equipment food contact surfaces and utensils clean to sight and touch. Observation: Dicer soiled.
Posting inspection reports Observation: Inspection report not posted where consumer can see it.
Posting of a valid license Observation: License not posted where consumer can see it.
Storage of clean equipment and utensils Observation: Wet stacking food contact surfaces.
Common name-working containers Observation: Chemicals in unlabeled spray bottles.
Duties of PIC Observation: Staff not familiar with reportable diseases.
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: Thermometer for walk-in cooler not working.
Handwashing signage Observation: No signage in restrooms.
Air drying of equipment and utensils Observation: Ice buckets not stored inverted
Food temperature measuring devices are provided and readily accessible Observation: Establishment does not have a probe type thermometer for taking internal temperatures of food.
07/29/2014
Routine
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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