Jimmy John's

Observed all of the cold holding units including the walk-in cooler, missing thermometers inside the units.

Corrective action: Place thermometers inside the warmest part of the units to accurately monitor the temperature inside the units.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

Observed a heavy residue build up inside the walk-in cooler, on the floor in the back right corner area of the unit.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several ceiling tiles missing in the main kitchen area near the dry storage and the walk-in cooler and walk-in freezer. REPEAT VIOLATION

Corrective action: Replace missing ceiling tiles.

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.

Observed multiple time temperature control for safety foods (TCS) holding above 41 F in the sandwich prep cooler located on the same wall as the drive-thru, the top reach-in section and the bottom reach-in section.

Corrective action: Hold TCS foods at 41 F and below. Move items to the sandwich prep cooler located across from the current unit used to make sandwiches.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above,

Observed dark colored build up around the ice chute inside the ice machine.

Corrective Action: Clean and sanitize inside the ice-machine.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

At the time of the inspection, the food thermometer provided for measuring food temperatures of sliced deli meats, sliced tomatoes, shredded lettuce was not operational. 

Corrective action: Provide a working, calibrated, food thermometer to measure the temperature of the time temperature for control safety (TCS) foods, such as the sliced deli meats, and sliced tomatoes.

511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices.

1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf
2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf

At the time of the inspection, the most recent inspection report from 11/21/2024, was not posted in the main dining area.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed several ceiling tiles missing in the main kitchen area near the dry storage and the walk-in cooler and walk-in freezer.

Corrective action: Replace missing ceiling tiles.

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.

Observed two pans lettuce prepared before 10AM temping 53-54°F at 4:20PM. Lettuce must cool to 41°F within 4 hours. COS by discarding.

Observed no Certified Food Safety Manager for facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed mold build-up along wall at 3-compartment sink. Mold must be removed.