Jimmy Johns, 411 3rd Se St Ste 100 Cedar Rapids, Ia 52401, , IA - inspection findings and violations

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Business Info

Name: JIMMY JOHNS
Address: 411 3rd Se St Ste 100 Cedar Rapids, Ia 52401, IA
Phone: 319-364-4024
Total inspections: 2
Last inspection: 04/01/2015
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Inspection findings

Inspection date

Type
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation: Chlorine sanitizer in sanitize compartment of three tank sink measured at 10 ppm. Chlorine sanitizer must be maintained between 50 to 100 ppm for proper sanitation. Demonstrated to employee how to make correct solution. Corrected.
  • Drying mops
    Observation: Wet mop was stored in a bucket.In between usage the mop should be placed in position that allows them to air-dry without soiling walls, equipment or supplies. Store mop in a proper manner.Corrected.
  • In-use utensils, between-use storage
    Observation:Mayo scoop being stored in a water maintained at 41 degrees F in make table.In use utensils must be stored in a water maintained at 135 degrees, in constantly running water, in product, or on a cleanable surface. Utensils must be stored in an approved manner.
  • Food storage - preventing contamination from the premises
    Observation:
  • Storage of clean linens, single-service, and single use articles
    Observation:Cup lids and straws are being stored on floor in cabinet under pop machine. All food and food items must be stored a minimum of 6" off the floor. Move items off floor.
  • Backflow protection
    air gap, device standard, when required
 04/01/2015Regular
  • Storage and maintenance of wet and dry wiping cloths
    Wiping cloths being stored with spray bottles. Wiping cloths must be maintained in sanitizer in between uses. Keep cloths in sanitizer solution.
  • When to wash
    Observed employee working the register and than put on gloves without washing hands. When changing tasks one must wash their hands. Employee washed their hands and expressed understanding.
  • Common name-working containers
    Spray bottles of sanitizer and windex where not labeled. When removing chemicals from original container must label with common name of product. Bottles labeled during inspection.
  • In-use utensils, between-use storage
    Scoop for mayo is being stored in a container of water being held on the make table (41 degrees). During pauses in food prep utensils must be stored in product with handle above food and container, on clean portion of food prep table, in running water such as a dipper well, or in container of water maintained at 135 degrees or higher. Store scoop in an approved manner.
  • Food storage - preventing contamination from the premises
    Under pop machine lids and straws are being stored on the floor. All food and food items must be stored a minimum of 6" off the floor. Install a shelve or move products to back where shelving is provided.
 11/01/2013Routine

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