Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Cooler under make table does not have a thermometer.
Air drying of equipment and utensils Observation: Storage containers stacked together with moisture trapped between them.
Test kit provided and used to measure sanitizing solution concentration Observation: No quat test strips on site.
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