JIMMY JOHNS #3225

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Deli slicer was in use since 9 or 10AM according to PIC and had not yet been cleaned and sanitized. In-use utensils and food-contact equipment must be washed, rinsed and sanitized every 4 hours. CDI - PIC educated on food-contact surface cleaning frequency and she began breaking down slicer to clean during inspection. 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 .

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. Containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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) Tuna in walk-in cooler missing prep date label. All TCS RTE foods in sandwich cooler top were missing prep date labels. All TCS RTE foods must be labeled with prep date, and must be discarded within 7 days of preparation. CDI - PIC placed prep date labels on 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of onions and bucket of pickles stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No sanitizer in bucket that was connected to dispenser and establishment was using solution that measured 0 ppm. PIC must ensure rules regarding food safety are met. Ensure sanitizer is checked with test strips to ensure dishes are sanitized properly. 0 pts. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured 0 ppm quat. Ensure sanitizer solution is 150-400 ppm. CDI - PIC attached new sanitizer bucket to dispenser and refilled sink with 200 ppm solution. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 2 container of cut tomatoes in bottom of sandwich cooler measured 60-61F. PIC stated they were cut around 8am. 6 containes of lettuce in bottom of sandwich cooler measured 46-52F. PIC stated lettuce began cooling around 6 or 7am. TCS foods prepared at room temperature must cool to 41F within 4 hours of preparation. CDI - PIC educated about cooling and the lettuce and tomatoes were 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 Cut lettuce and cut tomatoes were cooling in bottom of sandwich cooler in deep container that were tightly wrapped with plastic wrap. Use walk-in cooler or freezer to cool TCS foods after preparation. Use shallow pans or containers, and leave the cooling TCS foods loosely 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. Bag of onions on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of containers on clean shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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 open can of employee drink stored above customer food in WIC. -CDI- PIC moved drink to designated employee food area at bottom of WIC.

2-102.12 (A) 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: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef, salami, turkey, and ham holding above 41F in the prep top. CDI- Meats removed and cooled. 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 meats over stacked in the prep top. CDI- Meats portioned and placed in the 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer basin that was reading below 50ppm and sanitizer required to be at 150-400ppm. CDI solution drained and refilled with clean solution and dishes moved to be rewashed. Ensure dishes are properly washed and rinsed prior to soaking in sanitizer solution. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed interior Of ice machine with black build up and interior shield with debris.

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 tuna prepared at 1145am that was at 50F after 4 hours. CDI product discarded. 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://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 tuna that was covered and placed in bottom prep unit to cool in covered plastic container. CDI item discarded. Observed slabs of sliced turkey that was wrapped in Saran and held in bottom of sandwich prep to cool. Product did not drop in temperature in the span of an hour. CDI items moved to walk in to cool. Observed sliced ham and sliced roast beef that was in the prep top cooling and product did not drop in temperature while cooling. PIC stated products should be cooled to 40F or below prior to use for service. CDI items moved to freezer for a quick chill. Repeat. Facility has repeated on this item for the past 3 inspections. Ongoing noncompliance and result in a risk control plan. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pan of lettuce in sandwich cooler bottom measured 44F. PIC stated it was cut and began cooling at 9AM. TCS foods prepared at room temperature must be cooled to 41F within 4 hours of preparation. CDI - Lettuce discarded by PIC. 0 pts. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of blue chemical was not labeled. CDI - PIC labeled chemical sanitizer. 0 pts.

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 Lettuce was cooled in deep containers in sandwich cooler bottom and still measured 44F after cooling for over 4 hours. Use shallow pans and the walk-in cooler to cool lettuce. CDI - Lettuce discarded. 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 .

3-304.12 (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. Ice scoop handle observed laying in ice during inspection. In-use utensils shall be stored in a manner that prevents the handle from contacting the ice.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored on shelf in walk-in cooler above pickle buckets. Store in a separate area, or the bottom shelf.

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

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 the prep top over stacked. CDI- Items portioned. 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 wet stacked in the clean dish storage area. CDI- Items arranged to promote proper drying.

