Jimmy Johns #1127

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Ice chute soda machines in dining room has mold like substance.

Basic – Cutting board has cut marks and is no longer cleanable

Cutting boards on cook line.

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans on shelf wet nesting. Repeat Violation

Basic – Ice buildup in reach-in freezer. nIce buildup up in walk-in freezer floors.

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop on top of ice machine. Employee placed scoop in clean pan. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Metal scoop in standing water in reach-cooler. Employee removed standing water. Corrected On-Site

Basic – No copy of latest inspection report available.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda nozzles in dining room soiled with mold like substance.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation