General Comments that relate to this Inspection No violations observed during inspection. Hand sink clean and stocked. Hand washing signs provided to operator. Restroom clean and stocked. Left make up unit @ 35F. Tuna 41-45F. Just made three hours prior. *Recommend splitting this out into smaller containers. Current batch split during inspection to accelerate cooling. Right make up unit @ 29F. Meat; lettuce cucumbers all @ 41F. Date marking system in place for sliced meat. *Begin date marking any veggie containers that may be stored for more than 24HRS. Three comp sink not set up but staff able to verbalize process. Test strips on hand. Walk in @ 39F. All food @ 41F or below. Ice machine clean.Good chemical labeling and storage throughout. Discussed slicer cleaning procedure. No major issues noted. *Recommend one final spray of sanitizer at end of process that is allowed to air dry. Dining area clean. No bare hand contact with RTE foods observed. Glove policy in place. Additional CFPM's: Savannah Pritchett; Servesafe 12590607; Exp 7/16/20Cassandra Burke; Servesafe 12590605; Exp. 7/16/20No Fails in past year.
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