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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

JIMMY JOHNS #1862

Address

16015 LANCASTER HY

City/State/ZIP

CHARLOTTE

NC

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/6/2020

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	Yes	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one certified as a food protection manager present.
14	0	Food-contact surfaces: cleaned and sanitized	No	No	No	4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black build up inside ice chute of soda machine.
18	1.50	Proper cooling time and temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 5 containers of tightly packed and covered shredded lettuce in prep unit (top and bottom) maintaining 46F. Items were prepared at 8:30am-9:00am this morning. Items have just passed the 4 hour cooling mark are still at 46F. CDI - Items voluntarily discarded.
20	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed lettuce wraps and sliced tomatoes in prep top and reach in unit maintaining temperatures of 48F and 46F. Items just prepared. CDI - Items taken to WIC for cooling. Repeat, but much improvement since last inspection.
31	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 5 containers of tightly packed and covered shredded lettuce in prep unit that were prepared at 8:30am-9:00am this morning. Items have just passed the 4 hour cooling mark and are still at 46F. CDI - Items voluntarily discarded. Discussed with PIC about uncovering items in cooling process and cooling in WIC or freezer. Prep units are made to maintain temperature, not cool.
34	0	Thermometers provided and accurate	No	No	Yes	4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed facility's thin probe thermometer 3 degrees above what it should be. Spoke to PIC about purchasing a new thermometer. VR to be done by 10/15/20. No signature needed due to COVID-19 guidelines.