JIMMY JOHNS #1905

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed the facility operating without a certified food protection manager. 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 cheese and portioned chicken holding above 41F. CDI Sliced chicken was voluntarily discarded and sliced cheese was within 4 hour window and was placed in WIC to cool quickly. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal keys on countertop with customer product.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed the facility operating without a certified food protection manager. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

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 deli meats cut the day/s before with no date mark. CDI PIC date marked 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter. CDI PIC removed.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with cracked sealant. Replace/reseal sink to wall.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed the facility operating without a certified food protection manager. 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 multiple TCS items in prep top holding above 41F. CDI Chicken voluntarily discarded as last time of 41F and below was more than 4 hours prior. Other items placed back into WIC for rapid cooling. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed the facility operating without a certified food protection manager. REPEAT. 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 facility operating without a certified food protection manager. 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 certified food protection manager on site at time of inspection. 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 Observed chicken in cardboard trays in both prep units greater than 41 degrees . CDI took to walk in cooler and proper cooling rate observed. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. 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 quat sanitizer being used to sanitize dishes at 50 ppm concentration . CdI drained and refilled with sanitizer at proper concentration and dishes resanitized. 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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC is not certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 in prep top 2 at 48 degrees . PIC advised it was sliced 2 hours prior Observed the product tightly wrapped in plastic and unable to properly cool. CDI moved to walk in cooler and unwrapped to facilitate cooling. Proper cooling rate achieved. 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 .

2-103.11(B) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. Observed two small children in back area where food is stored. Keep area free of non-employees. CDI By Instruction.

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 stated her certification expired and she was the only employee with certification. Repeat. -1-

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 multiple employee drinks on prep table near meat slicer. Observed multiple cell phones store on prep table near meat slicer. Observed employee lunch stored with RTE foods. Store employee items under the prep table and/or bottom shelf. CDI: Employees removed drinks and cell phones. -0.5-

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 accumulation on meat slicer on prep table. -0.5-

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 certification expired. Repeat.

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 facility does not have written vomiting and diarrhea plan . Kit for clean up is on site but no written plan could be found. CDI provided information on vomiting and diarrhea plan.

5-202.12 Provide at least 100F water at handsinks. Observed hand wash in prep area only reaching 76 degrees. F

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 deli meats sliced and tightly covered to cool in lower prep unit. CDI unwrapped and placed on sheet pan and taken to walk in cooler for rapid cooling. Proper cooling achieved.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several boxes of chips on floor upon arrival some bags of chips out of boxes and on floor. CDI removed food items from floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present but with expired food protection certification.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature or pre-chilled ingredients. Food must be to 41F within 4 hours. -P. Observed several plastic wrapped packages of sliced deli meats in line coolers, both top and bottom, not yet at 41F after 4 hours of cooling. PIC said they were sliced at 11am. These items were voluntarily discarded by PIC - turkey, roast beef, vito, provolone, sliced tomatoes. VR - verification required.

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 small pans in top of prep coolers not labeled with date. PIC explained processes and will correct. Shelf life per corporate guidelines is 3 days and no dated items in larger packages were older than 3 days so facility was allowed to keep products and add date marks today. VR - verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of clear liquid. Label read 200 ppm on one part of mostly missing label and san on another part. Contents were measured with a chlorine test strip and strip turned white quickly after initially being purple, showing that concentration of chlorine was well in excess of 200 ppm. CDI - PIC discarded bottle and made a new bottle measuring 50 ppm free chlorine.

