Food Inspections

JIMMY JOHN'S

Inpection Notes

Observed expired ServSafe certification: dated 3/21/22. 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. Facility has within (10) days to register a manager for ServSafe examination. Repeat Violation. 12B Violation of Code: [511-6-1.03(5)(i)] Observed employee preparing food with no 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. Note: Employee Immediately restrained his hair during the inspection. New Violation. 16B Violation of Code: [511-6-1.06(2)(m),(n)] The back flow Prevention device on the faucet of the mopsink was observed to be leaking water when the faucet was turned on. 511-6-1.06(2)(m),(n) - Backflow Prevention Device, Location; Condition Device, Location (C) (m) Backflow Prevention Device, Location. A backflow prevention device shall be located so that it may be serviced and maintained. (n) Conditioning Device, Location. A water filter, screen, and other water conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Water was leaking from the condenser unit of the walk in cooler unit onto the floor inside the unit. 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 . New Violation.

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