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Home My WebLink AboutJimmy John's Gourmet Sandwiches DALLAS COUNTY HEAl Environment 2377 N. Stemmc , Dallas, · '- (214) 819-2115 TH AND HUMAN SERVICES Health Division ns Frwy - Room 607 Fexas 75207 ?ax: (214) 819-2868 - . . RETAIL FOOD ESTABLISI- u~ose o[lnspection: Regular Follow up~ Complaiat ~ Other ~stablishment: O/~ ~ ~ q~) ~ ~ 1. P~per ~ng lot ~ke~par~d F~ 3. Ho~ Hold (140~ 4. P~oper ~ng Te~pe~r~s p~r PHF ~id ~hea~ng (16S?Fin 2 H~s) Pers~nel d~ In[edo~ bes~e~duded 7.Proper/Adequate H~dw~hing 8. ~ Hygienic Pradces (Ea~n~n~n¢S~n¢~e~ ~proved Sourc~eling ~ 0. Sound ~nd~on 11. Proper H~dling o~ Be~dy-T~E~ F~s 12. Cr~-~n~in~on of b~wl~ked F~er [MENT INSPECTION REPORT Date 13. Approved Systerr~ (HACCP PlansZTime as Public Health ;ontrol) 14. Water Supply -Approved Source/Sufficient Capadty,q-lot e nd Cold Under Pre.~sure : :i:%:~:~:!'[:!:!:~:!:?.3 ?::~:: i:[:i:i::::::: :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: :'" % !:: :::-::::::::::'::::Y:~:i: :3 :!::-:~:[:? !.5::'i:~:~: k:::~ 3~::~i:::.::~:~:~ ~[:i: 3 ~ Y:i.:]:~3;:i::':::c::( ~ :::: ;-?': 15. Equipment Adequate to Maint~n Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Cont~minetion 19. No Evidence o[ Rodent~Other A,qimaJs 20. Toxic Iterr~ Propedy Labeled/Stored/Used ~/ 21. Ma. nuaJ Warewashing ired SanPJzing at (-~A--C)~l~erature%. }J/ 22. Mechanical Warewashing and SaNtizing at ( ) pprnA~mperature 23. Approved Sewage/W~stewater ~~r Disposal I / -- 2¢. Thermometers Provided/Accur -~/ProPc~O~ed~J,~-~°F) 25. Food Conta~ Surfaces of Equi~ils Clem'~d/Sanitized/good Repair . ~._.~.-a~. Po?,ting of Co~umer Advisori~[~.~HeimlictVR.,,~w Shellfish Waming./Buffet Plste) 27. Food Es~blishment Permit COMMENTS: 5 Pis 4 Pts ;oral Demerits :ollow-up Insp J YES NO OTHER VIOLATIONS WHICH MUST BE CORRECTED Food prote6tion during storage, preparation, display, service, transportation. , Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, ~ ..... maintained, installed, located. Non-food contact surfaces: designed, constructe4, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposa, l/clean. ' Floors, constructed, drainedl clean, g~od repair, covering ~on, dustless cleani~s., . . .. ' Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded.' Ventilation: Rooms and equipment - vented as required. Dressing rooms 2 rooms clean, lockers provided,.facilities clean, located properly Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles, storage, dispensing. No re-use ofsingl~ Plumbing: installe(~aintained. )' Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Complete separation from livinow'sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site. No. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLING - Potentially hazardous food cooled from 140°F to 70°F more than 2 hours OR 70°F to 41 °F (45°F) more than 4 hours OR prepared foods cooled to 41 °F (45"F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41 °F (45 °Fi more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held above 41 °F (45°F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) HOT HOLD - Pote}htially hazardous food held below 140°F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 1'40°F less than 4 hours: ACTION: Rapid reheat to 165°F or more COOKING - Potentially hazardous foods undercooked: AC-fi'ION: Recook to prOper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F HAND WASHING - Food employees observed not washing hands: ACTION: Er~ployees should be instructed to wash hands before starting ~,~'or.k and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLING OF READY-TO-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CONTAMINATION OF RAw/cOOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for time as a public health control.