Jimmy John's

Contact Information

929 E. Ann Street
Ann Arbor, MI 48104

Health Report - 06/25/2015 (2 critical incident(s))

(Critical) New probe food thermometer provided and is calibrated. Corrected

(Critical) Bins of shredded lettuce in reach in cooler of first prep unit found at 39-53f. Lettuce was shredded 1. 5 hours ago. Facility has started packing less lettuce into bins and wrapping more loosely. For proper chilling within 4 hours, product depth needs to be 2 inches, left uncovered, and placed in freezer or walk in cooler for rapid chilling. Pic corrected by separating shredded lettuce that was over 41f into additional bins for a more shallow product depth, leaving uncovered, and placing in freezer and walk in cooler for rapid cooling. Monitor lettuce temperature, making sure that lettuce reaches 41f within 4 hours of prep. Discard any lettuce that is still above 41f at 4 hours after prep. Corrected

Health Report - 06/15/2015 (2 critical incident(s))

(Critical) Probe food thermometer available during this inspection, however it is 10 degrees out of calibration. Provide calibrated thermometer. ,

(Critical) Sliced tomatoes and tuna salad found in front prep unit at 41f or below. Per pic, ingredients are chilled before prep. Bins of shredded lettuce found in front prep unit at 48-51f. Per pic, they were shredded 9 hours ago. Pic corrected by discarding lettuce. Potentially hazardous foods must be cooled down to 41f or below within 4 hours of prep at room temperature. Proper cooling methods include washing fresh produce in ice water, placing foods in shallow uncovered containers, and placing in walk in cooler or freezer for rapid cooling down to 41f. ,

Health Report - 05/27/2015 (2 critical incident(s))

(Critical) Probe food thermometer not available during this inspection. A probe food thermometer is required for verification of proper food temperatures. To correct, provide thin tip probe food thermometer. ,

(Critical) Sliced tomoatoes found on top rail of front prep unit as 46f and in reach in cooler of prep unit at 43-46°F. Pic corrected by rapidly chilling tomoatoes down to 41f. Shredded lettuce found in reach in cooler of front prep unit at 44-47f. Pic corrected by rapidly chilling shredded lettuce down to 41f, and discarding any lettuce that did not rapidly chill to 41f. Tuna salad that was made this morning from tuna held at room temperature was found at 46f. Pic corrected by discarding tuna salad. Potentially hazardous foods need to be held at 41f or below to minimize potential for bacterial growth. Foods prepped at room temperature need to be rapidly cooled down to 41f or below within 4 hours of prep. Proper cooling of foods prepped at room temperature include washing fresh produce in ice water, placing foods down in shallow, uncovered containers and placing in walk in cooler or freezer for rapid cooling down to 41f. ,

Ambient air thermometers not provided in reach in coolers of prep units. Ambient air thermometers are required in units for verification of proper unit temperature. To correct, provide ambient air thermometers in all refrigerated units where necessary

Exsessively soiled meat slicers that are no longer in use found in basement storage room. Facility must be kept free from clutter. To correct, clean out unused items from storage area.

Recycle bin outside of facility is uncovered and missing lid. All garbage and recycle receptacles must be kept covered to minimize potential for attraction of wildlife. To correct, provide cover and keep covered

Single-service cups found stored on floor in storage room in basement. Single use items must be stored 6 inches above the floor to minimize potential for contamination. To correct, store single-service items 6 inches off of the floor

Clean dishes on clean utensil rack found stacked wet. Clean dishes and utensils must be air dried before putting away. To correct, retrain food employees on correct air-drying procedures before putting dishes and utensils away.

Health Report - 12/01/2014 (2 critical incident(s))

(Critical) Observed food service employee washing utensils at prep sink without proper contact time with sanitizer. A minimum of 30 seconds is required for proper contact time for sanitization. Correct retraining employees on proper manual dishwashing procedures. Correct as indicated above. ,

(Critical) Observed food service employee changing gloves without washing hands. Proper handwashing must be done between switching gloves. Correct by retraining employees on proper handwashing requirements. Discussed with food employee. Corrected by discussion and as indicated above

Observed soiled pop nozzles. Pop nozzles must cleaned as frequently as necessary to preclude buildup. Clean now and clean as needed. Correct as indicated above

