Jimmy John's Gourmet Sandwiches

Contact Information

342 S. State Street
Ann Arbor, MI 48104

Health Report - 06/11/2015 (5 critical incident(s))

(Critical) Salami on top rail of first prep unit found at 40f. Top rail of second prep unit not set up for use at this time. Corrected

(Critical) Top block of onion dicer has been replaced. Corrected

(Critical) Blades of onion dicer found slightly soiled. Per pic, he is waiting on arrival of proper cleaning tools to clean dicer. Plans to begin cutting onions on meat slicer until cleaning tools obtained. Pic corrected by re-cleaning onion dicer today. Retrain employees on proper cleaning with tools when they arrive

(Critical) Pic has changed cooling procedures by placing shredded lettuce and tuna salad in containers with a more shallow product depth, leaving uncovered, and placing in walk in freezer for rapid cooling. Continue with this method, making sure product depth is at 2 inches for cooling and verify temperature of 41f or below before moving to prep units. Corrected

(Critical) Shredded lettuce on top rail found at 41f and container of shredded lettuce in reach in cooler of first prep unit at 39f. Another container of shredded lettuce in reach in cooler of first prep unit found at 48f. Ambient air temp. Of reach in cooler at 34f. Pic has been separating lettuce into containers with a more shallow product depth, leaving uncovered, and placing in walk in freezer. Did not take temperature of every container of lettuce this morning. Pic corrected by discarding shredded lettuce at 48f. Corrected. Tuna salad made yesterday found at 39f and tuna salad made this morning found at 41f. Per pic, tuna salad is separated into more shallow product depth, left uncovered, and placed in walk in freezer for rapid cooling. Corrected.

Health Report - 06/05/2015 (5 critical incident(s))

(Critical) Salami on top rail of both prep units found at 46-51f. Unclear as to why these meats are out of temp. Potentially hazardous foods must be kept at 41f or below. Pic corrected by discarding salami. Monitor temperatures of meats on top rail. ,

(Critical) Top block piece of onion dicer that is damaged is currently on order. To correct, follow up with company re: order status and notify health department when received. ,

(Critical) Shredded lettuce in deep and tightly wrapped containers found in reach in cooler of first prep unit and on top rail of second prep unit found at 49-52f. Potentially hazardous foods prepped at room temperature must be cooled to 41f within 4 hours. Pic corrected by separating lettuce into more shallow containers and placing uncovered into freezer. Lettuce not down to 41f within 4 hrs. After prep must be discarded. Tuna salad made this morning found at 53f. Pic corrected by separating tuna into more shallow containers and placing in freezer for rapid cooling. If not down to 41f within 4 hours after prep, tuna must be discarded. ,

(Critical) Blades of onion dicer found soiled. To correct, clean now and retrain staff on proper cleaning procedures. ,

(Critical) Potentially hazardous foods prepped at room temperature still being placed in deep containers and covered or tightly wrapped before cooling down to 41f. Shredded lettuce in deep and tightly wrapped containers found at 49-52f. Pic corrected by placing lettuce in shallow, uncovered containers and placing in freezer. Lettuce not down to 41f within 4 hrs. After prep must be discarded. Tuna salad in deep, covered containers found at 53f. Pic corrected by separating tuna into more shallow containers and placing into freezer. If tuna salad not down to 41f within 4 hours after prep, it must be discarded. Proper cooling procedures include starting with refrigerated ingredients, placing into shallow containers with a product depth of 2 inches, leave uncovered until cooling process is complete, and placing in walk in cooler or freezer for rapid cooling. ,

Health Report - 05/11/2015 (5 critical incident(s))

(Critical) Blades of onion dicer found soiled. Food contact surfaces must be kept clean to sight and touch. Food employee corrected by re-washing onion dicer. Retrain food employees on proper washing procedures.

