Jimmy John's Store 2560

Food contacted unclean equipment or utensils

Hands not washed when required

Improper handwashing procedure

Employee not wearing required hair restraint

Employee eating, drinking, or using tobacco in food area

Employee wearing prohibited jewelry while handling food

Equipment or utensils not clean

Food storage containers not labeled with contents

Observed That the shift lead did NOT have a Certified Food Manager certification posted on the wall for clients to view. There MUST always be a Certified Food Manager (CFM) on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The CFM MUST always have an UNEXPIRED certification and they are responsible for renewing the certification before it expires. Ensure the following: 228.221(a)(4)(A) Certifi

Equipment or utensils not clean

Observed that the Quaternary Ammonium sanitizer at the three-compartment sink had a concentration below 150 Parts Per Million (PPM). The staff at the time were sanitizing two plastic food containers. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood contact surfaces. If the concentrati

Observed that the workers at this Jimmy John’s have still NOT taken a Food Handler training program and received the Food Handler certification. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The establishment and Food Handlers

Observed that the curbed mop sink had hot water that reached a maximum of 104 degrees Fahrenheit (F). The hot water at the three-compartment sink was reaching 102 F at first and then increased to 105 F by the end of the inspection. Ensure that the three-compartment sink, and the standing mop sink has hot water that reaches a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The hot water temperature CANNOT be lower than 110 F. The hot water NEEDS to reach and maintain 110 F so

Observed that the new food permit for the fiscal year of October 2023 to September 2024 was NOT posted. The inspector shall issue a 10-day Notice of Violation (NOV) for the owner to purchase the food permit for this year. Inspector was informed by Fiscal that a late fee shall be included. Ensure that the establishment owner/ representative purchases the new Food Permit before or during the first month of the fiscal year (October). Ensure the following: 8-301.11.1 Permit Requirement, Prerequisite

Observed that the Certified Food Manager (CFM) was NOT on site. There MUST always be a CFM on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. Inspector highly recommends two other Food Handlers become registered CFMs if the main CFM needs to step out of the establishment to run an errand or in case of emergency. The CFM MUST always have an UNEXPIRED certification and they are responsible for re

Observed that the Food Handlers on site could NOT produce Food Handler certifications, and they were unsure if Jimmy John’s has an internal Accredited Private Food Handler Training Programs approved by the Texas Department of Health and Human Services. Ensure that all new and current staff that cooks, prepares, or modifies food dishes have their Food Handler certification by the next routine food inspection, or the establishment shall be subject to a reinspection with a fee of $103.00. Failure t