Jimmy John's

Year by year

Inspections

1. Sep 25, 2026 Routine · 2 priority, 2 core, 1 repeat
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Person in charge has not informed or required food employees to report symptoms of foodborne illness. Employees provided general information regarding illness and did not recall formal training or specific symptoms including diarrhea and vomitting.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.Provide training materials which are used with new hires. Employee Health Reporting agreement form and guidance provided to manager for reference and use.

     Code 2-201.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Knives and cuttng boards used with time/temperature controlled for safety food is not strictly cleaned every 4 hours based on employee discussion. No specific time frame of 4 hours was provided during discussion with food employees.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. All food contact utensils used with TCS foods must be cleaned and sanitized every 4 hours.

     Code 4-602.11 (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.This has been a repeated issue. The current CFPM certificate is not posted

     Correction: Post current food protection manager certification in conspicuous view within the food establishment. Certificate must be available and posted at the time of inspection. Information including the specific certificate number must be captured on the inspection.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     WAREWASHING - RINSING PROCEDURES

     Food utensils were noted washed and placed directly in sanitizer without adequate wash. Dishes were noted rinsed in the rinse sink of the 3 compartment sink during the process.

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan. Pre clean utensils prior to washing, the rinse compartment must be used to rinse soap from utenisls prior to being placed in sanitizer.

     Code 4-603.16

2. Nov 25, 2025 Routine · 3 core
   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing cloth bracellets on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. No jewelry on the wrists including medical alert bracellets.

     Code 2-303.11

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Large plastic food container noted with large chip on top edge poses a potential physical contamination risk.

     Correction: Repair equipment to good condition or remove from premise.Container removed from use for with food products

     Code 4-501.11 (A)

3. Dec 16, 2024 Routine · 1 core
   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ceiling intake and exhaust vents noted with accumulated soils.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.Ensure food and food contact surfaces and equipment are protected during cleaning.

     Code 6-501.14

4. Dec 8, 2023 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Unlabeled spray bottle of cleaner is stored over produce sink

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.Label and store all chemicals away from food and food contact surfaces.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. A sample template would be provided at request. Plan and materials to conduct clean-up should be on-site

     Code 2-501.11

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of cleaner (purple) not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Herb/spice shakers and squeeze bottles of sauces are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12