Jimmy John's

Year by year

Inspections

1. Feb 18, 2026 Routine Score 92
   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open beverages were found in the kitchen. Provide closed employee beverage containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility had # 6 plastic cups throughout the facility. Also, the main cups were PE lined. Provide compostable or recyclable cups (#1,2 or 5 plastic)

     Code MCO 204.30A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The facility could not locate their employee illness log. Have accessible.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food was stored directly on the floor of the walk-in cooler. Store food on the shelves.

     Code MN Rule 4626.0300A

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical spray bottle were missing labels. The person in charge labeled the bottles while on-site.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     The facility was cooling chicken completely portioned and covered. Cool the product to allow air flow and heat transfer.

     Code MN Rule 4626.0390B

2. Aug 20, 2024 Routine Score 96
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The hand washing sink was no longer sealed to the wall. Re-caulk.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found throughout the facility. Provide covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility had # 6 plastic cups throughout the facility. Also, the main cups were PE lined. Provide compostable or recyclable cups (#1,2 or 5 plastic)

     Code MCO 204.30A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employee belongings stored on food storage rack. Discontinue.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The facility could not locate their employee illness log. Have accessible.

     Code MN Rule 4626.0040C

3. Aug 21, 2023 Routine Score 100
   • Not serious Priority 3

     "When a food establishment is altered or newly constructed, plans or suitable drawings and specifications shall be submitted to the manager of environmental health and such plans and specifications must be approved before such work is begun. Plans and specifications shall be in sufficient detail so

     SUBMIT PLANS FOR INSTALL OF HOOD SYSTEM. THIS WILL REQUIRE A FOOD PLAN REVIEW AND LIKELY PERMITS TO BE PULLED.

     Code MCO 188.370

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     NO HOOD SYSTEM INSTALLED OVER OVENS. INSTALL HOOD SYSTEM.

     Code MN Rule 4626.1475A