JIMMY JOHNS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham 46f advised to keep a lower level, manager placed in reach cooler Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on reach in cooler Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by cart with sheet trays Corrected On-Site Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -observed 2 forms Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no water to hand sink in ladies room. Per manager water is turn off due to plumbing issue. Per manager water pressure building up in other area when on and plumber is scheduled. -sign on ladies room door states out of order Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - Single-service articles improperly stored. -boxes used for catering on floor Warning

Basic - Unclean building components, attachments or fixtures. -duct work in dining room soiled Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm corrected to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced roast beef 45f -chicken 49f less than 4 hours,advised to keep a lower level

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling ducts in dining room soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on box of croutons

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack on box croutons

Basic - Standing water in bottom of reach-in-cooler. -main sandwich cooler

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. -pitcher stored in handsink

Basic - Employee beverage container in a cold holding unit with food to be served to customers. -walk in cooler and reach in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweaters

Basic - Food stored on floor. -bucket of pickles on floor in walk in cooler Corrected On-Site