JIMMY JOHN'S #4132 WHITEHALL

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer in 3 comp. Sink recorded at 0ppm Quat. Bottle was empty., CDI - Sink drained , new bottle installed and new Quat was filled which recorded correctly. 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 Multiple food products on front flip top cooler recorded above 41F. All were overstacked. CDI - Discarded. 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 .

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: 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 multiple containers of shredded lettuce in lowboy unit without any wrappings or lids.

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 large stacks of salami cooling at 3F/50mins in RIC by 3 compartment sink. CDI-PIC spread cut salami out to increase cooling rate. 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 stacks of metal and plastic containers wet stacked on drying board and back of store storage shelf.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several items removed from facilities shared dumpster including bread from facility. Dumpster has locked and combination, but was left unlocked. EHS spoke with PIC about denaturing any food related items to prevent potential removal of discarded food from dumpsters.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without CFPM. REPEAT. (1) For more information on becoming a certified food protection manager 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 multi-use dicer soiled with food residue stored clean. CDI - PIC moved dicer to three compartment sink to be wash, rinsed, sanitized. REPEAT. (3) 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 .

3-501.15 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 make table cooling from preparation. Tomatoes were prepared at 7:19 and were observed at 50F. Facility had 20 minutes remaining to cool within time parameters and EHS advised to move tomatoes to freezer. CDI - PIC moved tomatoes to freezer and tomatoes cooled to 40 within 15 min. (0) 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 .

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle by back hand sink. (0)

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean soiled with food residue. CDI- Slicer taken back to be cleaned. 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 .

4-501.11 Maintain equipment in good repair. Observed ice machine not holding ice. Ice has melted and the bottom is completely water. Ice is sitting in standing water. Do not use until fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce and salami/capicola above 41 F. REPEAT. CDI - PIC voluntarily discarded lettuce and placed deli meats in WIC to cool since they had been placed in prep top 2 hours prior. Facility uses probe thermometer and iPad app to temp food in prep tops every 3 hours starting at 10:30 AM and food above 41 F is 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 .

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 water at 65 F. CDI - PIC emptied water.

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 Pasta salad, potato salad, turkey, ham all 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Milk not dated. CDI- Dated. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for sugar stored with handle touching sugar.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on duty at time of inspection was a certified food protection manager. At least one person working that has the authority to make changes must be a CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several employees wash hands and turn faucet off with clean hands. CDI - EHS educated employees on need to use a barrier when turning off faucet after hand washing to keep from recontaminating hands. EHS observed all employees re wash hands and turn off faucet with towel. - 2 - For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 no label on eye dropper of oil. PIC stated it was the oil for the meat slicer and that the label had fallen off. Verified that it was food contact surface approved from invoice. CDI - PIC labeled bottle with contents.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups in dispenser with rim ( lip contact point) exposed to customers at front counter by registers. Keep cups in plastic sleeve or only stock amount that keeps only one cup exposed at a time. - 0.5 -

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 . Knife and lettuce soiled with food debris. CDI - Taken to sink for cleaning.

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 . Ham, turkey, cheese recorded above 41F in flip top. Unit was just stacked. CDI - Items cooled down. Product was Overstacked. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One sanitizer bottle not labeled. CDI - Labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer recorded too strong in 3 comp. Sink. CDI- Drained and re filled to proper concentration.

6-301.14 Post a handwash sign at each handsink. -C Observed no hand wash sign at rear hand sink. CDI - Hand wash sign provided to PIC. -0 points

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 shredded chicken in prep top unit over stacked with the top 3 trays of chicken holding above 41F. PIC stated chicken was placed in unit at 11 am. See temperature chart. CDI - PIC removed 3 trays of chicken and placed in cooler to cool down. -1.5 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 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 shredded chicken over stacked in the prep top unit and holding above 41F. CDI - PIC removed top 3 trays and moved to cooler to cool down. EHS discussed keeping food below the fill line to ensure TCS items are holding at 41F or below. REPEAT -1 points

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine sanitizer used to clean meat slicer that was above 200 ppm. CDI0- sanitizer was reduced to 50-100ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed four spray bottles of chemicals that were not labeled. CDI- spray bottles were labeled. REPEAT (full 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 sliced meat products that were cooling in prep cooler and stacked too high. CDI- products was placed on half levels, and placed in walk-in cooler to chill. REPEAT (half points due to improvements).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of sugar that was not labeled. CDI- Container was labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting boards at prep stations that have deep grooves in them.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and lids of shared dumpster. CDI- dumpster doors were closed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF OBSERVED no employee health policy on site. CDI. EHS gave PIC employee health policy sign to post in store.

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 two shredded lettuce containers that were stacked to the top. PIC stated employees shred lettuce at 7:00am, place in container, plastic wrap the container, then place container in the lowboy. At 2:45pm lettuce was not temping at 41F or below. Lettuce did not meet the four hour window to properly cool down to 41F or below. CDI. PIC discarded lettuce and prepped more for the shift. REPEAT. - 3 PTS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED shredded lettuce that was in the lowboy. EHS stated the lettuce was out of temp. Employee placed container of lettuce in flip top and proceeded to use it and provolone cheese in flip top was not reaching 41F. CDI. PIC discarded shredded lettuce and cooled provolone cheese. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf OBSERVED windex and sanitizer in unlabeled containers. CDI. PIC placed labels on containers. 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 OBSERVED shredded lettuce stacked in container wrapped in plastic wrap. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC failed to demosntrate sufficient food safety knowledge.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks in cooler stored over ready to eat foods. CDI- removed

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 sliced at 745 am at 56F at 130pm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced meats in top of pan on prep top at 49-56F and 38-41F in bottom of pan. CDI- sold during inspection or removed to cool in walk in cooler

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles labeled QUAT with chlorine bleach inside. CDI- emptied; to be relabeled

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 at 56F in bottom of prep unit, double wrapped with lids. Not cooled open in walk in cooler. CDI- voluntary discarded; coached on cooling procedure

4-501.11 Maintain equipment in good repair. Observed varying temperatures in main prep unit with no frost on the rail. Ambient temp at 48F while multiple foods are at 39-41F. VR for equipment check

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed one large commercial bottle and multiple working spray-bottles labeled quat with no QAC strips to test.