Jimmy John's

Contact Information

2615 Plymouth Road
Ann Arbor, MI 48105

Health Report - 05/01/2015 (2 critical incident(s))

(Critical) Sliced tomatoes found in reach in cooler of front prep unit at 41f or below. Corrected. Continue to implement proper cooling methods for cooling down sliced tomatoes, by prepping them in ice water, placing in shallow, uncovered containers and place in cooler or freezer for rapid cooling. Shredded lettuce found in walk in cooler at 41f. Per pic, lettuce was shredded 2. 5 hours ago, loosely wrapped with sides open, and placed in freezer for rapid chilling. Corrected. Continue to implement proper cooling methods for cooling down shredded lettuce by placing in shallow, uncovered containers and placing in cooler or freezer for rapid cooling. All tuna salad found at 41f or below. Corrected. Continue to implement proper cooling methods for cooling down tuna salad by placing in shallow, uncovered containers and place in cooler or freezer for rapid cooling.

(Critical) Onion dicer found with some onion residue still on blades. Cleaning brush has been purchased for better cleaning of dicer. Reviewed methods of proper cleaning. Pic had onion dicer re-washed at time of inspection. Corrected.

Health Report - 04/28/2015 (6 critical incident(s))

(Critical) Upon start of inspection, bread cart was in front of handwashing sink in kitchen. Handsinks need to be accessible at all times for food employees to regularly wash their hands. Pic corrected by relocating bread cart. Make sure that bread cart is far enough away from handsink so as not to block handsink and to avoid potential for splash from handsink. Retrain food employees on correct location of bread cart

(Critical) Front prep unit has been replaced and is now holding potentially hazardous foods on top rail and reach in cooler at 41f or below. Corrected. Meats on top rail of second prep unit was not stocked at time of inspection. Potentially hazardous foods in reach in cooler of prep unit holding at 41f or below. Corrected.

(Critical) Tomatoes being cut at time of inspection and at a temperature of 45f after prep. Prepped foods need to be cooled to 41f within 4 hours of prep. Pic corrected by placing tomatoes in reach in cooler of prep unit for cooling. Recheck tomato temperatures within the next 4 hours to verify reaching 41f. Several deep and tightly wrapped containers of shredded lettuce found at 45-50f in reach in cooler of prep unit. Lettuce was cut 6-7 hours ago. Pic corrected by discarding lettuce. To cool sliced tomatoes and shredded lettuce, prep them in ice water, and place in shallow, uncovered containers and place in cooler or freezer for rapid cooling. Tuna salad found at 41f or below. Corrected

(Critical) Tomatoes being cut at time of inspection and at a temperature of 45f after prep. Prepped foods need to be cooled to 41f within 4 hours of prep. Pic corrected by placing tomatoes in reach in cooler of prep unit for cooling. Recheck tomato temperatures within the next 4 hours to verify reaching 41f. Several deep and tightly wrapped containers of shredded lettuce found at 45-50f in reach in cooler of prep unit. Lettuce was cut 6-7 hours ago. Pic corrected by discarding lettuce. To cool sliced tomatoes and shredded lettuce, prep them in ice water, and place in shallow, uncovered containers and place in cooler or freezer for rapid cooling. Tuna salad found at 41f or below. Corrected. ,

(Critical) Onion dicer found soiled with remnants of slices onions. Food contact surfaces need to be clean to sight and touch. To correct, clean now, retrain staff on proper washing of equipment, and obtain proper tools for adequate cleaning capabilities. Pop nozzels found clean. ,

(Critical) Digital thin tipped thermometer has been provided and is accurate. Corrected

Health Report - 04/03/2015 (5 critical incident(s))

(Critical) Onion dicer found soiled with remnants of slices onions. Food contact surfaces need to be clean to sight and touch. To correct, clean now, retrain staff on proper washing of equipment, and obtain proper tools for adequate cleaning capabilities. Pop machine nozzels found soiled. To correct, clean now and retrain staff on proper cleaning techniques.

