Jimmy John's

*36 Cloths in-use for wiping between uses stored

Ensure that all wet wiping cloths are put back/in sanitizer solution after use

*42 Dirty nonfood contact surfaces

Clean gaskets of walk-in cooler

*47 RFSM Certificate - Not Display

Post/have food manager certificate available

*19 One Inch Air Gap

Ensure that drain pipe for 3-compartment sink has 1-inch air gap

*10 Q.A. PPM - follow manufacturer's direction

Quat sanitizer in 3-compartment sink too high (follow manufacturer's instructions

*32 Equipment and Utensils Multiuse Materials durable

Do not place Ready-To-Eat (deli meat) food on paper towels

*39 Equipment in good repair and proper adjustment.

Seal hole in/along wall in walk-in cooler

*42 Floors/walls/ceiling/nonfood dirty

Clean any food debris/accumulation of grime on floor of walk-in cooler

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit.

*42 Floors/walls/ceiling/nonfood dirty

floors with food debris and dust must be clean to avoid contamination

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket at floor level must be 6 inches out the floor level

*22 Nail polish, fake nails, criteria

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*31 Handwashing lavatory - accessible

hand sink block by utensils must be use for hand washing only

*29 Sanitizing solutions, testing devices

missing quat sanitizing test strips must be have quat test strips to verified concentration on sanitizing solutions 200 ppm Quat concentration at 3c sink 200-400 ppm Quat concentration sanitize

*12 A food employee shall comply with an exclusion or RESTRICTION

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*35 Jewelry Prohibition

employees with jewelery must be not use jewelery on arms or hands

*39 Equipment in good repair and proper adjustment.

WI cooler unit door not closing properly and gaskets broken must be repair, replace or adjusted to proper condition

*47 Handwashing signage

missing proper signage at hand sinks must be have hand wash sign on site

*21 RFSM - Not On Site

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*45 Floor& wall junctures- coved & sealed

fix the broken baseboard at the wic

*31 Handwashing lavatory - used for other purpose

observed foods and towel in the hand sink

*14 When to wash hands before donning new gloves

Employees observed changing gloves. Hand wash sink not used by any employee during inspection.

*21 RFSM - Not On Site

Please be advised that this violation has been repeated. No RFSM has been present at inspection times in 12/5/17, 5/23/17, 11/9/16, 5/19/16, & 12/1/15. Registered Food Service Manager certified th

*47 RFSM Certificate - Not Display

No certificate for Registered Food Service Manager on display.

*45Floor, wall, ceiling - Exposed material

Wall above walk in cooler missing panels. Exposed construction visible.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cured meats stored in walk in cooler over ready to eat vegetables.

*45Floor, wall, ceiling - Exposed material

Panels missing from above walk in cooler.

*18 Toxic items labeling-non original container

Bottles of with blue fluid not clearly identified to contents.

*21 RFSM - Not On Site

No staff were able to provide evidence of Registered Food Service Manager level of food safety education.

*35 Hair Restraints effective

Please review hair restraint protocols. If hair is coming out of cap or visor, then such means are ineffective.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cured ham and turkey over ready to eat cucumber and roma tomatoes in walk in cooler. Recommend storing meats on one side and ready to eat product on another.

*35 Hair Restraints effective

OPEN PERSONAL EMPLOYEE DRINKS OBSERVED IN THE FOOD PREPARATION AREA

*18 Toxic items labeling-non original container

SEVERAL UNLABELED CHEMICAL SPRAY BOTTLES

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

OBTAIN FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION STAFF

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR BOTH HAND SINKS IN THE FOOD PREPARATION AREA

*34 Outer openings:closing holes, gaps

PROVIDE A DOOR STRIP FOR THE BACK DOOR (DINING ROOM)

*31 Handwashing lavatory - accessible

BACK HAND SINK BLOCKED WITH A LARGE POT AND SANITIZING TOWELS

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE ESTABLISHMENT (IN THE FOOD PREP AREA AND MEN'S RESTROOM)

*42 Dirty nonfood contact surfaces

CLEAN BOTTOM OF THE FRONT REACH IN COOLER GASKET

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET SOLUTION AFTER AND IN BETWEEN USE

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFEST ON SITE WITHIN THE LAST 90 DAYS

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION