JIMMY JOHNS #1861

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of sliced tomatoes between 43F-44F in both make-tops. Tomatoes beneath top layer were below 41F. CDI- Top layers of tomatoes in both containers voluntarily disposed of. EHS advises filling containers less densely for use in the maketops, as items above container will line will not maintain their temperature. (-3)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed substantial amount of trash on ground surrounding dumpsters. EHS notes this dumpster is shared with the other strip mall occupants. Establishment PIC should speak to neighboring business owners to obtain cooperation, and/or establish an exclusive dumpster for the establishment, if compliance cannot be maintained. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce processor with food debris on blades and knives stored as clean on knife strip with oil on handles. CDI- Processors cleaned and sanitized prior to next use, knives returned to wash basin. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layers of pre-portioned deli meat and cheese in maketop above 41F. EHS verifies they were last 41F and below this morning around 10:30am. CDI- PIC returns top layers to rapid cool in RIC. PIC states they will not over stack meats above fill line going forward. (-1.5)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in sani-bucket with wiping cloths and in basin at 3 comp sink >400ppm. CDI- Quat diluted to 200ppm. PIC will manually dilute until dispenser can be recalibrated. (-1) 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed mineral oil for personal care on top of hand sink soap dispensers. CDI- Mineral oil relocated.

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 spill debris and food inside gaskets and on some doors of lowboys. Increased cleaning frequency is advised. (-0)

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employees turn faucet off with bare hands. Observed employee touch face but not wash hands. Repeat.

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 lettuce cooling in tight covered container at 47 degrees F at 10:40am. At 11:11 lettuce remained at 47 degrees F. CDI, cover removed and lettuce transferred to I shallower uncovered container in walk in cooler. Observed tomato recently prepared cooling in top of prep refrigerator in deep container. CDI, tomato relocated to shallow uncovered container and relocated to walk in cooler to rapidly cool. Observed tuna fish recently prepared and cooling in deep covered container. CDI, tuna fish relocated to shallow uncovered bowl and relocated to WIC to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in tight covered container at 47 degrees F at 10:40am. At 11:11 lettuce remained at 47 degrees F. CDI, cover removed and lettuce transferred to I shallower uncovered container in walk in cooler. Observed tomato recently prepared cooling in top of prep refrigerator in deep container. CDI, tomato relocated to shallow uncovered container and relocated to walk in cooler to rapidly cool. Observed tuna fish recently prepared and cooling in deep covered container. CDI, tuna fish relocated to shallow uncovered bowl and relocated to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers wet stacked.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not calibrated. CDI, sanitizer being manually diluted by staff to required concentration at 3 compartment sink.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off when washing hands and did not use barrier. Improvement made since previous inspection. Points not escalated today.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies near WIC

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored in container but container collecting debris on back storage rack.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with servsafe certification.

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 Observed PIC and food service worker quickly wash hands for less than 20 seconds. No barrier for turning off sink faucets was observed. CDI-PIC and food service worker were instructed to rewash hands before donning new gloves and preparing food. Observed PIC and other food services workers all properly wash hands during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer in 3-comp sink concentration measuring below 50PPM. CDI-PIC refilled compartment with sanitizer which measured 250PPM 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable cutter stored clean with built up food debris. CDI-PIC placed vegetable cutter in wash compartment.

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 six secondary food containers without labels. CDI-PIC labels all containers with proper label.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee empty sink strainer before attempting to handle bag of customer food. EHS intervened and reminded employee to wash hands before handling food. CDI - employee washed hands before continuing.

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. PIC stated that clean utensils are placed out at 10 am. Utensils are cleaned again at 1:30 pm and 9 pm. CDI - EHS reminded PIC to W/R/S utensils every 4 hours throughout the day. In-use utensils during inspection did not exceed 4 hours. 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 sliced deli meats and sliced cheese in prep top above 41 F. See temp chart. CDI - PIC voluntarily discarded food above 41 F. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods. -Pf. Observed frozen package of cooked chicken thawing in sitting water. CDI - PIC moved chicken to WIC.

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 food debris on non food contact surface of deli slicer. CDI - PIC broke down deli slicer to be washed before next use.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. REPEAT.

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 employee drinks stored on top of soda mix rack by computer terminal. Observed employee food stored on top shelf above customer food in RIC. CDI - PIC relocated food and drink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. 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. Observed employee drink on shelf above deli slicer. Employees shall drink and store drinks in designated areas away from food prep and food storage. CDI - PIC removed drink from food prep/storage area.

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 tomatoes cooling at a rate insufficient to reach 41 F within 4 hours of prep completion. CDI - PIC split up tomatoes into multiple containers and placed in WIF to rapidly cool and tomatoes reached 41 F within 30 minutes. 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 tomatoes cooling in deep, covered plastic container in low reach in unit at a rate insufficient to reach 41 F within 4 hours of prep completion. CDI - PIC split up tomatoes into multiple containers and placed in WIF to rapidly cool and tomatoes reached 41 F within 30 minutes. 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 .

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

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of cut lettuce at 46 F inside of flip top unit. All other items recorded < 41 F. PIC stated that it was placed inside the unit early morning. CDI - Product voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed liquid hand soap stored over container of soda syrup on shelving unit. No physical contamination observed. CDI - Soap removed to designated area.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop stored in metal container filled with stagnant water in flip top unit. CDI - EHS educated, utensil & container removed.

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 V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of sliced tomatoes cooling at 52 F inside of flip top unit. PIC stated that it was prepped before EHS arrival and then placed inside the unit for today’s services. CDI - Product taken to walk-in cooler for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed cut lettuce, sliced tomatoes, sliced roast beef and sliced ham without date marking. PIC stated that these items are from the previous day. CDI - Products date marked.

REPEAT: 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container of sliced tomatoes full to the brim cooling inside flip top unit. PIC stated that the tomatoes were sliced prior to EHS arrival and immediately placed into cold holding unit. CDI - PIC re-located product to walk-in cooler for proper cooling. EHS observed temperatures began to drop towards 41 F after 10 minutes. *** No escalation in points due to significant improvement made since last insepction.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed no thin-probe temperature measuring device during today’s inspection. 10-day VR REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2x boxes of pepper jars stored on floor underneath single service storage rack.

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 recently sliced cheese, deli meats, and prepped chicken cooling in prep top. CDI - Items moved to WIC to rapidly cool. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauce bottles in need of labeling. - 0 -

2-102.12 Certified Food Protection Manager - C: An ansi accredited food protection manager must be present during all hours of operation.

4-501.11 Maintain equipment in good repair. Observed rust near screws inside ice machine and on back wall in walk in cooler.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the only employee certified as a food protection manager that is working today is the delivery driver, who is out making deliveries. A certified food protection manager must be present at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion dicer, ice cream scoop, and other utensils soiled with food debris but stored as clean. CDI - Items sent back for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. No signature needed due to COVID-19 guidelines.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink. CDI- Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Roast beef was overstacked in flip top cooler. CDI- Discarded. No points deducted, first inspection of 2019.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Box of cookies on floor in WIF. Keep off floor.

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 No CFPM on site. Facility has 210 days from date of permitting to complyt without point deduction.

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. Observe one employee wash hands and turn faucet off without using a barrier. CDI by instruction

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach Sanitizer recorded too strong, bleached out on test strip. CDI- New sanitizer bottle made.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of water not labeled. CDI- Labeled.