Health Report #112914

Establishment Name: Jimmy John's Gourmet Sandwiches
Report Date: 06/05/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods N/A N/A N/A Potentially hazardous foods prepped at room temperature still being placed in deep containers and covered or tightly wrapped before cooling down to 41f. Shredded lettuce in deep and tightly wrapped containers found at 49-52f. Pic corrected by placing lettuce in shallow, uncovered containers and placing in freezer. Lettuce not down to 41f within 4 hrs. After prep must be discarded. Tuna salad in deep, covered containers found at 53f. Pic corrected by separating tuna into more shallow containers and placing into freezer. If tuna salad not down to 41f within 4 hours after prep, it must be discarded. Proper cooling procedures include starting with refrigerated ingredients, placing into shallow containers with a product depth of 2 inches, leave uncovered until cooling process is complete, and placing in walk in cooler or freezer for rapid cooling. ,
Critical Equipment, Food-Contact Surfac N/A N/A N/A Blades of onion dicer found soiled. To correct, clean now and retrain staff on proper cleaning procedures. ,
Critical Cooling N/A N/A N/A Shredded lettuce in deep and tightly wrapped containers found in reach in cooler of first prep unit and on top rail of second prep unit found at 49-52f. Potentially hazardous foods prepped at room temperature must be cooled to 41f within 4 hours. Pic corrected by separating lettuce into more shallow containers and placing uncovered into freezer. Lettuce not down to 41f within 4 hrs. After prep must be discarded. Tuna salad made this morning found at 53f. Pic corrected by separating tuna into more shallow containers and placing in freezer for rapid cooling. If not down to 41f within 4 hours after prep, tuna must be discarded. ,
Critical Food-Contact Surfaces N/A N/A N/A Top block piece of onion dicer that is damaged is currently on order. To correct, follow up with company re: order status and notify health department when received. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Salami on top rail of both prep units found at 46-51f. Unclear as to why these meats are out of temp. Potentially hazardous foods must be kept at 41f or below. Pic corrected by discarding salami. Monitor temperatures of meats on top rail. ,