(Critical) Shredded lettuce in tightly wrapped and deep container found at 47f. Lettuce was shredded 7 hrs. Ago. Potentially hazardous foods prepped at room temp need to be cooled to 41f within 4 hrs. To minimize potential for bacterial growth. Pic corrected by discarding lettuce. Container of tuna salad made 6 hrs. Ago, from ambient air ingredients, found at 49f. Phf prepped at room temperature need to be cooled to 41f within 4 hrs. Pic corrected by discarding tuna salad. To correct, phf need to be cooled more rapidly after prep. Cooling methods include using chilled ingredients, placing in shallow containers, and not covering until food product reaches 41f. Placing in freezer can also achieve rapid cooling. Please correct cooling method by the week of may, 25, 2015

(Critical) Top portion of stack of salami on top rail of prep unit found at 46f. Salami was stacked above rim of container. Potentially hazardous foods need to be kept at 41f or below to minimize potential for bacterial growth. Pic corrected by discarding top portiion of salami that was out of temperature. In future, do not stack meats above rim of container.

(Critical) Shredded lettuce in tightly wrapped and deep container found at 47f. Lettuce was shredded 7 hrs. Ago. Potentially hazardous foods prepped at room temp need to be cooled to 41f within 4 hrs. To minimize potential for bacterial growth. Pic corrected by discarding lettuce. Container of tuna salad made 6 hrs. Ago, from ambient air ingredients, found at 49f. Phf prepped at room temperature need to be cooled to 41f within 4 hrs. Pic corrected y discarding tuna salad. Phf need to be cooled more rapidly after prep. Cooling methods include using chilled ingredients, placing in shallow containers, and not covering until food product reaches 41f. Placing in freezer can also achieve rapid cooling.

(Critical) Top block of onion dicer found with several tines broken off. The food contact surface of this piece of equipment is no longer smooth and easily cleanable. To correct, replace onion dicer, or replace top block of onion dicer

Pop nozzels on pop machine found soiled. Food contact surafaces need to be kept clean to sight and touch. To correct, clean now and on a more frequent basis

First prep unit does not have an ambient air thermometer provided in reach in cooler. An ambient air thermometer is needed to verify proper temperature of unit. To correct, provide ambient air thermometer.

Frost forming over air vents in reach in cooler of second prep unit. Equipment needs to be functioning properly to continue to hold foods at 41f or below. To correct, remove frost from air vents.

Health Report - 11/10/2014 (0 critical incident(s))

This incident (65547) does not have any more information on it

Health Report - 06/02/2014 (0 critical incident(s))

Facility does not have serv-safe certified manager. Pic stated that new gm (chris) is scheduled to take serv-safe class this month. To correct, please fax (734 222-3930) or forward copy of serv-safe certification to health dept. (attn: carl) as soon as possible. Correct within 90 days

Health Report - 01/09/2014 (1 critical incident(s))

(Critical) Three different employee's did not wash prior to putting on gloves. Wash hands prior to putting on gloves. , the manager was told the correct procedure and they spoke to employee's who later were observed washing prior to glove changes

Health Report - 12/03/2013 (0 critical incident(s))

Observed several employee beverages and employee food containers in wic not separated from restaurant food containers. Also, observed employee purses, backpacks and sweatshirts on dry storage shelf directly next to bags of chips and laying on top of water bottle cases in back kitchen area. All employee food and belongings must be stored in an area of kitchen that cannot possibly contaminate food or single service items at any time. Pic corrected by segregating and separating all employee beverages/food containers in wic and relocating employee belongings to designated storage area at time of inspection. Violation corrected

Health Report - 10/23/2013 (0 critical incident(s))

This incident (34152) does not have any more information on it

Health Report - 06/26/2013 (1 critical incident(s))

(Critical) The top deli meats in both prep coolers were between 47f and 54f. Hold food cold at 41f or below. , the deli meats had been in the prep coolers less than 4 hours and the stacks were cut in half as the bottom portions were at 41f or below. The top portions were moved to the bottom of the prep coolers. Do not hold so much product in the tubs

Health Report - 04/30/2013 (0 critical incident(s))

This incident (34153) does not have any more information on it

Health Report - 01/07/2013 (0 critical incident(s))

Employee personal coats stored over lid to ice machine

This incident (34135) does not have any more information on it

Health Report - 12/03/2012 (1 critical incident(s))

(Critical) The employee wiped their face while wearing gloves but did not wash hands and replace gloves prior to working with food. When wearing gloves and touching face throw away gloves, wash and replace gloves prior to working with food. , the employee was told the correct procedure and was later observed throwing gloves out, washing and then putting on new gloves prior to working with food.

