Jimmy John's

Contact Information

600 Packard
Ann Arbor, MI 48104

Health Report - 04/24/2015 (6 critical incident(s))

(Critical) Containers of shredded lettuce found in reach in cooler of second prep unit and walk in cooler at 41f. Sliced tomatoes found in walk in cooler at 41f or below. Corrected. Containers of tuna salad found in walk in cooler at 44-46f. Per pic, ingredients are now being chilled the prior night. Tuna salad prepped 2-2. 5 hours ago. Pic corrected by placing tuna uncovered into walk in freezer. Corrected

(Critical) Several food employees seen to be washing hands. Continue to emphasize handwashing at proper times. Corrected

(Critical) Kitchen handsink accessible today. Corrected

(Critical) Meats and cheeses on top rails of both prep units found at 41f or below. One container of ham found stacked above rim of container. Pic corrected by reducing amount of ham on prep line to below rim of container. Corrected.

(Critical) Meat slicers and nozzels on pop machine found clean. Vegetable dicer found soiled. Pic corrected by rewashing vegetable dicer. Retrain staff to wash properly and check for cleanliness before placing on clean storage rack. Corrected

(Critical) Containers of shredded lettuce found in reach in cooler of second prep unit and walk in cooler at 41f. Sliced tomatoes found in walk in cooler at 41f or below. Containers of tuna salad found in walk in cooler at 44-46f. Per pic, ingredients are now being chilled the prior night. Tuna salad prepped 2-2. 5 hours ago. Pic corrected by placing tuna uncovered into walk in freezer. Risk control plan submitted for cooling (3-501. 14). Foods must be cooled down to 41f or below within 4 hours of prep. Per pic, lettuce and tomatoes are now cut 2x/day as needed, is not stacking lettuce and tomatoes as high in containers, and places into walk in cooler right away. In addition, do not wrap containers tightly after prep. Continue proper cooling method and monitoring of cooling temperatures. Corrected.

Health Report - 04/08/2015 (5 critical incident(s))

(Critical) Food contact surfaces found soiled including vegetable dicer and meat slicers. Food contact surfaces need to be clean to sight and touch. Equipment used with potentially hazardous foods need to be washed, rinsed, and sanitized after use. To correct, clean now and retrain food employees on proper washing procedures. Nozzels on pop machine found soiled. To correct, clean per manufacturer's instructions, making sure to clean to sight and touch.

(Critical) Bread cart found blocking access to handsink in kitchen area. Handsinks need to be accessible at all times for proper handwashing. Pic corrected by relocating bread cart so that it is no longer blocking handsink.

(Critical) Food employees seen to not be washing hands in between glove changes. Handwashing is needed in between glove changes when working with ready to eat foods. To correct, retrain food employees on proper handwashing procedures.

(Critical) Containers of shredded lettuce found at 43-52f in reach in cooler of second prep unit. Per pic, lettuce was shredded this morning. Pic corrected, by unwrapping lettuce containers and placing in walk in freezer for rapid chilling down to 41f. Pic discarded any lettuce that did not reach 41f within required time. Containers of sliced tomatoes found at 43-54f in reach in cooler of second prep unit. Per pic, tomatoes were sliced this morning. Pic corrected by unwrapping sliced tomatoes and separating into separate containers for a more shallow product depth and placed in walk in freezer for rapid chilling. Containers of tuna salad found in walk in cooler at 55f. Tuna salad was made this morning from room temperature ingredients. Pic corrected by placing tuna salad in shallow containers, leavinging uncovered, and placing in walk in freezer for rapid chilling. Foods that are prepped need to be chilled down to 41f within 4 hours of prep. To correct in future, have all of these products pre-chilled prior to preparation, do not fill containers as high, do not wrap tightly, and place in walk in cooler or freezer for rapid chilling to 41f. Monitor temperatures to make sure these foods reach 41f within 4 hours.