(Critical) Probe food thermometer not available at time of this inspection. A food thermometer is required in order to verify proper temperatures of food products. To correct, provide one or more probe food thermometers. A thin tip thermometer is recommended for this facility for ease and accuracy of checking temperatures of the type of food products this facility serves.

(Critical) Meats and cheeses found on top rail of front prep unit at 44-49f. Per pic, unit is down and they are using ice to keep food items cold on top rail. Reach in coolers of unit are empty. Potentially hazardous foods need to be kept at 41f or below to minimize potential for bacterial growth. Pic corrected by having foods consumed or discarded within four hours of having foods removed from temperature control. Repair of unit is scheduled for today. Roast beef and ham found on top rail of second prep unit at 45-46f. Unclear as to why these foods are out of temperature. Pic corrected by discarding these foods. Temperatures of foods on the top rail of second prep unit needs to be monitored routinely to verify that unit is working properly.

(Critical) Several deep and tightly wrapped containers of sliced tomatoes found in walk in cooler at 47-56f. Several deep and tightly wrapped containers of shredded lettuce found in walk in cooler at 45-52f. Per pic, both tomatoes and lettuce were diced/shredded this morning. Pic corrected by uncovering tomatoes and lettuce, placing in more shallow containers, and placing in freezer to rapidly chill. Foods that were not at 41f or below at four hours after prep were discarded by pic. Food times that are out at room tempterature for prep need to be cooled back down to 41f or below within four hours. In the future, cool foods back down to 41f or below by placing in uncovered, shallow containers and placing in walk in cooler or freezer for rapid cooling. Tuna salad made this morning from ambient air temperature ingredients was found in walk in cooler at 46-50f. Foods products prepared from room temperature ingredients need to be chilled down to 41f or below within four hours. Pic corrected by placing tuna in shallow uncovered containers and placing in freezer. In future, chill cans of tuna and mayo night before tuna salad preparation, or place tuna salad in shallow, uncovered containers and place in freezer to rapidly chill to 41f or below within four hours.

(Critical) Upon start of inspection, bread cart was in front of handwashing sink in kitchen and several 5 gallon pickle buckets were around base of sink. Handsinks need to be accessible at all times for food employees to regularly wash their hands. Pic corrected by relocating bread cart and pickle buckets. Make sure that bread cart is far enough away from handsink so as not to block handsink and to avoid potential for splash from handsink.

Ambient air thermometers not provided in walk in cooler and reach in coolers of prep units. Ambient air thermometers need to be provided in order to verify proper temperatures of coolers. To correct, provide ambient air thermometers in walk in coooler and reach in coolers of prep units.

Mold noted on splash guard of ice machine bin. Food contact surfaces need to be kept clean to sight and touch. To correct, clean now and place on a more frequent cleaning schedule.

Meats and cheeses found on top rail of front prep unit at 44-49f. Per pic, unit is down and they are using ice to keep food items cold on top rail. Reach in coolers of unit are empty. Potentially hazardous foods need to be kept at 41f or below to minimize potential for bacterial growth. Pic corrected by having foods consumed or discarded within four hours of having foods removed from temperature control. During this inspection, repair man arrived to repair unit. Do not use unit until it is able to maintain 41f or below to keep foods at proper temperature. Temperature of top rail and reach in coolers of this unit must be routinely checked to verify proper temperatures and functioning. To correct, repair unit so that it maintains 41f or below. If unit unable to routinely maintain 41f or below, replace unit.

Health Report - 10/01/2014 (3 critical incident(s))

(Critical) Spray bottle with blue liquid found hanging on chemical storage rack in the rear unlabeled. Properly label cleaners as to their contents to avoid mix up or misuse. Corrected by labelling the spray bottle at the time of the inspection

(Critical) Tuna salad found at 49 degrees f. Tuna salad was made at 8:30 - 8:45 in the am according to pic. Prepped from ambient air ingredients including tuna, mayo, etc. Once prepped the tuna salad has 4 hours to be rapidly chilled to 41 degrees f. Corrected by discarding the tuna salad at the time of the inspection. In the future pre chill tuna and mayo or rapidly chill in freezer until reaches 41 degrees f once prepped.

