Jimmy John's

Inspector 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

Inspector 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

Inspector 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

Inspector 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