(Critical) Top portions of stack of roast beef found at 51f on top rail of first prep table. Meat was stacked above rim of container. Potentially hazardous foods need to be kept at 41f or below. Pic corrected by reducing amount of meat to below rim of container, and placing removed roast beef in freezer to rapidly chill back to 41f. In the future, do not stack meats above rim of container on top rail of prep unit. Top portions of stacks of cheese, ham, and roast beef on front row of top rail of second prep unit found at 43-45f. Pic corrected by reducing amount of product to below rim of container, and placing removed cheese, ham, and roast beef into freezer to rapidly chill down to 41f. In the future, do not stack meats and cheese above rim of container on top rail of prep unit, and keep cover on prep unit closed if not in use.

Per pic, heads of lettuce are not being washed prior to shredding. No labeling on packaging indicates that lettuce has been pre-washed. Raw vegetables need to be washed prior to preparation. To correct, wash heads of lettuce before shredding

Handwashing signage missing from public restroom. Handwashing signage is needed at all handsinks. To correct, provide handwashing signage in restroom

Health Report - 02/06/2015 (6 critical incident(s))

(Critical) Hot water provided as required

(Critical) Thermometers provided as required

(Critical) Observed drain line pipes at mop sink trimming to elevate above flood rim of mop sink for proper air gaps above the drain they drain into as required

(Critical) Provided paper towel dispensers at each hand washing sink as required

(Critical) Hand washing sink installed as required at warewashing area of the kitchen

(Critical) Provided soap dispensers for each hand washing sink as required. Corrected

Observed the back outer/service door with a self-closing device to corrected by installing a self-closing device and door sweep to protect outer openings from potential entry of rodents

Provided lighting inside the walk-in refrigerator and walk-in freezer with proper shielding to lighting to prevent potential for shattering glass of bulb. Corrected 2-6-2015

Posted hand wash reminder signs at each hand washing sink as required

, installed mop and broom rack for proper storage of mops and brooms at the mop sink area. Corrected

Completed finish install of floor tile at floor sink located under the three compartment sink to provide cleanable surfaces. Corrected

Repairs completed as required

Health Report - 08/04/2014 (5 critical incident(s))

(Critical) Test strips for quaternary ammonium and chlorine are not available in the facility. Facility uses both sanitizers. Provide test strips for the sanitizers in order to properly monitor the concentration of the sanitizer. ,

(Critical) As per discussion with pic, cutting boards are not be cleaned at required frequency. Cutting boards must be washed rinsed and sanitized within 4 hours of use which is more than 2x per day. Make sure cutting boards are properly cleaned and sanitized as indicated above at a minimum of every 4 hours. Corrected by discussion. Onion dicer was not cleaned at required frequency per pic. Onion dicer is usually cleaned after each use. Clean after each use per your sop or at least once every 24 hours. Corrected by discussion and cleaning onion dicer at time of inspection

(Critical) Sliced tomatoes found at 57 degrees f. Tomatoes are kept at room temperature prior to cutting/slicing. Once cut they must be rapidly chilled to 41 degrees f within 4 hours. This was not achieved in the manner of slicing and storing as discussed with pic. Revise as per discussion to rapidly chill tomatoes to 41 degrees f once sliced within 4 hours. Corrected by discarding tomatoes at time of inspection. In addition per discussion regarding tuna prep, tuna and mayo are not prechilled. It is unclear if the tuna salad once mixed is reaching 41 degrees f within 4 hours. Revise as discussed and temp product at 4 hours post prep to make sure it has reached 41 degrees f. ,

(Critical) A food product thermometer is not available in the facility. Provide a thermometer in order to properly check the temperature of the food. Correct by providing a thermometer. ,

(Critical) Drain flies noted throughout the facility. Numerous noted by the mop sink area. Contact an exterminator to eliminate infestation of drain flies. Correct as indicated above. ,

Health Report - 01/21/2014 (1 critical incident(s))

(Critical) Observed no hot water at handsink in front prep area (all other sinks in facility had hot water). All handwashing sinks shall be equipped to provide a water temperature of at least 100f for proper employee handwashing. To correct, please repair handsink as soon as possible. I will check this item at follow up inspection. Correct within 10 days.