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 cold products such as deli meats and cheeses were tightly wrapped in plastic wrap. PIC explained that they were sliced at 11 am, wrapped, placed into walk in cooler for 15-20 minutes, then placed into working coolers. A second PIC arrived and explained that method should be changed to use metal pans and no tight wrapping until entire amount of product is at or below 41F. VR - verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.Observed herb mix in shakers, sugar in large bin, and vinegar oil in squeeze bottle all unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of packaged chips sitting on floor upon arrival. Box was moved up to a shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a wristwatch while working with food and an employee wearing a wristwatch and two bracelets while working with food. Explained rule to PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have a CFPM certificate. -2 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. CDI - PIC identified contents to be windex and labeled contents. -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 plastic container of tuna salad cooling in reach in cooler with tight fitting lid. CDI - Lid was removed to allow for cold air to circulate in and around food 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 squeeze bottles and shaker containers on flip top cooler and a storage bin of sugar in dry storage area without labeling. -1 point-

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 plastic scoop stored in container of sugar with handle making contact with food product. CDI - PIC removed plastic scoop from sugar and placed a three comp sink to be washed, rinsed, and sanitized. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal pans stored as clean on utensil rack. CDI - Employee removed metal pans and positioned on drying rack so that utensils could air dry before storage. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper drinking cups stored, unprotected, upside down on metal shelving below cash register. Lip contact surface of paper cups was making contact with metal shelving without protective barrier. CDI - PIC placed disposable paper barrier (pan liner) on metal shelving so that paper cups no longer made contact with metal shelving. Paper liner is to be disposed of at the end of the business day. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of cardboard stored on ground of waste area enclosure. Recommend correct disposal of cardboard products in recycling container. -REPEAT- -1 point-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in paper cup with straw next to meat slicer in food prep area. CDI - PIC threw away drink -REPEAT- -1 point-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed active manual warewashing and sanitizing with a chlorine sanitizer concentration of 10 ppm. CDI - PIC drained sanitizer from three comp sink and refilled with chlorine sanitizer with a concentration of 100 ppm. All items were rewashed, rinsed, and sanitized. -1.5 points-

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 salad in walk in cooler at 46F. Tuna salad was prepared from room temperature ingredients and stored in walk in cooler at approximately 7:30AM. CDI - PIC voluntarily discarded item. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese in flip top unit at 44F, tomatoes in reach in cooler at 47F, and tuna salad in walk in cooler at 46F. Tomatoes had been removed from flip top cooler and moved to reach in approximately 30 minutes prior to inspection. Tuna salad was prepped at 7:30AM in the morning. CDI - Provolone was voluntarily discarded. Tomatoes were moved to walk in cooler to rapidly cool to 41F. Tuna salad was voluntarily discarded. -REPEAT- -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance located near handwash sink. CDI - Spray bottle was identified as window cleaner and bottle was properly labeled. -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 tuna salad stored in plastic container with lid on holding at 46F approximately 6 hours after preparation. Observed tomatoes above fill line of plastic container, tightly wrapped with plastic, and stored in reach in cooler holding at 47F. CDI - PIC voluntarily discarded tuna salad and tomatoes were unwrapped and sent to walk in cooler to rapidly cool to 41F or less. A discussion was had with PIC about different cooling procedures that will improve cooling TCS foods. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside garbage dumpster with missing/broken lid and open sliding doors. Observed recycling dumpster overflowing with cardboard and lid open. 5-501.114 Using Drain Plugs - C Observed both dumpsters without drain plugs. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored near meat slicer prep table and employee ear buds stored above flip top cooler in food prep area. Observed employee food stored above customer food in walk in cooler. CDI - All items were moved and stored properly. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide certified food protection manager documentation. Ensure someone is present at all times that is a certified food protection manager. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed previously openeed employee water bottle stored in the walk in cooler above food. CDI - Drink was moved to bottom shelve.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan each of roast beef and ham in the one of the two prep top coolers holding between 44-50F. CDI PIC voluntary discarded both items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of sugar without a label. PIC stated sugar was labeled but label fell off. CDI PIC labeled the container of sugar.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees on site with an ANSI certification. Facility should have a certified manager on site during all hours of operation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle and in vat reading less than 200 ppm QAC. CDI: Sanitizer re-mixed with lukewarm water and read 200 ppm QAC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabelled chemical spray bottles throughout facility. CDI: Bottles labelled accordingly.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use water cups at register displayed with lip contact surface exposed.