to properly air dry.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with broken drain plug.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large crack in wall by mop sink. Ensure crack is sealed to prevent pest harborages. 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 heavy buildup on ceiling tiles, vents, and the corners of the ceiling throughout back of kitchen towards back door.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed in-use chemical spray bottles hanging from the shield guard of handwashing sink. CDI-PIC moved chemical spray bottles to designated chemical storage area. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men's restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey, provolone, and lettuce wraps above 41F in prep top. Per PIC, turkey and provolone establishment goes through these foods the most frequently and new cuts are constantly being set out. CDI- Cooling rate was calculated for all three foods and all three are cooling at a rate of .12F/min or faster in the prep top for the turkey and provolone. Lettuce wraps were cooled in low boy with cut lettuce that was cooling and reached proper cooling rate. 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 cut lettuce prepped at ambient temperature, wrapped in plastic in a deep plastic container that had a temperature of 45F 3 hours before temperature was taken. CDI-PIC unwrapped cut lettuce containers and placed into low boy with an ambient temperature of 37F. Cut lettuce reached 39F 37 minutes after initial temperature. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer that did not have a working battery. VR within 10 days. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chips on the floor of main kitchen area and by single-service storage area; bread in a box stored on floor of WIF and pickle bucket and provolone cheese in a box stored on floor of WIC. PIC moved all foods to shelves 6 inches above the floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large pile of cardboard and trash in dumpster area from both Jimmy John's as well as neighboring stores between both the cardboard and trash dumpsters. Per PIC, dumpster area is shared with neighboring stores.

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 is not a CFPM. Copy of owner’s CFPM is expired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal pans in clean storage were observed stacked wet.

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 is not a CFPM

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Employee washed hands and did not use a paper towel barrier to turn handle off. CDI- Educated on proper hand washing, employee re washed hands

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Wet sanitizer rags stored in handsink. CDI- Removed. Keep handsink clear.

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 . Sliced deli meats (turkey, ham) cooling in reach in cooler. CDI- Moved to WIF for cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkIB No thin probe thermometer on site. Obtain. VR.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not using head cover or beard guard.

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 does not have CFPM ANSI certification. -1 points

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 has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational poster and copy of written procedures. -0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low concentration of sanitizer in spray bottles. CDI - PIC replaced low concentration chlorine sanitizer with chlorine sanitizer from 3-comp. Chlorine sanitizer in 3-comp meets min 50 ppm. -1.5 points

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of bleach sanitizer not labeled. CDI - PIC used marker to label bottles. -0 points

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -C Observed litter around shared dumpster in enclosed area between trash dumpster and recycling dumpster. Keep clean. -0 points

. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one is on-site who has a currently passed an ANSI accredited test.

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. Clean dust from ceiling above prep area in kitchen area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer mixed for use was less than 50 ppm required concentration. CDI added chlorine to sanitizer and proper concentration achieved.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed both thermometers on site out of batteries and not functional. CDI PIC sent employee to buy batteries and thermometer back in use. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with watch, rings other than wedding band and numerous bracelets. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Obsrved single service catering tray lids stored exposed with interior surface not protected. CDI PIC wrapped containers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray sanitizer bottles stored hanging on the handsink. CDI PIC removed spray bottles during the inspection.

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 buttermilk, sliced turkey, sliced ham, and tuna prepped/opened the day prior without a date label. Facility uses system with labeling shift and manager when product was sliced/opened. CDI EHS explained date marking system an PIC date marked items.

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 prepped at 8:30 am cooling in large amounts in tightly wrapped plastic containers in the reach in unit. CDI PIC unwrapped tomatoes and placed in the walk in cooler. I

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without a functioning thin-probe thermometer. Verification required in 10 days.

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 prepping food while wearing watches.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Bread pans were dirty with bread crumbs. Wash after using. CDI- Brought to sink. 4-501.114 Maintain sanitizer at correct concentrations. -P Bleach sanitizer recorded low at 50ppm. CDI- Bleach added to sink.

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 prepped tuna in a large tub with covered lid recorded above 45F (see chart). CDI- Tuna was dumped onto a sheet tray and placed in WIC for proper cooling. Cooling was then monitored from there (see chart).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil/vinegar bottles were not labeled. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil/vinegar bottles unlabeled. Label bottles.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drinks and items stored on prep tables and on shelves in WIC over facility food.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed scoop in sugar stored in product with handles in product. CDI- Scoop was adjusted so handle was not touching product.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed day old bread being set on top of counter shield for purchase by customers. Bread wrapper was open on each end. CDI - PIC wrapped one end closed and placed loaves so that wrapped end was pointing toward customers, open end was pointing toward kitchen.

-4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups in cup dispensers located in customer-accessible area at cashier station. PIC removed extra cups.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing chlorine sanitizer solution. VR - verification required. Inspector left a few strips for PIC to use before order arrives. Sanitizer made today measures 50-100 ppm free chlorine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid open on overfilled dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed both garbage and cardboard dumpsters have not yet been placed into provided enclosure and a couple bags of cemenbt plus some garbage bags from unknown source are sitting on enclosure pad. PIC has spoken to landlord about getting this addressed. Facility is located in new building with three businesses and new parking/garbage area.