JIMMY JOHNS #994

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Obswerved PIC at time of inspection without food safety manager certification. 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 incomplete policy. Facility only has poster present. CDI- new version of employee health packet given to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 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 employee using phone and then move to put on gloves for food prep without first washing hands. CDI- employee peppery washed hands prior to donning gloves. Observed several employees wash hands and use bare hands to turn off faucet to then don gloves for food prep. CDI- employees educated on proper handwashing procedures and rewashed hands. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat and sliced chicken over stacked in top of prep unit holding above 41F. CDI- top layers of both products removed and placed in bottom section of prep unit. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Observed no dates on all sliced meats and cheeses in top of prep unit. Products are dated when sliced but when removed from wrapping dates are not being carried through to product in top of unit. Verification required. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 meats tightly wrapped in Saran Wrap cooling in bottom of prep unit. Observed large overfilled/covered containers of shredded lettuce attempting to cool in bottom of prep unit. CDI- items placed in walk in to 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 .

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

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

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 capicola cooling at a rate of 0.02F/min inside lowboy wrapped in Saran Wrap. CDI: PIC placed item in walk in freezer to 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed potato salad that is packaged in house in small cooler for customer self service. Items did not have labels including the allergens, net weight, or ingredients. CDI: PIC found stickers from corporate and placed them on packages.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen area.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a slight presence of microbial growth inside of the ice machine.

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 one container of white powder with no label.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards with deep cuts and stains.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair. Observed open dumpster doors. Observed a dumpster that is rusting out with holes on the top and bottom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

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

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

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

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee cupcakes and an iced coffee stored on a shelf above food products. CDI - Manager removed items during inspection.

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 oil and vinegar bottles without rubber labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies underneath the 3-comp sink and the mop sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee bathroom. The paper towel dispenser has a small container below it but could lead to contamination if used.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge shall be a certified food protection manager having completed an ANSI accredited food protection course for managers. PIC’s serve safe certification expired last month. PIC is looking to take the serve safe certification class soon. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical placed inside of a secondary container without a label attached to identify the contents inside of the container. CDI- Labeled during the inspection.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed worn ladle stored with clean dishes. DIscard dishes as needed once they aren’t able to meet cleaning requirements.

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 roast beef stored inside of prep station at a temperature of 48F. Roast beef was recently sliced and placed directly inside of prep unit. CDI- Roast beef was moved to walk in cooler to be brought down below temperature threshold by person in charge.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chemical sanitizer well above threshold. Ensure that chemical sanitizer is between a range of 50-100 ppm in sanitizer bottles and 50- 200 ppm inside of sanitizer buckets due to the wet wiping cloths diluting concentration with use. CDI- Person in charge remixed during the inspection.

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 roast beef previously sliced placed directly inside of prep unit without cooling prior. CDI- Roast beef was cooled inside of the walk in cooler during the inspection by person in charge.

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 an employee with bottled water stored on prep station. Ensure that employee drinks have a lid and straw and are stored below preparation stations. CDI- Employee drink was discarded during the inspection.

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 roast beef stored inside of prep station at a temperature of 43.6F. CDI- Roast beef was moved to walk in cooler to be brought down below temperature threshold by person in charge.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking technique to effectively air dry dishes.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored ontop of the paper towel dispenser and on the top and middle shelves in the walk in cooler. CDI-The drinks were relocated. REPEAT. *First time repeat violation, points kept the same. However, full points will be taken if violation occurs again.

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 not cool to 41F or below within 4 hours. The lettuce was prepared at 9am this morning. CDI-Two containers of lettuce were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of glass cleaner. CDI-The spray bottle was properly labeled. 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 lettuce cooling tightly packed and wrapped in the sandwich prep cooler. CDI-Discussed keeping product unwrapped while in the cooling phase and to use smaller portions. The lettuce was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One drink stored on high shelf. Multiple drinks stored on top shelf in WIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf High bleach sanitizer labeled as 'sanitizer.' PIC stated product is not used for food contact surfaces. Re Labeled as 'High Sanitizer'

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced meats and cheese overstacked and holding above 41F in unit . CDI- Cooled down.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee(s) switch task with gloved hands prior to slicing deli meat without a glove change and hand wash occurring in between. CDI- PIC educated staff and gloves were changed following hand washing. -1.5 points.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Thermometer onsite was out of calibration by +10 degrees. CDI- PIC adjusted thermometer in ice bath during inspection. -.5 points.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both entrance doors to the facility left opened. Ensure that doors are closed to further prevent rodent entry. 0 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with rubber bands on. 0 points.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Cutting boards that were said to be cleaned were storing in the splash zone of the soiled 3 comp sink' s basin. Cutting boards were placed in 3 comp sink for washing. - 1 point REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee work with items in the walk in cooler and then proceed to insert gloves on prior to food prepping without a hand wash step in between. CDI- PIC coached employee during the inspection on when to wash hands. 0 points. Points will be deducted if same violation is seen from here on out. General Comment: Observed food employee come into the facility from outside and touched oven knobs and personal apron without washing hands first. Made it clear to staff that hand washing is to occur as soon as you walk into the kitchen to food prep.

7-201.11 Store toxic materials to avoid contamination. -P Observed a windex bottle stored in proximity of sliced ham and meat slicer. Ensure that chemicals are stored in ways that cant contaminate food items. CDI- windex was moved from food prep area. -1 point. 7-102.11 Common Name-Working Containers - PF Bottle of windex was lacking common name. Ensure that all working chemicals are labeled with the name. CDI- PIC labeled bottle during the course of the inspection.

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 deli meat was fully wrapped and enclosed inside of the walk in cooler >45 degrees. PIC stated that this food item was just prepped and placed in the walk in cooler. CDI- ham was unwrapped and placed back in the walk in cooler for better air flow. -.5 points. General Note: Cooling ham did reach required temp but based off rate it was cooling at .10 at ambient instead of the required .12. Implement more rapid cooling to the facility for better cooling parameters.

4-502.11(B) Provide accurately calibrated thermometers. -Pf No thermometer was presented during the inspection today. Will return in 10 days or less to ensure that facility is equipped with a thermometer. VR- .5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of bagged chips were being stored in direct contact with the floor in the back prep area. Chips were uplifted during the inspection. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on the 3 comp sink' s drain board. -.5 points.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Cutting boards that were said to be cleaned were storing in the splash zone of the soiled 3 comp sink' s basin. Single service cups were being stored uncovered near cash register. Wrap cups up with protective barrier such as plastic or store them so that they can not be contaminated by customer activity. Cutting boards were placed in 3 comp sink for washing Cups were moved. -.5 points.