(Critical) Tuna salad found at 49 degrees f. Tuna salad was made at 8:30 - 8:45 in the am according to pic. Prepped from ambient air ingredients including tuna, mayo, etc. Once prepped the tuna salad has 4 hours to be rapidly chilled to 41 degrees f. Corrected by discarding the tuna salad at the time of the inspection. In the future pre chill tuna and mayo or rapidly chill in freezer until reaches 41 degrees f once prepped. Change procedure on rapid coolint or prechilling of ambient air temperature ingredients as indicated above. Corrected by discussion and discarding tuna fish salad

Thermometer missing from the cooler at front counter. Provide a thermometer for this unit in order to properly monitor the temperature for this unit

This incident (65118) does not have any more information on it

Health Report - 04/01/2014 (1 critical incident(s))

(Critical) Observed 4 unlabeled spray bottles of sanitizer and glass cleaner on shelf in chemical storage area. All cleaners and chemicals/toxics must be properly labeled at all times for employee identification. Pic corrected by properly labeling all chemical spray bottles at time of inspection. Violation corrected.

Health Report - 10/15/2013 (1 critical incident(s))

(Critical) Observed plastic measuring cup stored over and on top of handsink water faucet in prep area. All handsinks must be completely accessible for employee handwashing at all times. To correct, please do not store any items in or around any handsink. Pic corrected by removing measuring cup from handsink and storing in approved location at time of inspection. Violation corrected

Observed floor drain under 3 compt sink with an accumulation of food debris (tomato slices, lettuce). To correct, please clean now and on a more frequent schedule

Health Report - 10/08/2013 (1 critical incident(s))

(Critical) Observed lukewarm water (81f) at all handsinks in facility when i first arrived for inspection. All handsinks must have a minimum hot water temperature of 100f or more for proper employee handwashing. Pic corrected by cycling power to water heater and water heater turned back on. After 15 minutes, remeasured hot water temperature at all handsinks. Hot water temperature now 110f. Violation corrected. Please continue to monitor hot water temperature at all fixtures in facility and adjust/repair if needed

Observed wet mop stored in mop bucket in mop sink area (mop not hung to dry last night). All mops must be hung up after use to allow for proper air drying

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

This incident (15202) does not have any more information on it

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

This incident (15203) does not have any more information on it

Health Report - 04/22/2013 (0 critical incident(s))

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

Health Report - 04/11/2013 (0 critical incident(s))

Observed several wet pans stacked on clean dishware shelf in back kitchen area with an accumulation of water on edges of pans. Excessive water on pans can accumulate bacteria. To correct, please ensure all pans and utensils are completely air dried before stacking and storing on shelf.

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

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

This incident (15208) does not have any more information on it

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

This incident (15209) does not have any more information on it

Health Report - 10/17/2012 (0 critical incident(s))

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

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

This incident (38810) does not have any more information on it

This incident (15211) does not have any more information on it

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

This incident (15212) does not have any more information on it

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

(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

(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

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

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

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 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

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.

Health Report - 04/19/2012 (0 critical incident(s))

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

Observed back door in back kitchen area propped open at time of inspection. All outer openings to restaurant must be closed and sealed at all times to prevent entry of unwanted dirt, debris and insects.