Observed handle of cutting knife in knife rack in back kitchen area wrapped in masking tape (tape is falling apart and is collecting debris). All utensils must be smooth and cleanable at all times. To correct, please remove tape and wash, rinse and sanitize knife as soon as possible

Health Report - 07/10/2013 (1 critical incident(s))

(Critical) Observed 5/6 unlabeled chemical spray bottles on shelf under front counter. All working containers containing chemicals and/or toxics must be properly labeled with product common name for proper identification. Pic corrected by properly labeling all chemical bottles at time of inspection. Violation corrected.

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide as soon as possible

Health Report - 01/03/2013 (0 critical incident(s))

This incident (38807) does not have any more information on it

Health Report - 07/12/2012 (3 critical incident(s))

(Critical) Observed 4 pans of freshly sliced tomatoes on prep counter with an internal food temperature of 70-75f. Pic stated that tomatoes were sliced +/- 30 minutes ago, but someone forgot to put them in cooler. Several employees walked past the pans at time of inspection, but no one moved pans to cooler (i had to ask about the tomatoes). Please remember that sliced tomatoes are phf and must be kept at 41f or below at all times. Pic corrected by placing all pans of tomatoes in ric at time of inspection. Critical corrected

(Critical) Observed facility not sanitizing dishware and utensils properly as i observed a concentration of 800ppm of chlorine in 3 compt sink. Staff knew proper concentrations of sanitizer (50-100ppm), but there are no test strips on-site to verify concentration. Please remember that bleach concentrations can become toxic at excessive levels. To correct, please train all dishwashers in proper 3 compt sink operations and sanitizer mixing procedures (including proper test strip use). Pic corrected by remixing sanitizer compt to 100ppm at time of inspection. Critical corrected.

(Critical) Observed an excessive amount of house flies in dining room. Back door was propped open at time of inspection. Need to keep all doors to facility closed at all times to prevent entry of pests and insects. Pic corrected by closing back door at time of inspection and will be removing/killing flies as soon as possible. Critical corrected

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide as soon as possible

Observed no test strips on-site to measure sanitizer concentration in 3 compt sink. To correct, please provide as soon as possible

Health Report - 01/09/2012 (2 critical incident(s))

(Critical) Observed bleach and chemicals stored on shelf above single service items (food cartons, napkins) on clean dishware shelf in office area. All cleaners, chemicals and toxics must be stored below and away from food and single service items to protect from possible contamination. Pic corrected by relocating chemicals to bottom shelf of dishware rack at time of inspection. Critical corrected.

(Critical) Observed 4/6 pop nozzle barrels on pop machine in dining room with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop machine components at time of inspection. Critical corrected

Observed no test strips in facility to measure sanitizer concentration in 3 compt sink. To correct, please obtain proper chlorine test strips as soon as possible

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide as soon as possible

Health Report - 07/07/2011 (2 critical incident(s))

(Critical) Observed handsink in employee restroom severely leaking water from drain line and faucet spraying water (out of sink) when turned on. As a result employees cannot wash hands properly. Pic stated that parts are already on order and should be fixed this week. To correct, please complete repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed mop sink in back kitchen area with an attached hose on spigot (other end of hose is laying in mop sink and has no spray nozzle) without any backflow prevention. To correct, please install proper backflow device as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

Observed mop stored in used water mop bucket in back kitchen area. All mops must be hung up after use to allow for proper air drying

Observed wif floor with an accumulation of sticky debris (feet stick to floor when walking inside). To correct, please clean now and on a more frequent schedule

Health Report - 01/13/2011 (1 critical incident(s))

(Critical) I observed two spray bottle cleaners stored behind the pop tower, next to a container of straws and a bag containing food. Chemicals/cleaners must be stored completely apart from everything relating to your food service operations. Food, utensils, work surfaces must be protected from possible contamination from these products. Inspect chemical storage locations to ensure proper and safe storage. Corrected at the time of inspection. The containers have been relocated as directed.

The paper towel dispenser is empty, on the main prep line. Proper and frequent hand washing with hot water and soap and then drying with disposable paper towels is critical in preventing the spread of bacteria. Bacteria causes food borne illness. Ensure that the paper towel dispenser is always filled.

After use, mops must be hung up to air dry. Don't leave them in the mop stored in the bucket when it is filled. This will lead to conditions that grow harmful bacteria.