Health Report - 10/15/2012 (0 critical incident(s))

The atmospheric breaker at the mop sink is in disrepair. Repair

Health Report - 08/19/2012 (0 critical incident(s))

Observed drain flies (aka sewage gnats) near the trash can. There are drain fly traps present and did not observe any pest harborage conditions. The presence of pests must be controlled. Eradicate drain flies. Continue working with the pest control operator

Health Report - 08/15/2012 (0 critical incident(s))

This incident (34138) does not have any more information on it

Health Report - 06/28/2012 (0 critical incident(s))

This incident (34139) does not have any more information on it

Health Report - 06/12/2012 (0 critical incident(s))

This incident (34140) does not have any more information on it

Health Report - 06/06/2012 (0 critical incident(s))

This incident (34141) does not have any more information on it

Health Report - 05/03/2012 (1 critical incident(s))

(Critical) The slicer has been thoroughly cleaned. Manager utilized a small brush to clean in between the blades

Health Report - 04/19/2012 (1 critical incident(s))

(Critical) Observed plastic storage tubs/ bins and tomato slicer with debris on them. The debris is from not scrubbing and cleaning thoroughly at the 3 compartment sink. Completely wash, rinse, sanitize and air dry all items. Manager removed these items and will wash, rinse and sanitize them. ,

The atmospheric breaker for the mop sink is in disrepair and needs to be replaced

Health Report - 11/10/2011 (3 critical incident(s))

(Critical) Four different employee's were observed not washing after touching money. Prior to putting on gloves, touching soiled equipment, and touching pants. Always wash after working with money, prior to putting on gloves, after touching soiled equipment or touching clothes or body parts. , the employee's were told and later observed washing after working with money, after touching soiled equipment, touching body parts and prior to putting on gloves

(Critical) The chorine levels in the three compartment sink were below the minimum levels set by the state. Meet or exceed the state's minimum concentration levels for chorine. This was the and consecutive violation. , chorine was added to the three compartment to exceed the state's minimum for chorine,

(Critical) The ham was dated. , the deli ham which had been cut and was out of the package was not dated. Date. The ham was not over the 7 day maximum time allowed

Health Report - 10/21/2011 (0 critical incident(s))

Pony tails are to be covered either under the hat or by a hair net

Bags of chips in cases are being stored on the floor

Health Report - 08/26/2011 (0 critical incident(s))

This incident (34145) does not have any more information on it

Health Report - 06/29/2011 (1 critical incident(s))

(Critical) Observed through oral interview the food employee(s) were knowledgeable of the five illness symptoms but not the restrictions and means to remove the restrictions concerning vomiting or diarrhea. Correction made, following instruction, the employees present now know the procedures to remove the restrictions following diarrhea or vomiting: - to notify the person in charge and - to remain home, symptom free for at least 24 hours. Names of the big 5: salmonella typhi, hepatitis "a" virus, escherichia coli ("e-coli"), noro virus, shigella the signs and illness symptoms: that excludes them from the retail food establishment vomiting, diarrhea, jaundice, that restricts them from the retail food preparation area sore throat with fever, infected wound & or pustular boil

Health Report - 06/27/2011 (0 critical incident(s))

This incident (34147) does not have any more information on it

Health Report - 05/10/2011 (1 critical incident(s))

(Critical) The chlorine was added to the three compartment sink which then exceeded the state's minimums for chlorine sanitizer. , the chlorine sanitizer in the three compartment sink was below the state's minimum for chorine sanitizer. Provide chlorine sanitizer to meet or exceed the states minimums

The mop was stored wet in the mop sink. Hang up to dry

The food was stored in boxes on the floor in the walk in freezer. Store food at least 6 inches above the floor on racks

Health Report - 04/20/2011 (0 critical incident(s))

This incident (34151) does not have any more information on it

Health Report - 04/04/2011 (0 critical incident(s))

Wet mop near the mop sink was stored sitting on the ground, and not being properly dried. Hang mops to dry properly. , the pic was informed on this issue and he properly hung the mop to dry.

Observed a box of frozen dough that was below a dripping condenser. Relocate food.

Health Report - 10/27/2010 (0 critical incident(s))

This incident (34162) does not have any more information on it

Health Report - 04/05/2010 (0 critical incident(s))

Employee personal storage area is located above food and single service items. Store personal items separate or below food, food contact areas, or single service items. , items relocated to the bottom shelf and hanging rack by the person in charge at the time of inspection