Observed food service employee using single service cup to scoop ice. Use an approved scoop with a handle to remove ice and avoid potenial for contact with the ice. Correct as indicated above

Observed mop near utility sink submerged in water in the mop bucket. Mop must be hung to dry in proper location. Correct as indicated above

Observed measuring cup stored over faucet of handsink. This is an unapproved storage location for the measuring cup because faucet may be soiled. Store in an approved location that is smooth and cleanable. Corrected as indicated above

Observed clean linens stored in employee restroom. Clean linens shall be stored in an approved location away from potential contamination. Correct as indicated above

Observed utensils on utensile storage rack stacked wet and stacked on drain table. Properly air dry all utensils prior to stacking. Consider increasing your frequency of washing dirty utensils. Correct as indicated above

Health Report - 06/16/2014 (2 critical incident(s))

(Critical) Observed all rte deli meats (turkey, ham and roast beef) and sliced lettuce in front prep top cooler on make line stacked too high in unit. All phf stacked above cold rails observed with internal food temperatures of 45-50f. Same food items mentioned above that were stored properly inside of cold rails were cold holding at 38-40f. All phf must be cold held at 41f or below at all times. Do not stack any phf items above cold rails at any time. All deli meats and lettuce were prepped less than an hour ago per pic. So pic corrected by relocating all out of temperature deli meats and lettuce to another cooler at time of inspection. Violation corrected.

(Critical) Observed food debris inside of handsink and in handsink drain in front prep area. All handsinks are for handwashing only. Please train employees to conduct food prep and warewashing operations in approved 3 compt sink only. Pic corrected by educating staff on proper handsink operations at time of inspection. Violation corrected.

Observed employee water bottle stored next to and with rte deli meats in bottom portion of prep top cooler on make line. All employee beverages must be stored in an area of kitchen which cannot potentially contaminate food items. To correct, please relocate employee beverage to approved location as soon as possible

Observed 2 wet mops stored in mop sink near ice machine. All wet mops must be hung up after use to allow for proper air drying

Observed floor drain under 3 compt sink in dishwashing area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/11/2013 (0 critical incident(s))

This incident (38798) does not have any more information on it

Health Report - 06/06/2013 (0 critical incident(s))

This incident (38803) does not have any more information on it

Health Report - 12/04/2012 (0 critical incident(s))

This incident (38808) does not have any more information on it

Health Report - 06/18/2012 (1 critical incident(s))

(Critical) Observed pans of rte deli meats (turkey, roast beef, ham), cheese, tuna fish, sliced tomatoes and avocado spread in top rails of prep table with internal food temps of 49-58f. All of these items were freshly prepared and/or sliced this morning (approximately 1-1. 5 hrs ago per pic), but unit is not functioning correctly. All phf in bottom portion of prep unit cold holding at 41-50f. All phf must be held at 41f or below at all times. Do not use this unit to store phf until properly repaired and then inspected by the washtenaw county health dept. Pic stated that repairman is already scheduled to fix cooler today. Temporarily corrected violation by relocating all above mentioned phf items to another cooler at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Observed prep table cooler (top and bottom portions) near front counter not able to hold at 41f or below. To correct, please repair as soon as possible.

Observed floor drain next to wic in basement with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/28/2011 (1 critical incident(s))

(Critical) Observed unlabeled chemical spray bottle (bleach water) and mislabeled chemical spray bottle (label says simple green, but is really windex) on chemical storage rack above mop sink. All chemicals, cleaners and toxics must be properly labeled at all times for proper employee identification. Pic corrected by properly labeling all chemical spray bottles at time of inspection. Critical corrected.

Observed floor drain under pop machine in dining room with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/29/2011 (0 critical incident(s))

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

Health Report - 01/12/2011 (1 critical incident(s))

(Critical) I found that there isn't chlorine sanitizer available at the time of inspection. Utensils and equipment must be sanitized after washing and rinsing. Sanitation destroys harmful bacteria which can cause food borne illness. It is critical that utensils are properly sanitized. Ensure that there is an adequate supply of sanitizer on hand at all times. Corrected at the time of inspection. A supply of sanitizers has been obtained.

I found that some jackets have been stored on a rear prep table. Personal belongings must only be stored in a designated location completely apart from your food service operations. This is to protect work surfaces, food and utensils from contamination.