Established procedures for responding to vomiting and diarrheal events Observation:Firm will provide proof of purchase of incident clean up kit
Medicine restrictions Observation:Medicine stored on icemaker-removed
Separation from food, equipment, utensils, linens, and single service Observation:Canned air stored on icemaker-removed during inspection
In-use utensils, between-use storage Observation:Ice scoop handle in ice-corrected during inspection-removed
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Shredded lettuce piled above top rim of prep cooler bin at 54F-product removed during inspection
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:Firm will submit copy of CFPM
Handwashing signage Observation:Post sign at kitchen handsink reminding employees to wash hands
07/15/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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