Observed no employee handwashing signs at handsinks in mens and ladies restrooms. To correct, please provide as soon as possible

Health Report - 04/11/2012 (2 critical incident(s))

(Critical) Observed missing cap on anti-siphon (bell -type) vacuum breaker on mop sink and unsure if vacuum breaker is functional or not. To correct, please repair or replace vacuum breaker as soon as possible. I will check this item at follow up inspection. Correct within 10 days

(Critical) Observed 6/8 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 or throughout the day as needed and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzles barrels at time of inspection. Critical corrected. , observed food contact surfaces of a few plastic pans on clean dishware rack in back kitchen area with an accumulation of scale and debris. All pans must be thoroughly washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by rewashing, rinsing and sanitizing pans at time of inspection. Critical corrected

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

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 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

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

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 - 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 - 10/17/2011 (0 critical incident(s))

Observed dented can of tuna on dry storage shelf in back kitchen area not completely separated from other food cans. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to be returned to supplier for credit

Observed no employee handwashing signs in restrooms in dining room. To correct, please provide as soon as possible

Observed pop syrup boxes stored on ground in cabinet under pop machine in dining room. All food and beverages must be stored in a clean, dry location and stored a minimum of 6 inches off of ground to protect from sources of contamination.

Health Report - 10/12/2011 (1 critical incident(s))

(Critical) Facility not sanitizing dishware and utensils properly as i observed a concentration of 0 ppm of chlorine in 3 compt sink. All dishware and utensils must be washed, rinsed and sanitized as per standard operating procedures and mix sanitizer as per manufacturers directions (50-100 ppm of bleach) staff need to be changing sanitizer compartment more often and verify concentration with proper test strips as needed. Pic corrected by remixing all compartments at time of inspection. Sanitizer remeasured at 50 ppm. Critical corrected

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

Observed water leaking from prep unit compressor underneath equipment causing water to pool in prep area of kitchen (possible slip hazard). To correct, please repair cooler as soon as possible

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

Observed missing cap on anti-siphon (bell-type) vacuum breaker on mop sink. To correct, please repair/replace missing cap as soon as possible

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 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

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

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.

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 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

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

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 - 04/25/2011 (1 critical incident(s))

(Critical) Observed chemical spray bottle (bleach water) hanging on edge of dry storage shelf directly above boxes of pop syrup. 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 chemical spray bottle to chemical storage area in back kitchen area at time of inspection. Critical corrected.

Observed wet mop stored in mop sink (not hung up). All mops must be hung up after use to allow for proper air drying

Health Report - 04/07/2011 (0 critical incident(s))

Observed spring on overhead spray rinse arm above 3 compt sink loose and spray nozzle is starting to sag below flood rim of rinse compartment (not completely below rim, but close). All water supply inlets must have a proper air gap above the flood level rim of the sink at all times. To correct, please repair or replace spring as soon as possible

Observed no employee handwashing signs in restrooms in dining area. To correct, please obtain as soon as possible

Observed pop syrup containers stored on floor in cabinet under pop machine in dining area. All food and beverages must be stored in a clean, dry location and stored a minimum of 6 inches off of ground to protect from sources of contamination

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.

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.

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.

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.

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.

Health Report - 12/01/2010 (1 critical incident(s))

(Critical) I observed several unlabeled spray cleaning bottles. As discussed, all cleaners, degreasers and chemicals must be clearly labeled by their common name. Management and staff must work to ensure that all toxic materials are labeled. Corrected at the time of inspection. The manager has labeled all of the containers.

Provide and ensure that at least 2-3┬░Food thermometers are available for monitoring food temperatures

The chlorine test strip are being stored inside the manager's desk. These must be easily available to the staff. Use the chlorine test strips to check sanitizer levels.

Health Report - 10/06/2010 (0 critical incident(s))

Staff could not immediately located chlorine test strips. The strips should not be stored in the desk. Store them in an accessible location. Use them to check chlorine sanitizer levels. Fifty parts per million chlorine must be used in the third compartment of the three compartment sink.

A metal stem food thermometer is not available. Provide 2-3 thermometers for checking food temperatures. Cold holding temperatures for the sandwiches must be 41 degrees f. Or below.

I observed crumpled up papers under one of the sandwich prep tables. Frequently pick-up, sweep and clean the floors to promote good sanitation practices