JIMMY JOHNS #4547

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 portioned boats of shredded chicken without a date mark in the prep cooler. -CDI- PIC verified when chicken was prepped by referencing additional batches in WIC and properly added date marks. -Observed containers of sliced deli meats (roast beef, turkey, ham) in prep top cooler without date marks. PIC stated sliced meat is originally stored in other prep cooler, wrapped in plastic wrapping with a date mark sticker on the plastic wrap. When the deli meats is needed, the plastic wrap is removed (along with the date mark) and the sliced meat is placed into a clean pan. Per PIC, date mark is typically not transferred onto the pan. PIC also stated that the deli meat may be saved and used for next-day service, if there is any left over. -EHS recommends changing SOP’s (standard operating procedures) for date marking to ensure all containers of sliced deli meat is listed with a date mark, especially if the sliced meat may be used for service on a future day. 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 .

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

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 not meet cooling parameters after cooling for over 4 hours in the WIC from refrigerated/room temperature ingredients. Observed tuna at 48F after cooling over 4 hours in WIC. -CDI- PIC voluntarily discarded tuna. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cooling too slowly in WIC and miss cooling parameters. Observed tuna, prepared from refrigerated/room temperature ingredients, cooling in large, deep plastic container, covered with plastic lid. Observed tuna at 48F after cooling for over 4 hours. -CDI- PIC voluntarily discarded the tuna. EHS discussed efficient cooling methods to ensure foods cool as quickly as possible (shallow/small portions, metal containers, uncovered, in freezer/WIC). 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 employee phone/drink stored above clean equipment (fruit/vegetable slicer). Drink was observed covered with lid and straw. -CDI- Employee items were moved. Ensure employee items are not stored above clean equipment/utensils, food, or to-go containers. -REPEAT-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored above box of chips for customers in dry storage.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee that was a food certification manager. Facility is new and is still with-in the 210 window. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn faucet off with bare hands. CDI PIC re washed hands and turned faucet off with paper towel barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mulitple items in prep tops holding above 41F. Items are being stacked above line in containers, the containers are not sitting deep enough in equipment, and the chicken portions are in separate containers that hold it out of cold holding equipment with individual containers acting as barrier to holding cold. CDI PIC replaced all items and recooled items holding above 41F. Chicken either needs to sit directly in containers and not in individual paper containers or hold container below in unit, not up top in prep top. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded lettuce, cooling in bottom of prep unit at 43°. Date marked 8 AM today. CDI removed to walking cooler to cool quickly. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed deli meats, cold cuts, roast beef, turkey, and ham temping at 43 to 45° CDI. Placed on temporary T PHC. TPHC recommended going forward 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed deli meats, ham, turkey, and roast beef without date marks. Facility PIC states that procedures require date marking at the end of night or leftovers when pulled and put in the walk-in cooler. However, original date mark is not kept therefore employee does not know what date to put on. CDI coached procedural change recommended to date marking at the time the chub is cut or sliced. 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 shredded lettuce, cooling in bottom of prep unit that was covered well with plastic wrap. Temperature 43°. CDI wrap Removed and placed in walk-in cooler. EHS coached PIC On better cooling procedures 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout kitchen.