Jimmy John's

Inspector's notes

Observed excessive syrup residue buildup on the inside of the soda nozzles. PIC stated the nozzles are soaked in sanitizer overnight. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed food debris on the onion dicer stored as cleaned on the warewashing rack. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed speckled back organic growth on the underside of the ice machine production area. All food-contact surfaces must be cleaned to sight and touch. Clean ice machine prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed 0ppm quat sanitizer in the 3 comp sink where dishes were actively being washed. Observed the chemical supply bucket to be empty. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC refilled sink with quat tablets since the liquid concentrate was out and remeasured at 200ppm. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed food debris on the onion dicer stored as cleaned on the warewashing rack. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple tightly wrapped cooling TCS foods in both prep coolers with internal temperatures ranging from 48-59*F including shredded lettuce, tomatoes, and TCS deli meats. Observed 10"+ of cooling lettuce packed into a tightly wrapped container. Observed approximately 4 inches of cooling meats separated by layers of parchment paper and tightly wrapped multiple time. Observed all foods cooling in the prep coolers that are intended only to hold already cooled TCS foods and are not intended to cool TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager observed at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee take a customer order at the cash register. Employee began putting on clean gloves to make the customer's sandwich. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the small reach in cooler in front of the registers, observed 3 small containers of potato salad with an internally probed temperature of 50 degrees F. Observed 6 small containers of pesto pasta salad with an internally probed temperature of 50 degrees F. Person in charge (PIC) stated the items had been there since the day prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.