342 S. State Street
Ann Arbor, MI 48104
(Critical) Observed no paper towels at handsink in prep area (dispenser empty). All handsinks must have soap and paper towels available at all times for proper employee handwashing. Pic corrected by refilling paper towel dispenser at time of inspection. Violation corrected
Observed broken hot water handle on handsink in prep area (another handsink is less than 5°Feet away and is fully functional). To correct, please repair broken hot water fixture as soon as possible.
(Critical) Observed 5/8 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 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 chlorine bleach test strips on site to measure sanitizer concentration in 3 compt sink. To correct, please obtain as soon as possible
(Critical) Observed bleach concentration in 3 compt sink at 400ppm or more at time of inspection. High bleach concentrations may become toxic on food contact surfaces. All sanitizers must be mixed as per manufacturers directions (in this case 50-100ppm) and must be verified with proper test strips as needed. Pic corrected by remixing bleach to 100ppm at time of inspection. , critical corrected
(Critical) Observed 2 spray bottles of cleaners hanging on edge of food storage shelf in front prep area (spray bottles right next to rte chips). All chemicals/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 spray bottles to proper chemical storage area in back kitchen area at time of inspection. Critical corrected.
Some staff (dishwashers) in facility not aware of proper sanitizer concentrations in 3 compt sink and have not been trained in test strip usage. To correct, please retrain all staff on proper 3 compt sink setup and proper test strip usage as needed
Observed mop stored in mop bucket full of water in back kitchen area. All mops must be hung up after use to allow for proper air drying
Observed mayo scoops being stored in pans of stagnant water (water also has food debris floating on surface) on both prep lines. All clean utensils must be stored in a clean, dry location and protected from sources of contamination at all times. Stagnant water can accumulate bacteria and is not approved for utensil storage. If wanting to keep utensils in water in between uses, will need to install a dipper well with continuous flowing water at all times or keep water temperature above 135f at all times to prevent bacteria accumulation. Pic corrected by removing stagnant water mayo pans at time of inspection. Pic stated that these pans are part of jimmy johns standard operating procedures for all stores, but could not produce policy at time of inspection. Also, i have not seen or cited this violation at any other jimmy johns store in washtenaw county. If storing in-use utensils in stagnant water is a jimmy john sop, i would like to see a copy of this so i can address and discuss with corporate office. Please fax copy of policy to 734 222-3930 as soon as possible (if this policy does indeed exist)
Observed mop being stored in dirty mop water bucket next to mop sink in back kitchen area. All mops must be hung up after use to allow for proper air drying
Observed floor drain under 3 compt sink with an accumulation of food debris. To correct, please clean now and on a more frequent schedule
The quat. Test strips are stored in the desk. Test strips must be kept acessible at all times, so they canbe used. Use them to check sanitizer levels at the three compartment sink and elsewhere.
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This incident (38836) does not have any more information on it