JIMMY JOHN'S

EHS observed deli RTE turkey logs being thawed in meat prep sink in a bed of ice, bare. Upper portion at 44 F.

Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F

PIC remanded turkey to WIC for thawing.

EHS observed cardboard shim being used at prep station foot by handwash.

Single-service and single-use articles may not be reused.

PIC discarded. PIC to use cleanable, nonabsorbent materials for kitchen repair.

EHS observed mold-like substance on spout inside ice machine, though baffle from previous violation had been properly cleaned.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC shut ice machine for sanitizing.

EHS observed 3C sink spigot tap damaged, leaking.

Equipment shall be maintained in a state of repair

PIC to repair/replace.

EHS observed all cutting boards in facility with significant scoring, staining.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC to repair or replace.

EHS observed mold-like substance on lid, contact surfaces of bulk ice machine.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC shut ice machine for sanitizing.

EHS observed employee working prep line sans hair restraint.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

PIC to ensure employees utilize hair restraints.

EHS observed that facility does not have current, verifiable record of pest control service.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC to ensure pest control records are made available.

EHS observed 3C sink spigot tap damaged, leaking.

Equipment shall be maintained in a state of repair

PIC to repair/replace.

EHS observed:

• ice buildup on cowling of WIF door
• exterior top of bulk sugar bin with buildup of black substance
• interior of prep top unit with food debris buildup

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

EHS observed:

-leak in WIF causing frost to surround door cowling -damaged light above main prep line with end of cover displaced from light

• Missing ceiling tiles above WIC

Good Repair. All physical facilities shall be maintained in good repair.

PIC to repair or replace.

EHS observed plugged-in phone, apron stored on prep-top cooler. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC to utilize employee item area.

EHS observed a employee with long locs without any hair restraint on his head.

Corrective active- PIC needs to make sure all employees that are preparing food must wear a hair restraint.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

EHS observed single use item (basket tray) located by the prep table had food debris inside of it. There was a stack of basket trays and the first one on the top had food debris inside of it. Also EHS observed the lid on the prep top table needed to be cleaned on the inside of the unit.

Corrective action- PIC needs to make sure items being used in the facility are free from any food debris if it is clean. The prep top unit needs to be cleaned routinely.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHs observed mold in the roof of the ice machine . EHS advised PIC to increase the volume of cleaning and dump the already fill ice container to prevent further contamination . 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

EHS observed icicle in the walk in freezer appearing from the condenser with frost surrounding the entrace way. EHS advised PIC that all equipment must be in working order and to have the condenser serviced . 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf