- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; ham at 37F; roast beef at 36F; turkey at 41F; cheese at 37F; tomatoes 38F.All refrigeration cases holding well below 40F; products properly stored. Walk-in freezer checked at -5F.Sanitizer spary bottles checked at 50-100ppm chlorine.Handsink checked stocked and functional; observed handwashing and glove use with all sandwich preparation.Reviewed employee illness protocols; all procedures ok.Sanitation checked very good****
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2/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; tuna checked at 37F; ham at 38F; roast beef also at 38F; turkey at 42F; tomatoes at 36F.Handsink stocked and functional; facility uses gloves for all ready-to-eat foods. Refrigeration and freezer units checked within regulation; both sandwich refrigeration units checked between 36-38F.Rotation procedures and food storage ok.Slicer is cleaned between meats and at least every four hours (often every 45 minutes).Sanitizer spray bottles used in food preparation areas with 50-100ppm chlorine.Restrooms stocked and clean.
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3/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding temperatures checked good; avacado at 36F; ham at 33F; turkey at 38F; roast beef at 37F; tomatoes at 38F.Facility has no hot-holding or cooking***Handsink checked stocked and functional; observed glove use and handwashing (good). Gloves used during all sandwich production.Three-compartment sanitization procedures checked good; sanitizer spray bottle checked at approximately 50ppm chlorine.Three refrigeration units checked between 36-38F; all food products stored properly. (units were clean)Observed good sanitation practices; good SOP's; and good cleaning practices of meat slicer.Restrooms checked clean and stocked.
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2/6/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedSanitizer - spray bottle - 50ppm chlorineNo raw productAll refrigeration @ 40F or below-guac - 40FFacility cleanIce machine cleanGloves wornFIFO product rotation usedChemicals stored on bottom shelfSlicer broken down and washed; rinsed and sanitized after each type of meat.*Discussed not hanging wiping cloths over hand sink to prevent potential contamination through splashing.*Discussed importance of hand washing after eating; handling trash; smoking; eating; etc.
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2/14/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hand sink stocked*Excellent hand washing practices observed by multiple employeesFacility very cleanRestrooms stockedRefrigeration @ 40F or below-turkey @ 39FSanitizer solution @ 100ppm chlorineIce machine cleanScoop stored properlySlicer clean procedure good-reviewed with employee-slicer broken down and washed; rinsed; and sanitized regularlyNo raw productFreezer okChemicals stored on bottom shelfStaff drinks stored on separate shelf
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8/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sink okCovered trash bin in women's restroomAll refrigeration @ 40FTile in good shapeThree compartment sink okAll plumbing in good shape-no leaks; indirect where neededIce machine cleanFreezer okMop sink ok**Anthony is currently registered for Servsafe. Facility is risk category 2. One full time Washoe County Certified Food Manager is required at all times. 60 days to obtain.
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5/31/2011 | Opening Inspection | 100 |
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