JIMMY JOHN'S SANDWICHES

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Flip Top- ; Sliced Cheddar Cheese (42-50F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Flip Top- ; Sliced Cheddar Cheese (42-50F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Manager stored top portion in lower reach in cooler to quick chill. **Corrective Action Taken**

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees used personal phones and proceeded to put on gloves without washing hands to initiate task working with ready to eat food. Reviewed proper handwashing procedures. Employees washed hands correctly,

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees used personal phones and proceeded to put on gloves without washing hands to initiate task working with ready to eat food. Reviewed proper handwashing procedures. Employees washed hands correctly, **Corrected On-Site**

  High Priority

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. Ceiling vents soiled

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. Ceiling vents soiled

  Basic

• 36-22-4

  Floor area(s) covered with standing water. In front of Triple sink.

  Basic - Floor area(s) covered with standing water. In front of Triple sink.

  Basic

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 53B-01-5Corrected on site

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Provided during inspection.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Provided during inspection. **Corrected On-Site**

  Intermediate

• 36-36-4

  5 Ceiling tiles missing throughout establishment.

  Basic - 5 Ceiling tiles missing throughout establishment.

  Basic

• 16-37-1

  No quaternary chemical test kit provided when using sanitizer at three-compartment sink and sanitizer bucket.

  Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink and sanitizer bucket.

  Intermediate

• 36-06-4

  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled and wet cardboards front of Triple sinks.

  Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled and wet cardboards front of Triple sinks.

  Basic