Jimmy John's

Contact Information

3365 Washtenaw Ave Ste D
Ann Arbor, MI 48104

Health Report - 07/28/2015 (1 critical incident(s))

(Critical) Follow up 7/28/15: received picture of new food thermometer that has been obtained at restaurant. Violation corrected

Health Report - 07/20/2015 (2 critical incident(s))

(Critical) Observed several chemical spray bottles stored on edge of shelf in back kitchen area directly above clean bread form pans and other clean equipment. All chemicals must be stored below and away from all food, single service items and clean equipment at all times to protect these items from potential contamination. Pic corrected by moving chemical spray bottles to chemical storage area at time of inspection. Violation corrected

(Critical) Observed only food thermometer in facility not accurate and damaged. To correct, please obtain an accurate food thermometer as soon as possible. I will check on this item at follow up inspection. Can fax or e-mail me a picture of correction if desired. Correct within 10 days. ,

Observed no employee handwashing sign at handsink in ladies restroom. To correct, please provide as soon as possible

Observed wet mop stored in mop bucket in mop sink near back door. All mops must be hung up after use to allow for proper air drying

Observed cracked light shield on overhead light in wif. To correct, please replace damaged light shield in wif as soon as possible

Health Report - 02/04/2015 (1 critical incident(s))

(Critical) On follow-up inspection found container of tuna salad in walk in cooler at 50f 3 hours after preparation. Facility has started putting mayonnaise in cooler before tuna salad prep, however can of tuna is not pre-chilled. At this inspection, pic separated tuna salad into two containers with a product depth of approximately 2 inches and placed in freezer. Within the 4 hour time frame, tuna salad was down to 41f. Continue to cool tuna salad with proper cooling method to achieve 41f within 4 hrs

Single use items have been removed from rack where employee coats are kept. Item has been corrected

Health Report - 01/21/2015 (3 critical incident(s))

(Critical) Onion dicer found to have food debris on blades. Food contact surfaces need to be kept clean to prevent microbial growth. Please clean thoroughly after use so it is clean to the sight and touch. Pic corrected by cleaning dicer

(Critical) Found a container of tuna salad in the walk in cooler to be at 54f at 5 hours after preparation. According to pic, it was prepared at 9am, and inspector found it to be at 54f at 2pm. Foods prepared at room temperature need to be cooled to 41f or below within 4 hours to prevent possible microbial growth and toxin formation. Pic corrected by discarding tuna salad. To correct in future: establish a cooling method to cool foods to 41f within 4 hours. This could be done by putting tuna salad ingredients prior to preperation into walk in cooler, or put tuna salad in shallow uncovered pans with a product depth of 2 inches to cool more rapidly. ,

(Critical) Found a container of tuna salad in the walk in cooler to be at 54f at 5 hours after preparation. According to pic, it was prepared at 9am, and inspector found it to be at 54f at 2pm. Foods prepared at room temperature need to be cooled to 41f or below within 4 hours to prevent possible microbial growth and toxin formation. Pic corrected by discarding tuna salad.

Employee coats found stored on shelf next to and above single use items. Employee belongings need to be stored below and in a separate area from single use items to prevent contamination. To correct: provide a place for employee belongings away from single use items. ,

This incident (66472) does not have any more information on it

Numerous utensils and dishes wet on dish drying rack in back dish area. Utensils/dishes need to be adequately air dried in order to prevent microbial growth. To correct: allow dishes to air dry sufficiently before stacking

Health Report - 07/21/2014 (1 critical incident(s))

(Critical) Assorted spray bottles of cleaners found next to and touching bags of onions on the bottom shelf in the rear storage area. Store cleaners so that they are not above or in close proximity to foods to avoid potential for contamination of those foods. Corrected by reorganizing this area to properly sotre cleaners as indicated above

Rear door is propped open with a bucket. Keep doors closed to minimize access for insects and rodents

Health Report - 01/16/2014 (0 critical incident(s))

This incident (38797) does not have any more information on it

Health Report - 07/08/2013 (0 critical incident(s))

This incident (38802) does not have any more information on it

Health Report - 01/15/2013 (1 critical incident(s))

(Critical) Observed several employees not wash their hands before engaging in food prep (some employees just started their shift, some were drivers helping with food prep, some were handling soiled pans/utensils then switched to food prep). Only observed 1 employee in facility wash their hands after 30 minutes of observation. All employees did put on aprons and plastic gloves before prepping and handling food. All food workers must wash their hands at the start of their shift, any time they switch tasks, when their hands become contaminated, and always before prepping/handling rte foods. Please remember that employee hygiene is a leading cause of foodborne illness transmission. Corrected by educating staff on proper handwashing procedures, including how and when to wash. Violation corrected.

Health Report - 07/26/2012 (0 critical incident(s))

This incident (38811) does not have any more information on it

Health Report - 01/17/2012 (1 critical incident(s))

(Critical) Observed several chemical spray bottles stored on edge of shelf in back kitchen area directly above open boxes of customer menus and single service items. All chemicals and toxics must be stored below and away from all food and single service items at all times to prevent possible contamination. Pic corrected by relocating all chemical spray bottles to proper chemical storage area at time of inspection. Critical corrected

Observed several cleaning supplies (wiping cloths, scrub pads, soap) stored in only handsink on prep line (had to move cleaning supplies to wash hands). All handsinks must be fully accessible at all times for proper employee handwashing. Do not store items in or around any handsink at any time

Observed knife of knife rack in back kitchen area with handle wrapped in duct tape. Pic stated that knife is in good repair, but tape is used to identify knife for a specific use (no other knife handles in rack wrapped in tape). All utensils must be in good condition and all surfaces must be smooth and cleanable at all times. To correct, please remove duct tape from knife as soon as possible

Observed floor under prep unit in front prep area with an accumulation of debris/food debris. To correct, please clean now and on a more frequent schedule

Health Report - 07/14/2011 (1 critical incident(s))

(Critical) Observed 2 working spray bottles of cleaning chemicals hanging on chemical storage shelf not labeled. All chemicals/toxics must be labeled with product common name at all times for proper identification. Pic corrected by labeling spray bottles at time of inspection. Critical corrected.

Observed container of lube oil stored in and a plastic measuring cup stored on faucet in handsink in prep area. All handsinks must be easily accessible at all times for proper employee handwashing. Do not store items in or around any handsink at any time.

Observed no employee handwashing sign in ladies restroom. To correct, please provide as soon as possible

Observed several 5 gallon pickle barrels stored on floor around and under handsink in prep area. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination. To correct, please relocate pickle barrels to approved location as soon as possible

Health Report - 01/18/2011 (0 critical incident(s))

I found a tee shirt store on a shelf with equipment. Personal items can contaminate equipment, therefore they must be stored completely apart from your food service operations.

I found an unlabeled spray water bottle. Working (food) containers must be labeled with the product, food name. This is especially true for water bottles.