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 no EH policy. CDI- EHS sent plan via email.

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 vomit plan. CDI- EHS sent plan.

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 drink stored on tomatoes in walk in cooler.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handle phone, put on gloves, then go to portion foods without handwash. CDI- Hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed slicer in need of cleaning. CDI- Slicer broken down to be cleaned. Observed onion dicer and containers soiled. CDI- All items taken back.

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 tomatoes cooling at a rate of 0. CDI- Items placed in the walk in cooler to cool. CDI- Tomaotes placed in walk in cooler to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ham, roast beef, provolone, chicken in prep top 1 holding above 41F. Observed capicola, roast beef, and turkey holding above 41F in prep top 2. CDI- Items discarded.

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 ham, capicola, roast beef and turkey over stacked in the walk in cooler. CDI- Items portioned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach sanitizer.

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 CFPM on site.

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 no employee health policy at facility. CDI- EHS left copy of policy at facility

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 vomit/ diarrhea plan. CDI- EHS emailed policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed capicola, ham, turkey, roast beef and provolone. CDI- Items were within time/ temp parameters and were placed in the walk in cooler for 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 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 meats in the prep top unit over stacked. CDI- Items portioned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and ham in the prep top unit holding above 41F. Items were not within time/ temp parameters. CDI- Items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach without a label. CDI- Bottle labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rag in handwashing sink. CDI-Towel removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed knives and cutting surfaces in contact with TCS foods not stated as being cleaned at a minimum of every 4 hours. CDI-Conversation had with PIC about cleaning of utensils every 4 hours. PIC changed out knives and cleaned cutting board.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handling employees with bracelets and jewelry on arms/wrists.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bottles at 10ppm.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed build up on drop chute of ice dispenser on dining room soda tower.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-Observed no CFPM (certified food protection manager) on site.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee wash their hands and then turn off the faucet with bare hands. CDI - explained the violation; employees washed correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed the slicer and blender stored as clean on the dish rack with food debris inside. CDI-Moved to 3 compartment sink to be rewashed, rinse, and sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed one sanitizer spray bottle with a chlorine concentration at 0ppm CDI- bottle remade to 200ppm.

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 roast beef (48F), turkey (45F), and tuna (48F) cooling in the flip top and bottom reach in directly after being sliced/prep. Moved to walk in cooler to finish cooling faster.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid buildup of dust, food residue or debris. Observed soil accumulating and black build up behind ice chute at dining beverage area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine in 3 compartment sink at 10ppm during warewashing. CDI- level adjusted to ~50ppm.

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 2 containers of lettuce at 44F and 48F respectively. PIC indicated these containers were prepared this morning around 7:00AM. CDI- product was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding pre-made 'Frenchie' subs at room temperature for 4 hours without written procedures or a timestamp on product. CDI- procedures provided today; items were timestamped.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle with a chlorine concentration greater than 200ppm (test strip turned dark purple back to white). CDI- bottle contents discarded.

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 facility cooling lettuce in high volume containers (8 inches deep) in reach in coolers while the product was covered. EHS also observed sliced meats cooling in flip top portions of coolers while above 41F. CDI- meats were transferred to walk in cooler; lettuce was discarded. Use shallow pans (product no greater than 2 inches deep) to cool foods properly.

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 mayonnaise scoops being stored in standing water in the flip top coolers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food safety manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. obsvered 2 opened beverage cans stored in upright cooler with food products. CDI by storing below food products.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 comp sink testing 10 ppm chlorine. CDI by adding bleach and testing at 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed, lettuce, turkey and ham deli meats in drive thru prep cooler > 41F, but < 45F. Point deduction not taken for these items today. CDI - items cooled in walk-in. **Point deduction will be taken beginning on next inspection for any TCS food item > 41F. Do not overfill food product in continers. Keep food below container fill line.

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 stored in ice inside ice bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed roast beef, ham, and italian cuts stored in prep cooler > 45F. CDI by moving food items to walk-in cooler. Observed food items < 45F prior to departure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of sanitizer. CDI labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled container of sugar.