Health Report #112912

Establishment Name: Jimmy John's Gourmet Sandwiches
Report Date: 05/11/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Food(s) prepared from ingredients at room temperature prep unit Not cooled to 41 degrees F with in 4 hours Shredded lettuce in tightly wrapped and deep container found at 47f. Lettuce was shredded 7 hrs. Ago. Potentially hazardous foods prepped at room temp need to be cooled to 41f within 4 hrs. To minimize potential for bacterial growth. Pic corrected by discarding lettuce. Container of tuna salad made 6 hrs. Ago, from ambient air ingredients, found at 49f. Phf prepped at room temperature need to be cooled to 41f within 4 hrs. Pic corrected y discarding tuna salad. Phf need to be cooled more rapidly after prep. Cooling methods include using chilled ingredients, placing in shallow containers, and not covering until food product reaches 41f. Placing in freezer can also achieve rapid cooling.
Critical Cooling Methods Food item(s) cooled prep unit Improperly In large container Shredded lettuce in tightly wrapped and deep container found at 47f. Lettuce was shredded 7 hrs. Ago. Potentially hazardous foods prepped at room temp need to be cooled to 41f within 4 hrs. To minimize potential for bacterial growth. Pic corrected by discarding lettuce. Container of tuna salad made 6 hrs. Ago, from ambient air ingredients, found at 49f. Phf prepped at room temperature need to be cooled to 41f within 4 hrs. Pic corrected by discarding tuna salad. To correct, phf need to be cooled more rapidly after prep. Cooling methods include using chilled ingredients, placing in shallow containers, and not covering until food product reaches 41f. Placing in freezer can also achieve rapid cooling. Please correct cooling method by the week of may, 25, 2015
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment Slicer Utensil rack Soiled Blades of onion dicer found soiled. Food contact surfaces must be kept clean to sight and touch. Food employee corrected by re-washing onion dicer. Retrain food employees on proper washing procedures.
Critical Food-Contact Surfaces Food-contact surface(s) Utensil rack Not easily cleanable Top block of onion dicer found with several tines broken off. The food contact surface of this piece of equipment is no longer smooth and easily cleanable. To correct, replace onion dicer, or replace top block of onion dicer
Critical Potentially Hazardous Food (Ti Cold food item(s) prep unit Stored above 41 degrees F Top portion of stack of salami on top rail of prep unit found at 46f. Salami was stacked above rim of container. Potentially hazardous foods need to be kept at 41f or below to minimize potential for bacterial growth. Pic corrected by discarding top portiion of salami that was out of temperature. In future, do not stack meats above rim of container.
Normal Good Repair and Proper Adjustm Equipment prep unit In poor repair Frost forming over air vents in reach in cooler of second prep unit. Equipment needs to be functioning properly to continue to hold foods at 41f or below. To correct, remove frost from air vents.
Normal Temperature Measuring Devices Thermometer(s) refrigeration prep unit Not provided First prep unit does not have an ambient air thermometer provided in reach in cooler. An ambient air thermometer is needed to verify proper temperature of unit. To correct, provide ambient air thermometer.
Normal Equipment Food-Contact Surface Food-contact surface(s) and utensil(s) pop machine Not cleaned Pop nozzels on pop machine found soiled. Food contact surafaces need to be kept clean to sight and touch. To correct, clean now and on a more frequent basis