JIMMY JOHNS #934

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had some minor debris build up inside. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All deli meats on two flip top stations recorded above 41F. Overstacked. CDI - Discarded. Do not stack high in summer months. 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 .

3-501.18 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) One container of cut beef in WIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some gnats in kitchen. PIC stated they just had facility treated. Keep up with treatment or treat again.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a beard guard. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on cutting table and not in designated area. CDI - Phone removed.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health policies. Facility has new manager and lost all forms from last inspection. VR. REPEAT. Points not escalated due to new managment. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles soiled and in need of cleaning. Clean with brush. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer soiled inside metal grates. CDI - Taken to sink 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard did not have a beard guard on.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No written documentation on staff trained on employee health procedures. VR to ensure compliance. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit/diarreha clean up procedures on site. CDI - Emailed procedures and provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in employee restroom, CDI - Provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Tuna, pickles, lettuce in reach in coolers not covered/protected. Keep wrapped.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer dispensing at <50ppm Quat. Facility Called for repair. VR - Facility will make manually until repaired. 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 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. 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 Lettuce and tomataoes holding above 41F in flip top. 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 .

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. Bag of salt not labeled. CDI - Labeled.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. VR

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tile missing in back corner. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. REPEAT 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 some meats recorded above 41F, CDI - Discarded. Overstacked. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop stored on top of ice machine. Store in a clean dry location.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tile missing in back corner.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer was soiled in crevices, CDI = Cleaned on site. Keep crevices clean and use wire brush to clean. 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 Tomatoes, roast beef, turkey all recorded above 41F in flip top. Product was severely overstacked. Do not overstack product higher than fill line. CDI - Placed on TPHC. 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 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Soap not labeled. CDI- Labeled

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 Sliced pastrami cooling in reach in coolers. CDI- Brought to WIC for proper cooling. 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. Wet stacking of metal containers observed.

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 . Cuber soiled with minor food debris, Cleaned on site, CDI.

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 . Turkey and ham recorded above 41F, CDI- Overstacked - Cooled down.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer recorded too strong, CDI - Bottle dumped out. Follow instructions for making Quat Sani.

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 is not a CFPM

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. Personal water bottle stored on prep table.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bleach stored on top of ice machine, CDI- Moved.

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 In house sliced ham cooling in reach in cooler. CDI - Moved to WIF to cool

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Hat stored on cardboard soda boxes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Meats recorded above 41F (see chart). Overstacked. CDI- Placed on TPHC. REPEAT, Discussed with GM on procedures for cooling meats down once sliced and for not over stacking in units.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods overstacked in prep coolers (meats, see chart). CDI- Placed on TPHC.

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 Prepped tuna cooling in reach in cooeler with lid on. CDI- Moved to freezer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Minor fruit flies near prep sink.

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. Scoop for ice machine stored on top of ice machine, not a clean surface.

4-501.11 Maintain equipment in good repair. Observed WIC is not working and facility is not using it. Facility is storing all meats at a neighboring store and utilzing all prep coolers. Will return to check on WIC which is awaiting repair.

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 VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upon arrival, observed several items in walk in cooler and prep top above 41F. Cooler temperature read 40F. PIC had received a large Sysco and produce order and had the walk in open, in addition to normal prep. CDI: By end of inspection, items had begun cooling down. See #31.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large amount of food in walk in. Walk in air flow is severely restricted based on volume of food. EHS discussed an additional delivery of Sysco (currently once a week) to reduce the amount of food in coolers. Currently one of the prep top unit’s reach in portion is not working. This has created additional load on the walk in. VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION

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.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P PIC was able to name some of the illnesses and some of the symptoms but unable to recall all ofthem. CDI: PIC was given a Employee health policy poster to post in the food establishment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed towel in handwashing sink. CDI: Food employee remove hand towel from sink.

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 of 0F/min in walk in. CDI: Tomatoes was placed in smaller portions, vented and rapidly cooled. Observed tomatoes cooling in reach in cooler after 6 hours. Tomatoes were above 41F and above 45F. CDI: Tomatoes voluntarily discarded. Observed lettuce cooling in walk in cooler after 6 hours. Lettuce was above 41F, but below 45F. CDI: Lettuce taken to walk in cooler for rapid cooling. 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 tomatoes and lettuce cooling in reach in cooler and then walk in cooler while tightly wrapped. CDI: PIC placed tomatoes and lettuce in smaller portions and vented for proper cooling. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of water on the floor in the dry storage area. Observed boxes for food in walk in freezer stored directly on floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet on his arm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers stacked and stored on shelf.

5-501.114 Using Drain Plugs - C Observed drainage plug missing from the dumpster. (0pts) Dumpster is shared by all the food establishment in the area.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over ready to eat deli meats and cheeses in walk in cooler.

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 of 0F/min in walk in. CDI: Tomatoes vented and rapidly cooled. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes above 45F in prep top cooler. CDI: Tomatoes rapidly cooled in walk in cooler. Observed prep top cooler on line holding foods above 41F. See #31. CDI: Per PIC products will be used by end of the day today. All other items 45F and below.

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 walk in cooler while tightly wrapped. CDI: Tomatoes vented for proper cooling. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler holding foods above 41F. VERIFICATION REQUIRED

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. VERIFICATION REQUIRED REPEAT VIOLATION

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged tiles on wall near oven. REPEAT VIOLATION Improvement from previous inspection

2-301.14 Wash hands before donning gloves and between gloves uses. -P observed Person in charge (PIC) don gloves with no hand wash. Corrected during inspection (CDI): PIC washed hands.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P observed employee drop container of test Strips in mayo on line. PIC removed test strips but did not discard mayo. CDI: EHS got PIC to voluntarily discard contaminated mayo.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P observed Sprouts cooling at a rate of zero degree F per min.CDI: Sprouts voluntarily 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 sprouts cooling in prep top cooler. CDI: Sprouts voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in facility. VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed food packaged for delivery stored on floor while waiting to be delivered. observed pickle buckets with pickles in them stored on the floor.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed containers for food (stored as clean) Stored directly adjacent to employee belongings. Observed employee drinks over food contianers stored as clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tiles in various areas of facility. Observed damaged dry goods shelf where chips are stored over prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed an area for employee items is provided. however designated area is not adequate for space reasons.