JIMMY JOHNS #1904

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two containers of shredded lettuce in front make line lowboy that were no longer cooling and left uncovered. CDI- PIC covered the products. -0-

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 sliced ham, sliced turkey, sliced roast beef, sliced pastrami and gyro meat in prep units without date marks present. CDI- PIC date marked items as they were able o be traced to the larger portions. EHS advised that date marks should follow items, even when they are being portioned into smaller containers. EHS advised that facility is able to use tape or any other method they choose in order to ensure items are dated marked. -1.5- 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers stored as clean and stacked wet in clean dish storage. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. -1- 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 Observed sanitizer at the 3-compartment sink to be at 0ppm. The chemical dispenser is putting out chemicals at 0ppm. CDI - PIC will hand mix sanitizer until it can be repaired. PIC was able to demonstrate hand mixing sanitizer. EHS will make return visit to verify long term compliance. -1.5- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef, turkey, and Vito in prep unit #1 holding above 41F (see temperature chart). EHS observed that the items were stacked above the fill line. CDI- EHS allowed facility to cool the sliced deli meats as they had been removed from cold holding (lowboy portion of the unit) approximately 30 minutes prior. -0- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multi-use dicer stored as clean with visible food residue present on blade. CDI - PIC moved dicer to three compartment sink to be wash, rinsed, and sanitized. (1.5) 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket being stored on prep table with deli slicer and utensils. CDI - PIC removed sanitizer bucket and placed it in approved storage area below prep table. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 50 ppm. PIC stated chemical company has been notified to come to facility to check concentration of sanitizer from dispenser. Facility has been diluting sanitizer due to it being dispensed at a strong concentration. CDI - PIC removed sanitizer bucket to make fresh sanitizer between 200-400ppm per manufacturer instructions. (0)

4-501.11 Maintain equipment in good repair. Observed ripped gasket on single door reach in unit. (0)

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 residue build up present on make table gaskets. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED Turkey in both RI and prep unit at temperatures above 41F. CDI. PIC removed to theWI cooler and indicated that it was just cut. Repeat 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 sliced ham cooling in tightly wrapped plastics. CDI. PIC removed the wraps and took the items to the WI 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored in WI by customer items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM during inspection. REPEAT -1pt- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery over RTE Parmesan.CDI-PIC moved celery to lower shelf not over RTE food. -0pts- 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 with dark buildup on inside white plastic. Clean per manufacturers instructions. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef above 41F in flip top from previous day. CDI- PIC voluntarily discarded. -3PTS- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple oil and spice containers without labels. CDI- PIC labeled containers. -0pts-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salami and ham recorded above 41F, CDI - Discarded. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced roast beef in prep top above 41F. Deli meats were sliced before inspection. Ensure TCS foods are properly cooled by one of the above listed methods before placing into cold holding unit. When placing TCS foods into prep top, be sure that food is stored below fill line of container to maintain cold holding temperatures. CDI- PIC placed roast beef slices in separate metal pan to place into walk-in unit to cool Sliced ham was also cut and plastic wrapped before cooling and placed into prep reach-in. Ham was placed in walk-in freezer to cool to 41F or below before placing back into prep unit. 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 .

2-102.12 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 present does not have CPFM certification. Repeat.

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

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 present does not have CPFM certification. Repeat.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemical spray bottles and cleaning rags stored at handwashing sink during beginning of inspection. CDI-Employee moved items from handwashing sink. Repeat.

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 slices and roast beef slices in metal pan above fill line in prep unit. Top layer of food was about 48 degrees and food below pan fill line was 41F and below. Employee informed EHS that sliced had recently been placed in prep top. CDI-Food above 41F was removed from prep top and placed into reach-in unit uncovered. Food quickly cooled to 41F and below.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty had expired CFPM certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 3 spray bottles of cleaners/sanitizers hanging from handwashing sink basin. CDI-PIC removed.

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 and cut tomatoes both prepped this morning above 41F ( see temp chart) Both products were immediately tightly wrapped with plastic and in deep lexan containers directly after prep. CDI- product was broken down into multiple smaller pans and and unwrapped and placed back in walk in to quickly cool. Discussion had with PIC to to stop process of wrapping tightly directly after prepping product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottle of clear liquid (identified as water) sitting on prep table in between make table and hand sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3 boxes of pre cooked chicken again stored directly on freezer floor. REPEAT.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee can of Monster on top shelf in walk in cooler. Discussion had with PIC about a designated area for employee food and beverage down low and properly identified. Discussion also had to make sure employee beverage upon opening would be placed in appropriate container with lid and straw.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had limited knowledge of food borne illnesses and symptoms. Informational signage could not be found in establishment. CDI - PIC was informed of food borne illnesses of concern and their symptoms. Food borne illness signage was left with PIC to post in establishment and review with employees. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ready to eat chicken stored on floor of walk in freezer. -0 points-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with fingernail polish working with exposed food at flip top. CDI - Employee put on gloves. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of plastic and metal containers stored as clean on shelving with build up and pooled water. Store equipment and utensils in a manner that allows for complete air drying after washing. -REPEAT- -1 point-

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

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 prepped food items (deli meats, cheese) cooling in flip top coolers. CDI- Moved to WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of equipment observed.

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

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored improperly on shelf with clean dishes and another drink stored next/above food inside walk-in cooler. CDI: drinks discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed product including ham at 44F, turkey at 43F, roast beef at 44F, cheese at 43F, and tomatoes at 44F overstacked in top of prep cooler. CDI: all product removed and stored inside adjacent working cooler.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of windex not labeled properly in kitchen. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer too strong well above 200ppm and bleaching out test strip. CDI: dumped and refilled with proper concentration.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of glass cleaner stored hanging on handsink. CDI by removal to proper storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers near three comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of tomatoes in flip top measuring above 45F. CDI by removal to walk in freezer to rapidly cool. Tomatoes measured below 41F by end of inspection.